Curly Fettuccini Pasta With Beef Ragu

Curly Fettuccini Pasta With Beef Ragu

Recipe by Michael Weldon from Farm to Fork


  • 1 pack San Remo Curly Fettuccini
  • 1kg Beef Cheek, diced large
  • 75g pancetta, diced
  • 1 brown onion, diced
  • 2 garlic cloves, sliced
  • 1 carrot, grated
  • 2 celery sticks, diced
  • 2 tablespoons balsamic vinegar
  • 2 tins diced Tomato
  • 1/2 bunch parsley, chopped and stalk sliced
  • Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper
  • Parmesan cheese



  1. Heat a good drizzle of Extra Virgin Olive Oil in a large pan frypan. Add the beef with a small pinch of salt and cook until the beef is browned all over. While the beef cooks add the pancetta and brown as well. Once brown add in the onion, garlic, celery and carrots, cook until all the vegetables begin to soften. Add the sliced parsley stalks here and mix in.
  2. Add the vinegar and reduce slightly, then add the tinned tomato with a splash of water. Stir through to make sure everything is combine then bring to boil reduce to a low simmer and cook until the meat is falling apart. It should take around an hour and a half.
  3. In a large pot of rapidly boiling salted water cook the pasta following the instructions on the pack.
  4. When the pasta is cooked take the pasta straight from the pot into the ragu. Stir the pasta through the sauce adding a little of the pasta water as it happens. Add some roughly chopped parsley and some grated parmesan. Stir through to melt the cheese.
  5. Plate up topped with extra parsley and parmesan.

For best results, we recommend using your RACO Bravo frypan with RACO Luminescence saucepans.

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