with Oven-Ready Garlic Baguettes
Deliciously easy to cook, it only takes 3 steps to put this Easy Pulled Beef Ragu and Fresh Tagliatelle on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked Beef
280 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Worcester Sauce
15 grams
Demi Garlic Baguettes
2 unit(s)
Fresh Tagliatelle
200 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Water for the Sauce
300 milliliter(s)
Sugar
1 tsp
Butter
20 grams
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Heat a saucepan with a tight-fitting lid on medium-high heat. Add the beef and juices from the packet. Stir in the passata, red wine stock paste, Worcester sauce, water and sugar (see pantry for both).
- Simmer with the lid on, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
- Meanwhile, place the garlic baguettes onto a baking tray. Bake on the middle shelf, 10-15 mins.
- Once the beef is tender, remove the lid. Shred the beef. Season with salt and pepper.
- Stir in the tagliatelle. Simmer on low, 5-6 mins.
- Stir in the spinach in handfuls, butter (see pantry) and half the cheese, making sure it's piping hot, 1-2 mins.
- Season with salt and pepper. Add a splash of water if it's too thick.
- Share the ragu and tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Serve the garlic bread alongside.
- Enjoy!
4016
kJ
Energy (kJ)
960
kcal
Energy (kcal)
41.6
g
Fat
17.9
g
of which saturates
97.2
g
Carbohydrate
18.9
g
of which sugars
54.7
g
Protein
4.79
g
Salt
with Fresh Tagliatelle and Rocket Salad
with Oven-Ready Garlic Baguettes and Rocket
with Oven-Ready Garlic Baguettes and Rocket
with Oven-Ready Garlic Baguettes and Rocket
with Oven-Ready Garlic Baguettes and Rocket
with Oven-Ready Garlic Baguettes and Rocket
