Turn the basic recipe for pulled beef into a rich tomato and beef ragu with chickpeas – delicious, warm and comforting served on ribbons of fresh pasta.
Ingredients
| 1 | Carrot, finely diced |
| 2 sticks | Celery, finely diced |
| 1 | Garlic, crushed |
| 2 tsp | Chopped thyme |
| 1 splash | Olive oil |
| 3 Tbsp | Tomato paste |
| 1 can | Crushed tomatoes, 400g |
| 1 can | Chickpeas, drained |
| 6 servings | Beef, use pulled chipotle beef (recipe link above) |
| 5 handfuls | Baby spinach |
| 6 servings | Fettuccine (Main) |
Directions
- Cook the carrot, celery, garlic, and thyme in a fry pan with olive oil for 5-8 minutes, or until onion is soft.
- Add tomato paste, crushed tomatoes, drained chickpeas and pulled chipotle beef. Simmer for 5-10 minutes until hot through and sauce has slightly reduced.
- Stir through spinach until wilted. Season to taste with salt and pepper, and serve with fettuccine pasta.