Date-Night Pesto Beef Fettuccine Ragu

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt.
• Cook egg fettuccine over high heat, until ‘al dente’, 
2 minutes. 
• Reserve pasta water (see ingredients). Drain 
fettuccine, then return to saucepan with a drizzle of 
olive oil. 

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

• While fettuccine 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, Worcestershire sauce, the salt, 
brown sugar and reserved pasta wate until slightly 
thickened, 1-2 minutes.
• Add cooked fettuccine and roasted tomatoes 
and toss to combine. 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.