Chicche Di Patate Beef Ragù

CHICCHE DI PATATE BEEF RAGÙ

• 1 brown onion, finely diced or grated
• 1 clove garlic, minced
• 1 carrot, grated
• 2 stalks celery, finely diced
• 4 teaspoons ragù spice mix
• 450g beef mince
• 1 courgette, grated
• 1 cup beef or chicken stock
• 1 can diced tomatoes
• 70g tomato paste
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon balsamic vinegar
• 2 teaspoons tomato sauce

TO SERVE

• 500g chicche di patate
• ½ block finely grated Parmesan cheese *

• BRING a medium pot of salted water to the boil.
• 1 Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion, garlic, carrot and celery for about 4 minutes, stirring frequently, until softened. Add ragù spice mix and beef mince and cook a further 3 minutes, breaking up mince with a wooden spoon as it cooks.
• 2 Add courgette, stock, canned tomatoes, tomato paste and salt and bring to a simmer. Reduce heat to medium and simmer a further 6-8 minutes, until thickened. Stir through sugar, balsamic vinegar and tomato sauce.
• 3 When beef ragù has 3 minutes cook time remaining, cook chicche de patate in pot of boiling water for 2 minutes, until it floats to the surface and is just tender. Reserve ½ cup pasta water, then drain.
• 4 Toss cooked chicche de patate through beef ragù. Add ¼-½ cup reserved pasta water if sauce is too thick. Season to taste with pepper, and salt if needed.
• TO SERVE, spoon chicche di patate beef ragù into bowls and sprinkle over Parmesan cheese.
• SERVES 4-5

Nutritional Information

• Energy: 2195 kj / 525 kcal
• Protein: 30.1g
• Carbohydrate: 45.4g
• Fat: 21.9g

Legend

• Pantry staple
• * Shared ingredient with another recipe