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Slow cooked beef ragu

with fresh fettuccine 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! Use scissors to cut the pasta for the younger WOOPers so it is easier for them to eat!
Nutritional Info:
  • Energy: 3223kj (770Kcal)
  • Protein: 38g
  • Carbohydrate: 88g
  • Fat: 24g
  • Contains: Gluten, Egg, Milk, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE TOMATOES AND COOK THE BEEF RAGU:

    Bring a large pot of salted water to the boil. Cut the tomatoes into 1 cm cubes 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 the Bolognese ragu and bring to a simmer for 2 mins. Turn off the heat.

  • 2. TO COOK THE PASTA:

    Separate the fresh fettuccine strands then add to the pot of boiling water and cook for 3-4 mins then drain into a colander. Add the fettuccine and 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, drizzle over basil drizzle and sprinkle over shaved Parmesan.

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

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