Summer Beef & Tomato Ragù with Pappardelle

Summer Beef & Tomato Ragù with Pappardelle

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 2, 2020.
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Ingredients

Ragù

  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 courgette, diced 1cm
  • 1 pack ragù spices
  • 2 cloves garlic, minced
  • 1 pack tomato paste
  • 1 can chopped tomatoes
  • 1 cup water
  • 1 pack sous vide diced beef

Tomatoes

  • 2 tomatoes, diced 1cm
  • 1 bunch basil, leaves roughly torn
  • 1 tsp balsamic vinegar

Pasta

  • 1 pack fresh pappardelle

To Serve

  • 4 Tbsp garlic cream
  • 1 pack grated Parmesan cheese

Steps

  1. Bring a pot of hot salted tap water to the boil. Prep veggies for ragù. Set aside.
  2. Start ragù. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrot for 4 minutes, until starting to soften. Add courgette, ragù spices, garlic and tomato paste and cook, stirring for 1 minute, until fragrant.
  3. Add canned tomatoes, water measure and beef. Bring to a simmer, then cook on low-medium heat for 6-8 minutes, until thickened and reduced. Season to taste.
  4. Meanwhile, prep tomatoes. Toss tomatoes and basil in a bowl with balsamic vinegar and a drizzle of olive oil. Season to taste.
  5. Cook pasta. Add pasta to pot of boiling water and cook for 2-3 minutes, until just tender. Drain well and toss with a drizzle of olive oil to prevent sticking. Stir pasta through ragù and season to taste.
  6. Serve ragù and pasta topped with tomatoes, garlic cream and Parmesan.

Nutritional Information

Energy 2788 kj
666 kcal
Protein 60.0g
Carbohydrate 54.0g
Fat 29.1g