Quick Creamy Pulled Beef Ragu & Linguine
with Garlic Pangrattato & Mixed Salad
This sumptuous yet simple pasta is absolute decadence, from the rich pulled beef ragu infused with Nan's special seasoning, to the crunch from the garlic pangrattato. Don’t be too surprised if the bowls are left licked clean!
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
linguine
(Contains Gluten; May be present Soy. )
3 clove
garlic
1
carrot
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pulled beef
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
beef-style stock powder
1
tomato
1 bag
salad leaves
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Grate carrot. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl. • Half-fill a large saucepan with the boiling water over high heat, then add a pinch of salt. Cook linguine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain linguine and return to the saucepan.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Discard liquid from pulled beef packaging. • When oil is hot, cook pulled beef and carrot, breaking up with a spoon, until browned, 2-3 minutes. • Add tomato paste, Nan's special seasoning, garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add longlife cream (see ingredients), reserved pasta water and beef-style stock powder and cook, stirring, until warmed through, 1 minute. • Remove pan from the heat, then add linguine and toss to coat.
TIP: Add a splash more water to your sauce if it's looking dry!
• Roughly chop tomato. In a medium bowl, combine tomato, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide creamy pulled beef ragu between bowls. • Top with garlic pangrattato. Serve with mixed salad.