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Mafalde & Beef Shin Ragu
Transform your home into a little Venetian trattoria for one evening with this sumptuous and fragrant Mafalde with Beef Shin Ragu. This recipe is extremely simple to make and pairs perfectly with a glass of full-bodied red wine.
About Mafalde & Beef Shin Ragu
Prepare: 0 min
Cooking: 5-6 mins
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on the day of purchase and consume within 1 month, cook from frozen.
Boil the Mafalde in 2.5 litres of salted water for 3-4 minutes
In a frying pan, gently simmer the Beef Shin Ragu. Add a drizzle of olive oil and 3 tablespoons of starchy pasta water. Stir occasionally as the sauce heats up.
Drain the Mafalde and add it to the sauce, making sure some pasta water gets in as well. Toss everything together for 1 extra minute.
Take the frying pan off the heat and add two- thirds of Parmigiano Reggiano. Stir gently to emulsify the sauce.
Garnish with the remaining Parmigiano Reggiano and serve immediately.
The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.