NZ Pulled Beef Ragu

While the pasta is cooking, finely chop the brown onion. Finely chop the garlic. Finely chop the carrot (unpeeled). Thinly slice the pear (see ingredients).

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic, tomato paste (see ingredients), garlic and herb seasoning and pulled beef, cook until fragrant, 1-2 minutes.

To the frying pan, add the reserved pasta water, beef stock powder, chopped tomatoes, brown sugar and milk. Simmer until thickened slightly, 2-3 minutes. Remove from the heat and add the butter and fettuccine, toss to coat and season with a generous pinch of black pepper. TIP: Add a splash more water if the ragu mixture looks too thick.

In a medium bowl, combine a small drizzle of balsamic vinegar with a drizzle of olive oil. Add the pear and mixed salad leaves and toss to coat.