Beef-ragu-web

Beef ragu with butternut squash and pappardelle

Diced beef is used in place of mince for this tasty ragu, served on pappardelle and butternut ribbons

By , 20 February 2019

(14 votes)

Beef ragu with butternut squash and pappardelle
  • Prep: 10 Mins
    Cook: 2 Hours

  • Serves: 6

Nutritional Info
Each 462 serving contains
  • Energy

    1740KJ

    416KCAL

    21%
  • Fat

    12.9g

    low

    18%
  • Saturates

    3.7g

    low

    19%
  • Sugars

    9.7g

    low

    11%
  • Salt

    0.83g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100: 377kJ/90kcal.
Ingredients
  • 1 tbsp rapeseed oil
  • 475g Butcher’s Selection diced beef
  • 300g Scratch Cook vegetable base cook mix
  • 100ml semi-skimmed milk
  • 2 x 400g tinned Asda chopped tomatoes with garlic
  • 1 tsp Asda dried Italian seasoning
  • 2 tbsp Asda tomato ketchup
  • 1 reduced salt beef stock cube made up with 100ml of water
  • 375g Asda fresh lasagne sheets (1 ½ packs)
  • 250g butternut squash, peeled, deseeded and made into ribbons with a veg peeler
  • 30g parmesan, grated
  • Basil leaves, to serve (optional)
Method
  • To make the ragu, heat the rapeseed oil in a large saucepan over a medium heat. Fry the meat in batches for 8 minutes until browned but not cooked through. Remove from the pan and set aside. Add the vegetable base mix and fry for 5 minutes until soft. Return the beef to the pan. Pour in the milk and allow to boil for 5 minutes until reduced considerably.

  • Add the tinned tomatoes, Italian seasoning, tomato ketchup and beef stock to the pan and bring to the boil. Cover, reduce the heat and allow to simmer for 1hr 30mins, removing the lid for the last 30 minutes of cooking.

  • To make the pappardelle, cut the lasagne into 2cm strips. Bring a large pan of water to the boil.

  • Remove the pan containing the ragu from the heat and blitz briefly with a stick blender until all the chunks of meat have been shredded. Return the pan to a low heat to keep warm.

  • Cook the pappardelle and butternut squash ribbons in the pan of boiling water for 2 minutes until tender. Drain in a colander and return to the pan, spoon over the ragu mix and toss together.

  • To serve, divide between 6 bowls, top with some parmesan and basil leaves, if using and serve immediately.