Pesto Beef Ragu & “Cheats” Pappardelle

• Meanwhile, cut lasagne sheets into 2-cm thick 
ribbons widthways.
• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt.
• Cook lasagne ribbons over high heat until ‘al dente’, 
3-4 minutes.
• Reserve some pasta water (see ingredients). Drain 
lasagne ribbons, then return to the saucepan with a 
drizzle of olive oil. 

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While the pasta is cooking, finely chop garlic.
• Roughly chop parsley.
• Slice bake-at-home ciabatta in half lengthways.
• In a small microwave-safe bowl, microwave the 
butter and garlic in 10 second bursts, until melted 
and fragrant. Season with salt and pepper.
• Brush garlic butter over cut sides of the ciabatta, 
then place directly on wire racks in oven. Bake until 
heated through, 5 minutes.  

• When tomatoes have 5 minutes remaining, heat a 
large frying pan over high heat.
• Cook beef mince (no need for oil!), breaking up with 
a spoon, until just browned, 3-4 minutes.
• Stir in passata, braised beef sauce, the brown 
sugar and reserved pasta water, until slightly 
thickened, 1-2 minutes.
• Add cooked lasagne ribbons and roasted 
tomatoes and toss until well combined. 
• Season to taste with salt and pepper. 

• In a medium bowl, combine mixed salad leaves and 
a drizzle of vinegar and olive oil. Season to taste.