Pugliese beef ragu

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

with orecchiette pasta and a basil cream

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 over a high heat.
1. TO COOK THE PASTA AND PREPARE THE VEGETABLES:

Once the water is boiling carefully place the orecchiette pasta in the water and cook for 9-10 mins.
2. TO PREPARE THE VEGETABLES:

Cut the broccoli in bite size pieces. Add the broccoli into the water and cook for a further 1 min. Keep ½ a cup of the pasta cooking water for later use. Drain well into a colander and drizzle with oil to stop from sticking. Slice the silverbeet into ½ cm strips discarding the stalk.
3. 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 to a simmer. Add the orecchiette, broccoli, sliced silverbeet, season with salt and pepper and cook for a further 2-3 mins mixing gently to combine.
TO SERVE:

Spoon the orecchiette and beef ragu into bowls then top with basil cream. Sprinkle with shaved Parmesan and toasted almonds.