Slow Cooked Beef Ragu with Pappardelle
This simple meal draws on a Coles Made Easy meal of Slow Cooked Beef Ragu In Tomato Sauce and adds fresh pappardelle and Pecorino Romano Cheese to make a high-quality family meal without much work in about 10 minutes for around $5.00 per plate.Prep simply involves slicing fresh lasagne pasta sheets into finger-width pappardelle ribbons.
Equipment
- Frypan
Ingredients
- 1 pack Coles Made Easy Slow Cooked Beef Ragu In Tomato Sauce, 750g
- 1 pack fresh lasagne sheets, approx 300g, or dried pappardelle pasta
- 60 g Pecorino Romano cheese, grated (or parmesan)
- 1 tbsp Olive Oil
- salt and pepper to season
Instructions
- Bring a pot of water to a boil to cook the pappardelle.
- While the water is heating, open the lasagne sheets and cut while rolled into thumb-width ribbons (half, then half, then half, to get 8 strips across). Unroll and loosen the pasta strips, then add to simmer in the water for 7 minutes.
- Remove the ragu and sauce from the pack and add both the meat and the sauce sachet to a pan with 1/4 cup of water. Heat on a medium heat for 5-7 minutes or until piping hot.
- Drain the pasta into a colander and arrange in 4 bowls. Add the beef ragu and top with grated percorino reggiano or parmesan to serve.
Notes
CooksClub notes
- This product is included in the CooksClub Designer Menus based on taste testing, or verified ratings, or consumer awards. Quality and taste can vary from time to time. Feel free to add your own comment on your level of enjoyment of this product.
- Check cooking instructions on each product in case variations in timing or process or other recommendations are added later.Â
- CooksClub do not receive income from the sale of supplier or supermarket products.
- See product packaging for nutrient information and make allowance for added ingredients.
- The image accompanying this recipe may be a serving suggestion and not necessarily a photo of this specific product.Â
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.
Responses