Fusilli Lunghi with spicy ragu

Spicy Ragu With Fusilli Lunghi

Servings: 4 people

Preparation

1. In a hot pan, brown off the diced beef and pancetta

2. Preheat the oven to 180c

3. In a large heavy based pan, sweat the onion, garlic, chilli flakes and thyme over a medium heat

4. Add the browned meat, and increase the heat

5. Add the wine, reduce by half

6. Add the gravy, tomato sauce and tomatoes and bring to the boil

7. Place a lid on the pot and cook in the preheated oven for 1 hour until the meat is tender

8. Cook the fusilli in salted water for 8minutes

9. Remove the pot from the oven, place back over the heat, and reduce to sauce consistency, shredding the meat with the back of a fork.

10. Add the sauce to the cooked pasta and mix, season with salt, pepper and grated parmesan cheese

Ingredients

Ingredients

Preparation

1. In a hot pan, brown off the diced beef and pancetta

2. Preheat the oven to 180c

3. In a large heavy based pan, sweat the onion, garlic, chilli flakes and thyme over a medium heat

4. Add the browned meat, and increase the heat

5. Add the wine, reduce by half

6. Add the gravy, tomato sauce and tomatoes and bring to the boil

7. Place a lid on the pot and cook in the preheated oven for 1 hour until the meat is tender

8. Cook the fusilli in salted water for 8minutes

9. Remove the pot from the oven, place back over the heat, and reduce to sauce consistency, shredding the meat with the back of a fork.

10. Add the sauce to the cooked pasta and mix, season with salt, pepper and grated parmesan cheese