Beef Ragu with Rosemary & Spinach on Pappardelle Recipe | Foundation Foods
A comforting Beef Ragu with rosemary and spinach on pappardelle, made with slow-cooked beef mince for ultimate comfort. Perfect for special nights in!
Ingredients
- 1 tbspn olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 5 canned anchovies, chopped
- 500g beef mince
- 2 tbspns tomato paste
- 1 cup fresh ‘Foundation’ beef stock
- ½ cup red wine
- 2 tbspns balsamic vinegar
- 1 tbspn finely chopped rosemary
- 200-250g dried pappardelle pasta
- 2 large handfuls baby spinach
- 50g parmesan, finely grated
- 2 tbspns freshly chopped parsley
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