Curly Fettuccine Pasta With Beef Ragu
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Curly Fettuccine Pasta With Beef Ragu
Ingredient
1 pack San Remo Curly Fettuccine
1kg Beef Cheek, diced large
75g pancetta, diced
1 brown onion, diced
2 garlic cloves, sliced
1 carrot, grated
2 celery sticks, diced
2tbs balsamic vinegar
2 tins diced Tomato
½ bunch parsley, chopped and stalk sliced
Red Island Olive Oil
Sea Salt
Black Pepper
Parmesan cheese
Method
Heat a good drizzle of Extra Virgin Olive Oil in a large pan frypan. Add the beef with a small pinch of salt and cook until the beef is browned all over. While the beef cooks add the pancetta and brown as well. Once brown add in the onion, garlic, celery and carrots, cook until all the vegetables begin to soften. Add the sliced parsley stalks here and mix in.
Add the vinegar and reduce slightly, then add the tinned tomato with a splash of water. Stir through to make sure everything is combined, then bring to boil, reduce to a low simmer and cook until the meat is falling apart - it should take around an hour and a half.
In a large pot of rapidly boiling salted water cook the pasta following the instructions on the pack.
When the pasta is cooked take the pasta straight from the pot into the ragu. Stir the pasta through the sauce adding a little of the pasta water as it happens. Add some roughly chopped parsley and some grated parmesan. Stir through to melt the cheese.
Plate up topped with extra parsley and parmesan.
Recipe by Michael Weldon
