Beef Ragu Fettuccine

  • 10MINS
  • 30MINS
  • 445KCAL

A simple, classic, family friendly pasta dish that's so easy and perfect for calorie counting diets or plans like Weight Watchers!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Freezable pinchofnom.com

NutritionPer Serving

  • Calories445
  • Carbs44g
  • Protein24g
  • Fat15g
  • Saturates8g
  • Sugars3g

Beef Ragu Fettuccine - Pinch of Nom Slimming Recipes

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 to know in the blurb!

Everybody needs a classic meaty pasta dish in their cooking repertoire! Ragu is an Italian word for a meat based sauce that’s served with pasta, so in this case the clue is in the name! Tender chunks of beef, tangy tomato sauce and tons of flavour, this dish is perfect for popping in the slow cooker for a hearty dinner that’s super easy.

We’ve also finely diced plenty of nutrient packed veggies in this recipe, which is great for fussy eaters: sometimes smaller chunks make it easier to “hide” those pesky carrots from unsuspecting family! You may also see a surprising ingredient in there too: pearl barley. Pearl barley is such an underrated grain because it’s super cheap and a great way of adding texture and fibre, which will help keep you fuller for longer.

What diets is this Beef Ragu Fettuccine recipe suitable for?

This Beef Ragu Fettuccine is suitable for dairy free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers Friendly is this Beef Ragu Fettuccine?

  • You need to count 8 Points per portion of this Beef Ragu Fettuccine recipe if you’re on WW Green. 
  • You need to count 8 Points per portion of this Beef Ragu Fettuccine recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Beef Ragu Fettuccine recipe if you’re on WW Purple.

It’s super tasty and filling for so few Points!

Do you need any special ingredients to make this Beef Ragu Fettuccine?

All of the ingredients are easily available in supermarkets, woohoo!

We have used a special bit of kit though, an 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 Beef Ragu Fettuccine will take 30 minutes in the pressure cooker compared with 5 or 6 hours in the slow cooker!

If you’ve never heard of it you can 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.

This post contains affiliate links: what this means

The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.

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We like to cook this in a slow cooker too.  You can pick up slow cookers in most large supermarkets, or online from Amazon.

pinch of nom amazon image

How many calories are in this Beef Ragu Fettuccine?

There are 445 calories in this Beef Ragu Fettuccine, which means it falls into our Weekly Indulgence category.

This Beef Ragu Fettuccine is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

In the Instant Pot

Step 1

Place a large pan of water onto the hob to boil for the pasta.

Step 2

Spray the Instant Pot with a little low calorie cooking spray, then add the beef, press the Sauté button and brown the meat – this will take a few minutes. Once browned, add the veg and sauté for a further 2 minutes.

Step 2 pinchofnom.com

Step 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.

Step 3 pinchofnom.com

Step 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.

Step 5

Serve immediately with a sprinkle of parmesan, if you like (remember to add extra calories or points it if using it!)

In the slow cooker

Step 1

Spray a frying pan with a little low calorie cooking spray, then sauté the meat until browned – this will take a few minutes. Once browned, add the veg and sauté for a further 2 minutes.

Step 2

Tip the contents of the pan into the slow cooker then add all the remaining ingredients (apart from the pasta).

Step 3

Set to medium-high and allow to cook for 5 to 6 hours or until the meat starts to break up.

Step 4

Place a large pan of water onto the hob to boil for the pasta.

Step 5

Cook the pasta according to the instructions on the packet, then drain the pasta (when cooked) and stir into the ragu.

Beef Ragu Fettuccine - Pinch of Nom Slimming RecipesWhat can you serve with this Beef Ragu Fettuccine?

This recipe is a complete meal, so you don’t you don’t have to serve it with anything other than a side salad.

You can of course, leave out the pasta and serve the 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!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

Can you cook this Beef Ragu Fettuccine any other way?

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

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 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.

Don’t worry if you don’t have an Instant Pot or pressure cooker……you can make it in a slow cooker too. It will take around 5 – 6 hours on medium/high. The instructions are in the recipe card below.

How long can you keep this Beef Ragu Fettuccine in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this in the fridge for approximately 2 or 3 days.

Can you freeze this Beef Ragu Fettuccine?

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

  • Freeze it as soon as it has cooled right down.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Unless you fancy mystery food for dinner!

How do I reheat Beef Ragu Fettuccine?

From chilled: Place in a microwave proof container with loosely fitting lid and heat until it’s steaming hot all the way through before serving.

From frozen: Always defrost leftovers completely, either in the fridge or in the microwave, before reheating. Cooked food that has been frozen and removed from the freezer should be reheated and eaten within 24 hours of fully defrosting.

Allow to defrost, and heat covered in the microwave making sure the dish is steaming hot all the way through before serving.

 

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Beef Ragu Fettuccine

A simple, classic, family friendly pasta dish that's so easy and perfect for calorie counting diets or plans like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • WW
    8 Smart
    Points
  • KCals 445
  • Carbs 44G
  • WW Points:
  • 8 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 200 g dried fettuccine
  • 300 g stewing beef all visible fat removed
  • 500 g tomato passata
  • 2 cloves garlic crushed
  • 2 beef stock cubes made up with 300ml boiling water
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 50 g pearl barley
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 courgette finely diced
  • 150 g mushrooms thinly sliced
  • 1 tsp Worcester sauce
  • 2 tbsp tomato puree
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. 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 low calorie cooking spray, then add the beef, press the Sauté button and brown the meat - this will take a few minutes. Once browned, add the veg and sauté 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 add extra calories or points it if using it!)
In the Slow Cooker
  1. Spray a frying pan with a little low calorie cooking spray, 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

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97 comments

See what others have to say

StaceySunday 23rd August 2020

In the slow cooker method when do you add the passata please??

Reply

    LisaMonday 24th August 2020

    Hi Stacey. It is added in step 2. Enjoy the recipe

    Reply

SammyjoMonday 6th July 2020

What can you use instead of pear barley?

Reply

    HollyMonday 6th July 2020

    Hey, you could swap the pearl barley for red or green lentils and alter the calories accordingly. Hope that helps!

    Reply

    HollyMonday 6th July 2020

    Hey Sammyjo, you could substitute for red lentils which should work the same as the barley. Hope that helps!

    Reply

GraceFriday 7th February 2020

Can you use barleys water from a tin?

Reply

    Holly LevellWednesday 20th May 2020

    Hi Grace, for this Beef Ragu Fettuccine we use dried pearl barley which cooks alongside the vegetables. Hope that helps!

    Reply

LouiseThursday 9th January 2020

This says 445 calories but also that there are 309 calories in this Beef Ragu Fettuccine, which means it falls into Everyday Light category. Which is correct?

Reply

    Holly LevellWednesday 20th May 2020

    Hi Louise, sorry about the confusion I’ve now amended this recipe and it is 445 kcals.

    Reply

CarmenMonday 9th December 2019

Where are the hob instructions?

Reply

Louise DuffieldTuesday 3rd December 2019

Hey, is there an alternative to pearl barley that could work??

Reply

    SharonMonday 1st June 2020

    Hi Louise, you can just leave the pearl barley out if you prefer or you could try adding dried lentils instead. Hope you enjoy this recipe!

    Reply

HayleyWednesday 14th August 2019

I have the ip duo80.i doubled the recipe but I kept getting the burn message .someone said I didnt have enough liquid in it as this was my first every go using the IP. My manual says I need to use 500ml water or thin liquid should I add this next time please help.many thanks

Reply

    Emma TMonday 23rd September 2019

    Hi Hayley,

    If you’re getting a burn message then it would suggest you need more liquid. You can always reduce the sauce down once the cooking time is up ????

    Reply

NicoleSunday 23rd June 2019

Do you need to prepare the pearl barley before putting into the slow cooker or can it just be put in dry?

Reply

    Emma TMonday 1st July 2019

    Hi Nicole,

    The pearl barley goes in uncooked ????

    Reply

VicSaturday 22nd June 2019

Can I make it with extra stock instead of Passata? I’m halfway through and just realised I had none in the cupboard!

Reply

    Emma TMonday 1st July 2019

    Hi Vic,

    I wouldn’t be as rich and tomatoey without the passata – I hope it worked out for you though! ????

    Reply

tina webbThursday 14th March 2019

OMG. Totally delicious. Thick meaty beefy vegetable tomato goodness. My new favourite. I made 4 portions. 1 to eat 3 to freeze. Yummy.
Thanks

Reply

Hannah BatheTuesday 12th March 2019

Hi,
My hubby has just started weight watchers. It says above 8 points but what portion size is that based on? The whole dish inc pasta??

Many thanks

Reply

Karen BrookesMonday 7th January 2019

Hi could this be done in an actifry ?

Reply

LeahWednesday 28th November 2018

Just had this for tea but think I’m missing something, just seemed like it was missing g something, only thing I didn’t have was dried basil so I used fresh, would that have made big difference though? Just tasted bit bland. I cooked it in the oven in casserole dish be wise I don’t have slow cooker, at 160 for 3.5 hrs. Any advice appreciated X

Reply

RosieMonday 3rd September 2018

Would it be ok to cook it and let it NPR and then keep warm for a while? Planning to put it on, go and collect the kids and then eat when we get back so not sure how long will be out for!

Reply

AdeleThursday 23rd August 2018

I made this tonight in my PKP it was delicious and a big hit with the family. Thank you

Reply

JenSaturday 18th August 2018

Made this in my pkp took 30mins on the stew function. Absolutely gorgeous will do some garlic bread next time to dip in. Definitely a winner in our house loved it

Reply

GillianFriday 17th August 2018

Hi, I’m out of the house most of the day, so would I be better cooking this on low for a longer period of time? I’ll be using a slow cooker instead of the instant pot. 🙂 TIA.

Reply

aliceThursday 19th July 2018

what is dried fettuccine

Reply

JordanThursday 24th May 2018

Could you put the slow cooker on low to cook this and cook for say, 8 hours? Or would it need longer?

Reply

Lauren RenicksTuesday 1st May 2018

Should it be low or high setting on the slow cooker?

Reply

AmyWednesday 4th April 2018

I want to try this tonight but will be using mince instead of stewing beef. I can cook in the oven or slow cooker – what would be best? For how long and at what temp?

Thank you!

Reply

CatherineFriday 2nd March 2018

Cooked this today. Put it in the slow cooker whilst we played in the snow and had a fun day. Was absolutely delicious and the whole family of 6 (aged 3 – 39) loved it. Will definitely be cooking again. Thanks so much!! X

Reply

Emma FoxThursday 22nd February 2018

If i make this with mince, can I still do it in the slow cooker and how long do you reckon I should cook it? Can’t wait to try it as such positive reviews! Thanks

Reply

Lizzie RedrupMonday 22nd January 2018

I’ve got this in the slow cooker at the moment ready for tea tonight and it smells lovely, I can’t wait!!

Reply

MichelleThursday 4th January 2018

Hello just wondering what the best stewing steak options are ?? Thanks ????

Reply

rhonaSaturday 30th December 2017

i’m so glad you have the ip, as i have just got the 8quart one and am struggling for recipes and am well into my slimmingworld life. do keep them coming you lifesaver you. 🙂 xx

Reply

Amy hargreavesWednesday 1st November 2017

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.

Reply

Liz CrookstonSaturday 21st October 2017

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

Reply

GeordieSaturday 21st October 2017

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

Reply

Nicola LonghurstFriday 6th October 2017

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 ????

Reply

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