Pugliese beef ragu

Name: Pugliese beef ragu
Cook time: 25 min
Yield: 4

with orecchiette pasta and a basil drizzle

Ready in around 25 mins

RECIPE FACT:

Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large sized pot of salted water to the boil
1. TO COOK THE PASTA AND THE GREEN BEANS:

Trim both ends off the green beans and cut them in half. Once the water is boiling carefully place the orecchiette pasta in the water and cook for 6-7 mins. Add the green beans into the water and cook for a further 2 mins. Keep a cup of the pasta cooking water for later use. Drain well into a colander and drizzle with oil to stop from sticking.
2. TO COOK THE BEEF RAGU:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked beef and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the Pugliese sauce and the reserved pasta water then bring it to a simmer. Add the orecchiette and green beans and cook for a further 2-3 mins mixing gently to combine all the ingredients.
3. TO FINISH THE RAGU:

Pick the Italian parsley discarding the stalks, roughly chop and set aside. Turn off the heat then add the baby spinach to the ragu and mix until wilted.
TO SERVE:

Spoon the pasta and beef ragu into bowls then top with basil drizzle. To finish sprinkle with shaved parmesan and the chopped parsley.