Pulled chipotle beef and chickpea fettuccine

Tamara West

Turn the basic recipe for pulled beef into a rich tomato and beef ragu with chickpeas – delicious, warm and comforting served on ribbons of fresh pasta.

Ingredients

1	Carrot, finely diced
2 sticks	Celery, finely diced
1	Garlic, crushed
2 tsp	Chopped thyme
1 splash	Olive oil
3 Tbsp	Tomato paste
1 can	Crushed tomatoes, 400g
1 can	Chickpeas, drained
6 servings	Beef, use pulled chipotle beef (recipe link above)
5 handfuls	Baby spinach
6 servings	Fettuccine (Main)

Directions

1. Cook the carrot, celery, garlic, and thyme in a fry pan with olive oil for 5-8 minutes, or until onion is soft.
2. Add tomato paste, crushed tomatoes, drained chickpeas and pulled chipotle beef. Simmer for 5-10 minutes until hot through and sauce has slightly reduced.
3. Stir through spinach until wilted. Season to taste with salt and pepper, and serve with fettuccine pasta.