15-minute Pulled Beef Ragu Pasta

My kind of weekday meal - one pan & 15-minutes.

INGREDIENTS

• 100g dry weight Pappardelle (can use any pasta)

• 1 Tbsp oil

• ¼ tsp chilli flakes

• 2 cloves garlic, finely sliced

• ½ onion, finely diced

• 200g Magill’s slow-cooked pulled beef

• 200g passata

• 1 cup of beef stock

• 40g parmesan, grated

• 2 Tbsp parsley, finely chopped

METHOD

1. Bring a medium pot of water to a boil. Once boiling, add a generous tablespoon of salt. Cook the pasta until it reaches al dente texture. Reserve 5 tablespoons of pasta water before draining.

2. Heat a pan over medium heat. Add oil, chili, garlic, and onion. Sauté until the onions become translucent.

3. Pour in the passata sauce and stir to combine.

4. Pour in 1 cup of stock and season with pepper. Allow the mixture to simmer for 3-5 minutes or until it reduces slightly.

5. Add the reserved pasta water to the sauce and stir through the pasta.

6. Serve the pasta topped with cheese and freshly chopped parsley.

Serves Two.

Nutritional Information: per serving

Calories: 523kcal

Protein: 36g

Fat: 18g

Carbohydrate: 52g

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