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.
|1||Carrot, finely diced|
|2 sticks||Celery, finely diced|
|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)|
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- 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.