The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Beef Ragu Casarecce with Pistachio Crumb & Pear Salad
Juicy British beef mince simmers away in a flavourful ragu, infused with balsamic and herbs, and Cirio's Italian tomato passata. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside a refreshing pear salad.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g rocket
- 1 pear
- 10g pistachios (Nuts)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 200g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 onion
- 280g beef mince (british beef mince (10% fat))
- 120g chestnut mushrooms
Nutritional Information
Calories: 755
Protein: 44g
Carbs: 73g
Fat: 31g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 120g chestnut mushrooms (use half)
- 1 onion (use half)
- 2 garlic clove
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 1 pear (use half)
- 140g beef mince (use half) (british beef mince (10% fat))
- 10g pistachios (use half) (Nuts)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 40g rocket (use half)
Nutritional Information
Calories: 618
Protein: 28g
Carbs: 74g
Fat: 23g
Beef Ragu Casarecce with Pistachio Crumb & Pear Salad
Juicy British beef mince simmers away in a flavourful ragu, infused with balsamic and herbs, and Cirio's Italian tomato passata. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside a refreshing pear salad.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug & a sieve
Toast the pistachio crumb
- Roughly chop the pistachios
- Heat the large frying pan on medium heat. Once hot, add the pea crumb and pistachios. Toast for 2-3 mins, stirring regularly, until golden brown. Season with salt, remove from the pan and set aside
Boil the pasta
- Finely dice the onion. Thinly slice the mushrooms. Finely chop or crush the garlic
- Reheat the frying pan with 2 tsp oil on high heat. Once hot, add the beef, mushroom and onion. Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Season with salt and pepper
- Meanwhile, add the casarecce to the saucepan and boil for 8-9 mins, until cooked
- Using the jug, reserve 100ml pasta water (50ml for 1 person), then drain the pasta and drizzle with 1/2 tsp olive oil
Simmer the ragu
- Add the garlic to the beef pan and cook for 1 min, then stir in the passata, stock powder, Italian herbs, reserved pasta water and half the balsamic vinegar
- Bring to a boil, lower the heat and simmer for 5-6 mins, until thickened
Finishing touches
- Quarter the pear lengthways. Remove the core, then slice thinly
- In the medium bowl, combine the remaining vinegar with 2 tsp olive oil and a pinch of salt and pepper
- Add the cooked pasta to the ragu and simmer for 1 min, until piping hot. Season to taste
Plate up
- Share the pasta between bowls. Sprinkle over the pistachio crumb
- Add the pear and rocket to the dressing and toss to coat, then serve on the side
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