What are the main ingredients in Luxury Beef & Olive Ragù?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Luxury Beef & Olive Ragù?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Luxury Beef & Olive Ragù?

PREP FOR THE PASTA & TOAST THE SEEDS: Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. RAGÙ TO WOO YOU!: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water. BUBBLING LINGUINE: Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside. WHILE YOUR RAGÙ & PASTA ARE ON THE GO…: Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving. ALMOST THERE: Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated. TIME TO DINE!: Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

What should be prepared from my kitchen to make Luxury Beef & Olive Ragù?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Luxury Beef & Olive Ragù

A thick, glossy sauce of free-range beef mince, tomatoes, Peri-Peri spice, and juicy Kalamata olives. Seeping into a base of silky linguine and dolloped with a blend of creamy ricotta and fresh parsley. Hearty and classy!

Luxury Beef & Olive Ragù

with linguine pasta, ricotta cheese & fresh parsley

Hands on Time: 20 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beef
Cooked Chopped Tomatoes
Free-Range Beef Mince
Fresh Parsley
Green Leaves
Linguine Pasta
NOMU Peri-Peri Rub
Non-Alcoholic Red Wine
Onion
Pitted Kalamata Olives
Ricotta Cheese
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 10g
Onion - 1
Free-Range Beef Mince - 150g
NOMU Peri Peri Rub - 5ml
Cooked Chopped Tomatoes - 200g
Non-Alcoholic Red Wine - 30ml
Linguine Pasta - 125g
Fresh Parsley - 4g
Ricotta Cheese - 50g
Green Leaves - 20g
Balsamic Vinegar - 10ml
Pitted Kalamata Olives - 30g

Download the Recipe

Serves 2

PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 20g
Onion - 1
Free-Range Beef Mince - 300g
NOMU Peri Peri Rub - 10ml
Cooked Chopped Tomatoes - 400g
Non-Alcoholic Red Wine - 60ml
Linguine Pasta - 250g
Fresh Parsley - 8g
Ricotta Cheese - 100g
Green Leaves - 40g
Balsamic Vinegar - 20ml
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 3

PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!

Sunflower Seeds - 20g
Onion - 1
Free-Range Beef Mince - 300g
NOMU Peri Peri Rub - 10ml
Cooked Chopped Tomatoes - 400g
Non-Alcoholic Red Wine - 60ml
Linguine Pasta - 250g
Fresh Parsley - 8g
Ricotta Cheese - 100g
Green Leaves - 40g
Balsamic Vinegar - 20ml
Pitted Kalamata Olives - 60g

Download the Recipe

Serves 4

PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place a large pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 7-8 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 18-20 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!