This sumptuous yet simple pasta is absolute decadence, from the rich beef ragu infused with Italian herbs, to the bite from the grated Parmesan cheese. Don’t be too surprised if the bowls are left licked clean!
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panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
garlic & herb seasoning
fettuccine(ContainsGlutenMay be presentSoy, Egg)
beef-style stock powder
grated Parmesan cheese(ContainsMilk)
mixed salad leaves
red wine vinegar
Bring a large saucepan of salted water to the boil. Finely chop the garlic. Finely chop the brown onion. Thinly slice the pear. Grate the carrot (unpeeled). Pick and finely chop the rosemary. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and toast, tossing, until golden, 2-3 minutes. Add the rosemary and 1/3 of the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 6-8 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
While the veggies are cooking, add the fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), drain the pasta, then return to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Add the chopped tomatoes, butter, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people), beef-style stock powder and Italian herbs to the frying pan. Stir to combine. Reduce the heat to medium and simmer until slightly thickened, 4-6 minutes. TIP: Add a splash more reserved pasta water if the sauce looks dry!
Add the cooked fettuccine and grated Parmesan cheese to the ragu. Gently toss to coat and season to taste. Set aside. In a large bowl, combine the red wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the pear and mixed salad leaves and toss to coat.
Divide the Italian beef ragu and fettuccine between bowls. Sprinkle over the garlic-rosemary pangrattato. Serve with the pear salad.