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Slow cooked beef ragu

with fresh fettucine and a creamy basil drizzle

Ready in around 15 mins

RECIPE FACT:
Your ragu is packed full of veggies! We have hidden them in the sauce! Don’t tell the kids!
Nutritional Info:
  • Energy: 3201kj (765Kcal)
  • Protein: 38g
  • Carbohydrate: 14g
  • Fat: 22g
  • Contains: Milk, Gluten, Egg, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE CHERRY TOMATOES AND COOK THE BEEF RAGU:

    Bring a large sized pot of salted water to the boil with 1 tsp of salt. Cut the cherry tomatoes in half and set aside. Heat a drizzle of cooking oil in a large frying pan over a medium-high heat. When the frying pan is hot, add the slow cooked beef. Cook for 4-5 mins, stirring often, using a wooden spoon to break down any large clumps of meat. Add Bolognese ragu and bring to a simmer for 2 mins. Turn off the heat.

  • 2. TO COOK THE PASTA:

    Add the fresh fettucine to the pot of boiling water, separating the pasta strands so they don’t stick together. Cook for 3-4 mins then add the baby spinach allowing it to wilt slightly. Drain into a colander. Add pasta to the beef ragu along with baby spinach and cherry tomatoes. Toss to combine and season with salt and pepper.

  • TO SERVE:

    Divide the slow cooked pulled beef Bolognese ragu between bowls, spoon over basil drizzle and sprinkle over shaved Parmesan.

Ingredients In your box:
  • 1 pack of slow cooked beef
  • 1 pack of fresh fettucine
  • baby spinach
  • 1 pot of shaved Parmesan
  • 1 pot of creamy basil drizzle
  • 1 pot of Bolognese ragu
  • 1 punnet of cherry tomatoes

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