Casarecce in ragù-style sauce
with stewed beef shoulder, fresh parsley and Parmigiano Reggiano
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Casarecce
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
1 piece
Stewed beef shoulder
½ piece
Courgette
¼ teaspoon
Ground cinnamon
½ piece
Red onion
1 piece
Garlic
100 g
Passata
5 g
Fresh flat leaf parsley
(May be present Celery)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
¼ sachet(s)
Dried rosemary
¼ teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
¼ piece
Low sodium beef stock cube
½ teaspoon
Sugar
to taste
Salt
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta (see Tip).
- Boil the pasta for 10 - 12 minutes until done. Reserve 100ml pasta water per person before draining and setting aside.
Tip: to save time, use a kettle instead.
- Slice the onion into half rings and crush or mince the garlic. Cut the courgette into crescents.
- Heat a generous drizzle of olive oil in a deep frying pan over medium-high heat.
- Add the onion, garlic, cinnamon, dried rosemary, smoked paprika and a generous amount of black pepper and fry for 1 - 2 minutes.
- Deglaze the pan with balsamic vinegar, add the courgette and fry for another 1 - 2 minutes.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Add the passata, sugar, the pasta water and crumble in the stock cube.
- Simmer for 4-5 more minutes.
- Meanwhile, roughly chop the parsley, keeping the leaves separate from the stems.
- Add the beef and the parsley stems to the sauce and simmer, uncovered, for 2-3 more minutes whilst pulling the beef apart with a spoon or ladle. Season generously with salt and pepper.
- Add the pasta to the pan with sauce and stir well to combine. Season generously with salt and pepper.
- Plate the pasta and garnish with the parsley leaves.
- Grate the Parmigiano Reggiano over the pasta tableside.