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Photo of Rag pasta bourguignon by WW

Rag pasta bourguignon

Total Time
25 min
10 min
15 min


Fresh lasagne sheets

330 g, torn

Olive oil

2 tsp


400 g, sliced


1 clove(s), (2 tsp), crushed

Lean beef stir-fry strips

300 g

Plain flour

1 tbs

Tomato paste

2 tbs

Fresh thyme

1 tbs, (5 sprigs), plus extra to garnish

Red wine

cup(s), (80ml), dry wine variety

Beef stock

1 cup(s), (250ml)

Baby spinach

5 cup(s), (100g)

Pecorino cheese

20 g, (¼ cup), finely grated


  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook for 2 minutes or until just tender. Drain.
  2. Heat half the oil in a deep non-stick frying pan over high heat. Cook mushrooms and garlic, stirring occasionally, for 2 minutes or until lightly browned and tender. Transfer to a plate.
  3. Heat remaining oil in same pan over high heat. Place beef and flour in a medium bowl and toss to coat. Cook beef, stirring, for 3–4 minutes or until browned. Return mushrooms to pan with tomato paste and thyme sprigs and cook, stirring, for 1 minute. Stir in wine and stock and bring to the boil. Simmer for 1–2 minutes or until slightly reduced. Discard thyme.
  4. Stir in spinach and pasta. Season with salt and pepper. Serve sprinkled with cheese and extra thyme.


SERVING SUGGESTION: Steamed baby green beans. TIPS: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • We used a combination of sliced button and Swiss brown mushrooms but you can use any combination you like. • Add it: 1 tbs crushed chilli from a jar or tube with garlic in Step 2. • Swap it: Beef for an extra 100g mushrooms and use vegetable stock for a vegetarian meal.