Rich red wine beef ragu

Name: Rich red wine beef ragu
Cook time: 15 min
Yield: 4
Cuisine: Bologna, Italy

with fresh GF tagliatelle and wilted spinach

Ready in around 15 mins

RECIPE FACT:

Not many people know, but Bologna is full of small canals.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RED WINE BEEF RAGU:

Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat and once hot add the beef mince and cook for 3-4 mins breaking any large clumps with a wooden spoon. Stir in the red wine ragu sauce and bring up to a simmer. Reduce the heat and cook for 5 mins then season with salt and pepper.
2. TO COOK THE PASTA AND CUT THE CHERRY TOMATOES:

Bring a medium pot of water to the boil over a high heat. Cut the cherry tomatoes in half. Once the water is boiling add ½ tsp of salt and drop in the GF tagliatelle separating the pasta strands as you add it to the pot and cook for 3-4 mins. Drain, reserving 2 tbsps of the cooking water. Return the GF tagliatelle to the pot with the reserved cooking water and add the baby spinach and fold so baby spinach wilts.
3. TO COMBINE THE GF TAGLIATELLE AND RAGU:

Pour the beef ragu into the pappardelle pot along with the cherry tomatoes and stir to combine well.
To serve:

Twist tagliatelle onto a large fork and lift into bowls. Spoon over beef ragu. Drizzle with olive oil and sprinkle over shaved Parmesan.