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 Lasagne Sheets, fresh, 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
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