Saucy Double Beef Brisket Ragu Fettuccine
with Spinach & Parmesan Cheese
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Warm, hearty and tasty spring to mind when you put beef brirsket and fettuccine in the same sentence. This one lives up to these descriptors meaning you'll be at the bottom of the bowl in no time.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Passata
750 g
Slow-Cooked Beef Brisket
1 sachet
Tomato & Herb Seasoning
1
Zucchini
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt and place over high heat.
• Cook fettuccine in the boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return
to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice zucchini into half-moons. • Grate carrot. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred using 2 forks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, stirring, until tender, 4-5 minutes. Transfer to a bowl and season.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste and tomato & herb seasoning, stirring until fragrant, 1 minute. Add shredded beef and carrot and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Stir in passata, the brown sugar, butter and reserved pasta water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves, cooked zucchini and fettuccine, until combined. Season to taste.
• Divide Nonna's beef brisket ragu and fettuccine between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
