Syn Free Beef Ragu Fettuccine | Slimming World

My love of pasta never wavers, but I’ve recently found that I’m bored of the usual sauces. This Syn Free Beef Ragu Fettuccine came about entirely by accident when the unthinkable happened and we ran out of potatoes!
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Syn Free Beef Ragu Fettuccine | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

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It’s OK folks, we lived to tell the tale, and in the meantime, this thing of beauty, Syn Free Beef Ragu Fettuccine happened!

The beef ragu for this recipe was made in the Instant Pot!

Syn Free Beef Ragu Fettuccine | Slimming World

The Instant Pot has become my favourite kitchen gadget, which I wouldn’t be without. Being able to cook delicious stews, curries and rice (and much more) within minutes is something of a revelation.

If you’re worried about it being too technical, don’t be – it’s so simple to use!

I cooked the pasta separately from the Syn Free Beef Ragu as I didn’t want it to be over cooked as the meat needed longer, but with a bit of jiggery pokery there’s no reason why you couldn’t do this in one pot.

Syn Free Beef Ragu Fettuccine | Slimming World

If cooking in a slow cooker, be sure to adjust the timings as those given are for the Instant Pot.

You can of course, serve the Syn Free Beef Ragu Fettuccine with mash potato or rice. However, this is a great alternative if, like me, disaster strikes, there are no potatoes and you just cannot face another supermarket trip!

Syn Free Beef Ragu Fettuccine | Slimming World

The Instant Pot

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What can I say about the Instant Pot?

It’s like a like a slow cooker/pressure cooker hybrid, and it’s probably one of our favourite and most-used kitchen gadgets. This Syn Free Beef Ragu Fettuccine will take 30 minutes in the pressure cooker compared with 5 or 6 hours in the slow cooker!!

Slow Cooker Syn Free Ham, Leek and Potato Soup | Slimming World

If you’ve never heard of it you really should go and check it out over on Amazon. Imagine the best Slow Cooker in the world, then times that by a hundred. There’s not much that it can’t do!

If you don’t have an Instant Pot or pressure cooker don’t worry, there’s a slow cooker method in the instructions below.

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Syn Free Beef Ragu Fettuccine

Votes: 38
Rating: 3.82
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 10 minutes 30 minutes

Calories

Weight Watchers

Slimming World 

445kcal 8

Smart Points (Flex)

Zero

Syns

Per people Per people Per people
Suitable For Freezing icon
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INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
In the Instant Pot
  1. Place a large pan of water onto the hob to boil for the pasta
  2. Spray the Instant Pot with a little Frylight, then add the beef, press the Saute button and brown the meat - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  3. Press the Off button and add the remaining ingredients into the Instant Pot. Click the Manual button and adjust the time to 30 minutes, ensuring the venting valve is closed
  4. Cook the pasta according to the instructions on the packet. When the Instant Pot has finished cooking, use the Quick Pressure Release method, drain the pasta (when cooked) and stir into the Ragu
  5. Serve immediately with a sprinkle of Parmesan (remember to syn it if using it!)
In the Slow Cooker
  1. Spray a frying pan with a little Frylight, then sauté the meat until browned - this will take a few minutes. Once browned, add the veg and saute for a further 2 minutes
  2. Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta)
  3. Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up
  4. Place a large pan of water onto the hob to boil for the pasta
  5. Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the Ragu

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough

- Use a container or bag that is suitable for freezing.

- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)

- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

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  • You don't reproduce the recipe in full
68 Comments
  1. Really great recipe I wasn’t sure how different this would be to a bolognaise. But this is different. I used chopped steak so it was lovely and chunky. And I think it gives it a really good beefy rich flavour. Brilliant Monday night tea. Delicious

    1. Hi Tracy
      This should be fine in the pressure king pro. Some pressure cookers work at different pressures, but i believe the pressure king pro and IP both work at the same pressure.

  2. Hi, can this be done in the oven in like a casserole dish? If so how long would you put it in the oven for and at what temp? Thanks 🙂

    1. Hi Bex
      We’ve not tried it in the oven, but it should work out fine. I’d say it would probably take 3 or 4 hours at 150-160°C

  3. Is it essential to have pearl barley? I’ve got everything else & it is Easter Sunday so supermarkets shut anyway 🙁 thanks

    1. Hi Fiona,

      You don’t have to put pearl barley in but the sauce might not be quite as thick without it so may need reducing.

      Enjoy!

      Emma

  4. Hi Emma
    Thank you so much for replying….especially on Easter Sunday, I reduced the beef stock slightly & it was fine, delicious recipe and one I will definitely do again 😃

  5. Hi.
    Could I add a glug of Red wine after 3 hours in the slow cooker?
    Then cook for another 3, or should it have gone in at the start?
    Tia 🙂

  6. I am going to cook this tonight, I shall use a low oven as I do not have one of these pots. By the look of the recipe I need to cut my beef in small chunks which I shall do. Thanks for the recipe xx.

    1. Hi Charlotte
      Yes you could probably cook it on the stove top in a pan with a tight fitting lid. You could also cook it in the oven on a medium heat for a few hours.

  7. if I was just cooking this on the stove in a pot with a tight fitting lid, how long do you think it would take? thank you.

  8. when you say 30 minutes in a pressure cooker. is that from when the pan is up to pressure? my own stew i only cook for 25 minutes.
    it sounds like a lovely recipe though, cant wait to try it.

    1. Hi Jane,

      With the Instant Pot, the timer starts to count down when the pot reaches pressure. These timings are for that particular piece of kitchenware so you may find timings vary when using a traditional pressure cooker.

      Hope that helps!

  9. This is literally the best pasta accompaniment I have EVER made! Absolutely delicious. I left the barley out of mine and used 100g more 5 percent fat beef as well as reducing the stock by 50ml. I also cooked it in the oven in a casserole dish on 150 degrees for 3 hours. Cannot believe this is syn free!!!!!! 😍😍😍

  10. This recipe looks great! I’ll be trying it in the slow cooker next week.
    I am coeliac so what would you recommend I substitute instead of the pearl barley?
    Thanks!

  11. After reading most of the comments I made this in my slow cooker. OMG it was delicious and far tastier then Bolognese. Thankyou so much for this delicious recipe, I’ve even put the leftovers in the freezer to have another time and used spaghetti vegetables instead of pasta to make it even more healthier x

    1. Hi Wendy
      You can make the recipe without the pearl barley, it just won’t thicken up quite as much. You could simmer it for 10-15 mins to reduce the liquid and allow it to thicken if you’d prefer a richer, thicker sauce.

    1. Hi Rachel,

      Yep, they should also cook in the same time, but it may need adjusting depending on the type of lentils.

      Hope that helps!

  12. Thank goodness for slow cookers! Put this on to cook before I left this morning and have come home to an absolutely delicious dinner. Will definitely make again and have recommended on my SW group’s Facebook page.

  13. Beef ragu Fetuccinie. Where has this been all my life. Love preparing this dish but omg loved eating it more. It is deeeeeelish. Now our family number one dish. Thank you so much for sharing. This recipe is restaurant quality. 5 star dining indeed xxx

    1. Hi Sharon,

      It would still take the same amount of time, might just take a bit long to come up to pressure as there’ll be more liquid. Also, make sure the IP isn’t more than two thirds full…this recipe already fills it almost to that much. Might be better to just make two batches!

      Hope that helps!

  14. I made this in my instant pot , it was delicious , definitely one that i’ll make again , i don’t like pearl barley so put some butternut squash in , a great dish

  15. OMG – this dish was so delicious and another keeper in our household. It was so rich and tender – the beef just melts in your mouth. Thank you #pinchofnom for another great recipe 😍

    1. Hi Nicola
      I’ve had this for my dinner this evening. It’s a favourite in our house, too! Glad you’re enjoying the recipes. 🙂

  16. Hi it Geordie the “sausage roll” guy! 😂😂😂😂 I BOUGHT A ONE POT!!! Just for this recipe !! Yehhhhhhhh. gonna have this for my dinner just cooking this now……..wish me luck………oh wot a brilliant site !!!!!! ( the web page not me cooking!!! 😂😂😂😂😂😂)……….then agin!! Ha h a ha 😂😂😂😜 X

  17. this has to be the BEST ragu ever , i’ve made it twice now in my IP and its just so tasty, i don’t put courgette in cause we don’t like it and the only other thing i added was a red wine stock pot , definitely a favourite in our house

  18. Made this tonight for my family which includes a 3 and 5 year old everybody troughed i. I’m really struggling with the cold dark nights and this was just what I needed as im craving comfort food. Delish.

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