with Mushrooms and Balsamic Tomato Salad
Our Easy Harissa Pulled Beef Ragu and Tortelloni is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Allergens
Utensils
Tags
Sliced Mushrooms
80 grams
Slow Cooked Beef
280 grams
Harissa Paste
50 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Baby Plum Tomatoes
125 grams
Spinach and Ricotta Tortelloni
300 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
20 grams
Baby Leaf Mix
20 grams
Balsamic Glaze
12 grams
Water for the Sauce
200 milliliter(s)
Sugar
1 tsp
Butter
20 grams
- Boil a full kettle.
- Heat a drizzle of oil in a saucepan with a tight-fitting lid on medium-high heat. Add the mushrooms and fry, 5-6 mins. Season with salt and pepper.
- Add the beef and juices from the packet. Stir in the harissa paste, passata, red wine stock paste, water and sugar (see pantry for both).
- Simmer with the lid on, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
- Meanwhile, halve the tomatoes.
- Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil. Boil the tortelloni , 4-5 mins. Drain in a colander and drizzle with oil.
- Once the beef is tender, remove the lid. Shred the beef. Season with salt and pepper.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Stir in the butter (see pantry).
- Stir the tortelloni into the sauce. Season with salt and pepper. Add a splash of water if it's too thick.
- Share the tortelloni and sauce between bowls. Sprinkle over the cheese.
- Serve with the tomatoes and salad leaves on the side. Drizzle the balsamic glaze over the salad to finish.
3592
kJ
Energy (kJ)
858
kcal
Energy (kcal)
34.4
g
Fat
12
g
of which saturates
87.2
g
Carbohydrate
24.4
g
of which sugars
6.4
g
Dietary Fibre
46.7
g
Protein
4.67
g
Salt
