Pasta with New-Meat With Pulled Beef in Red Sauce


  1. Heat the olive oil in a large skillet over medium-high heat. Add the Redefine Pulled Beef and cook, stirring, till browned, about 5-9 minutes. You may refer to use the cooking instructions found on the product packaging as a guide. 
  2. In a clean skillet, heat the remaining two tablespoons of olive oil over medium/low heat. Add the onion, carrots and celery. Cook for 5 minutes until the vegetables have softened and the onion is translucent. 
  3. Add the sliced mushrooms and continue to cook, stirring, for another 3-4 minutes. 
  4. Add the garlic and cook for an additional minute. 
  5. Add the wine and stir, scraping the bottom of the skillet as you go. Raise the heat to medium/high and continue to cook till the wine is reduced by half. 
  6. Add the tomato paste, crushed tomatoes, bay leaves, allspice  and vegetable stock. Stir to combine. Season with salt and pepper, to taste. 
  7. Stir in the reserved, cooked new-meat. Cover and simmer for 10 minutes. 
  8. While the sauce cooks prepare the pasta according to the manufacturer’s instructions. 
  9. Divide the cooked pasta into four serving bowls, ladle the new-meat sauce on top. Serve. 
  10. Bon Appetit! 
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3 tbsp. (40 ml) olive oil

1 onion, chopped

2 large carrots, sliced

1 celery stalk, sliced

1.5 cups champignon mushrooms, sliced

2 cloves of garlic, minced

2/3 cup (160 ml) white wine

2 tbsps. tomato paste

1 1/3 cups canned, crushed tomatoes

2 bay leaves

2 allspice

2 ½ cups (590 ml) vegetable stock


Black pepper

300g uncooked pasta (spaghetti, tagliatelle, linguine, fettucine or a pasta of your choice)