Pesto Beef Ragu & Cherry Tomato Fettuccine

• 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 and drizzle with 
olive oil. 

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

• While the 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 the 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 water until 
slightly thickened, 1-2 minutes.
• Add cooked fettuccine and roasted tomatoes, 
including any juices from the baking dish, then 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.