Pugliese beef ragu

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

with orecchiette pasta and 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:

1. TO COOK THE PASTA:
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 into bite-sized pieces. Add the broccoli to the water with the pasta and cook for a further 1 min. Keep ½ 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:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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 and sliced silverbeet then season with salt and pepper and cook for a further 2-3 mins, stirring to combine.
TO SERVE:
Spoon the orecchiette and beef ragu into bowls then dollop with basil cream. Sprinkle over shaved Parmesan and toasted almonds.