What you'll be getting:

Beef Ragu with Pappardelle Pasta

Per Serving

125 g fresh pasta

1 c ragu sauce (tomatoes, onions, carrots, ground beef, Italian seasoning, garlic, salt, pepper, cabernet red wine*)

80 g side salad 

2 T salad dressing (red wine vinegar, white balsamic vinegar, whole grain mustard, honey, nutritional yeast, water, avocado oil, salt, and pepper) 

*less than 3 T of wine per serving, and the alcohol has been cooked out of it. 

When cooking the beef I browned it and then strained the majority of the fat off of it. 

 

Equipment needed: pot of water, colander

Bring a large pot of water to a rolling boil. Add a bit of salt to the water. 

Because the pasta is fresh, it will only take a couple of minutes to cook. (2-5 minutes) I normally wait for the water to come back to a full boil. The pasta will begin to float as it cooks. When the pasta is cooked, drain in a colander. 

When the water is boiling, add the noodles. If there are any sticking try to separate before dropping in the water. 

Using the same pot that had the pasta and water, add your sauce. Begin heating on medium heat. 

Add the pasta to the sauce and stir. After the pasta is coated completely in sauce, cook for 2 minutes. 

Toss the salad with as much, or as little dressing as you prefer. Plate the pasta and salad. From start to finish this dinner takes less than 10 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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