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My love of pasta never wavers, but I've recently found that I'm bored of the usual slimming friendly sauces. This Beef Ragu Fettuccine came about entirely by accident when the unthinkable happened and we ran out of potatoes!


Servings

4

Total time

minutes

Courses

Dinner


Ingredients

  • 200 grams dried fettuccine
  • 300 grams stewing beef (all visible fat removed)
  • 500 grams tomato passata
  • 2 cloves garlic (crushed)
  • 300 ml beef stock (made up with 2 stock cubes)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 50 grams pearl barley
  • 1 onion (finely diced)
  • 1 carrot (finely diced)
  • 1 courgette (finely diced)
  • 150 grams mushrooms (thinly sliced)
  • 1 tsp worcester sauce
  • 2 tbsp tomato puree


Method

  1. Place a large pan of water onto the hob to boil for the pasta
  2. Spray the Instant Pot with a little Frylight, then add the beef, press the Saute button and brown the meat - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  3. Press the Off button and add the remaining ingredients into the Instant Pot. Click the Manual button and adjust the time to 30 minutes, ensuring the venting valve is closed
  4. Cook the pasta according to the instructions on the packet. When the Instant Pot has finished cooking, use the Quick Pressure Release method, drain the pasta (when cooked) and stir into the Ragu
  5. Serve immediately with a sprinkle of Parmesan (remember to add extra calories or points it if using it!)
  6. Spray a frying pan with a little Frylight, then sauté the meat until browned - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  7. Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta)
  8. Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up
  9. Place a large pan of water onto the hob to boil for the pasta
  10. Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the Ragu
  11. View the recipe instructions at pinchofnom.com

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