This sumptuous yet simple pasta is absolute decadence, from the rich pulled beef ragu infused with Nan's special seasoning, to the crunch from the garlic pangrattato. Don’t be too surprised if the bowls are left licked clean!
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
linguine(ContainsGlutenMay be presentSoy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
garlic & herb seasoning
beef-style stock powder
Nan's special seasoning
white wine vinegar
• Boil the kettle. Finely chop garlic. Grate carrot. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season, then transfer to a bowl. • Half-fill a large saucepan with the boiling water over high heat, then add a pinch of salt. Cook linguine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain linguine and return to the saucepan.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Discard liquid from pulled beef packaging. • When oil is hot, cook pulled beef and carrot, breaking up with a spoon, until browned, 2-3 minutes. • Add tomato paste, Nan's special seasoning, garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add longlife cream (see ingredients), reserved pasta water and beef-style stock powder and cook, stirring, until warmed through, 1 minute. • Remove pan from the heat, then add linguine and toss to coat.
TIP: Add a splash more water to your sauce if it's looking dry!
• Roughly chop tomato. In a medium bowl, combine tomato, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide creamy pulled beef ragu between bowls. • Top with garlic pangrattato. Serve with mixed salad.