Cavatelli with Beef Ragout
Serves 2
Cavatelli comes from Puglia, the word cavatelli mean ‘to hollow’. The beef ragout is made the Tuscan way, slow cooked for over three hours to gently extract sweet flavours from vegetables, garlic and onions.
Storage
Herts Pasta and sauces can be kept in the fridge for a maximum of 2 days. Alternatively, they may be frozen for up to 1 month before cooking.
Cooking Instructions
Put a large pan of water to boil. When boiling add a good pinch of salt and a smile.
Add the cavatelli and stir gently three times with a fork, cook for 3 minutes.
In a separate pan heat the beef ragout to simmer, put to one side.
When the pasta is ready drain in a colander and add to the sauce, mix well.
Using tongs or a fork and spoon transfer to plate/s, sprinkle with parmesan.
Ingredients
Semolina (WHEAT), water, onions, beef, red wine (SULPHITES), garlic, carrots, tomato, thyme, rosemary, salt, pepper.
