Beef Bolognese & Spaghetti
with Red Pesto & Parmesan
Get a load of this spag bol for dinner - it has veggies stirred through the sauce to add texture and phenomenal flavour. Finished with the classic Italian combo of Parmesan and red pesto, it's sure to become a new favourite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 box
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
salad leaves
1
carrot
1
onion
1 pinch
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
tomato
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to boil. Cook the spaghetti in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the brown onion, carrot and garlic. Roughly chop the tomato.
Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 2-3 minutes. Reduce the heat to medium-high, then add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
Add the crushed & sieved tomatoes, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), beef-style stock powder and a pinch of brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
Add the spaghetti, butter, red pesto and grated Parmesan cheese to the sauce. Season with salt and pepper and stir to combine. Set aside. In a medium bowl, combine the mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste.
TIP: If the sauce is too thick, add a splash of the reserved pasta water to loosen.
Divide the beef bolognese and spaghetti between bowls. Serve with the tomato salad.