Saucy 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
375 g
Slow-Cooked Beef Brisket
1 sachet
Tomato & Herb Seasoning
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
20 g
butter
(Contains: Milk;)
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. Finely chop garlic.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred using
two 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 to taste with salt
and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and
tomato & herb seasoning, stirring until fragrant, 1 minute.
• Add shredded beef 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 saucy beef brisket ragu fettuccine between bowls.
• Sprinkle with Parmesan cheese to serve. Enjoy!
