There's something wonderfully romantic about a bowl of well prepared pasta - this one with its rich beef ragu sauce is a great quick solution for dinner on a cool night. Serve with fresh parmesan, a scattering of parsley and warm crusty bread to mop up all the juices.
- Magills Slow-Cooked Pulled Beef
- Fresh Tagliatelle or Pappardelle Pasta
- Olive oil
- 1 medium Onion sliced
- 2 cloves Garlic crushed
- 1 large Carrot diced
- 400 gm tin diced Italian Tomatoes
- 1 tbsp concentrated Beef stock paste
- 1/2 cup hot Water
- 1/3 cup red Wine
- 1tsp brown sugar
- 1 tbsp Balsamic Vinegar
- Salt & Pepper
- Fresh Parmesan
- A sprig of Italian Parsley
- Crusty Bread to serve
In a heavy bottomed pan, sauté the onions, diced carrots and garlic in a little olive oil until softened and just starting to brown.
In a small bowl, mix together the beef stock concentrate with the hot water to loosen.
To the pan, add the tin of tomatoes, the wine, sugar, vinegar and the dissolved stock concentrate. Stir to combine and gently simmer 8-10 mins to reduce and thicken the sauce.
Add the Magills Pulled Beef, stir to combine and simmer one or two minutes to heat the Beef, season with salt & pepper to taste and turn off heat to allow flavours to develop. Cover to keep warm.
Heat a large pot of salted water to a rolling boil and cook pasta as per cooking instructions.
Drain pasta, toss with a little olive oil to avoid pasta sticking together and place in individual pasta bowls or on a large Italian style family sized platter.
Top with the Magill's Beef Ragu sauce, a sprinkle of fresh parmesan and a scattering of fresh flat leaf parsley.
Serve with warmed crusty artisan bread and a good Chianti!