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Preparation
in 30 minutes
Cooking
in 7 minutes
- Cut the meat into tiny cubes.
- Crush the clove of garlic and fry in a saucepan with the olive oil.
- Remove when golden and add the pieces of meat.
- Brown well on all sides and add the tomatoes, after peeling and squeezing gently by hand to remove the excess water and seeds.
- Boil for a short time, then add half a cupful of hot water in which the meat extract has been dissolved, add the basil, season with salt and freshly ground pepper and continue cooking for about half an hour over a moderate flame with the lid on.
- Cook the pasta in plenty of salted water (12 minutes), drain whilst still ´al dente´ (resistant), place in a bowl and add the ragout. Serve with parmesan cheese.
Ingredients
18
oz
500
g
ripe tomatoes
200
g
fillet of beef
4
tbsp
olive oil
1
tsp
meat extract
1
bunch
basil
1
clove garlic
50
g
Parmesan cheese, grated
salt
pepper
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Wheat free
Nutrition
Per 100g
Energy
2.642 kj
626 kcal
Carbs
84 g
Fat
21 g
Protein
25 g
