Braised Beef Ragù with Fresh Fettuccine
Shake fettuccine to separate strands as you add to pot of boiling water, to ensure they don’t stick together. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.
My Express Food Bag
This dish will appear in My Express Food Bag on Sunday, October 22, 2017.
Braised Beef Ragù
- 1 red onion, thinly sliced
- 1 pottle sundried tomato paste
- 1 can chopped tomatoes
- ½ cup water
- 1 pack pulled beef
- 1 teaspoon brown sugar
- ½ teaspoon balsamic vinegar
- ½ teaspoon Worcestershire sauce
- 1 pack fresh fettuccine pasta
- ½ punnet cherry tomatoes *
- 1 avocado, sliced 1cm
- 1 baby cos lettuce, end trimmed 1cm and roughly chopped * *
- 2 tablespoons mayonnaise
- Drizzle of olive oil
- Drizzle of balsamic vinegar
- ½ bag shaved Parmesan cheese *
- 2 tablespoons basil leaves
- 1 Bring a medium pot of salted water to the boil. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for about 3 minutes, until tender. Add sundried tomato paste, canned tomatoes and water to pan, bring to a simmer and cook for 4-5 minutes.
- 2 While onions are cooking, shake fettuccine to separate strands and add to pot of boiling water. Cook for about 3 minutes, until just tender. Reserve ½ cup of pasta water, drain fettuccine and return to pot with a drizzle of olive oil to prevent sticking. Set aside.
- 3 Add remaining braised beef ragù ingredients to pan with tomato mixture and continue to simmer for about 4 minutes, until beef is heated through. Add a little reserved pasta water to the sauce if it becomes too thick.
- 4 Add all salad ingredients to a medium bowl and toss to combine. Season to taste with salt and pepper.
- 5 To serve, divide fettuccine between bowls, spoon over braised beef ragù and sprinkle over Parmesan cheese and basil. Serve salad on the side.
- SERVES 5
- Energy: 2521 kj / 603 kcal
- Protein: 32.7g
- Carbohydrate: 55.0g
- Fat: 27.1g
- Pantry staple
- * Shared ingredient with another recipe