Beef Bolognese & Spaghetti
with Red Pesto & Parmesan
Try this winner spaghetti bolognese with veggies stirred through to add phenomenal flavour. Finished with the classic Italian combo of Parmesan and basil pesto, it's sure to become a new favourite.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
beef mince
1 sachet
Garlic & Herb Seasoning
1 box
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
Mixed Leaves
1
carrot
1
onion
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
3 clove
garlic
1
apple
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 pinch
brown sugar
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. Thinly slice the apple.
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), the beef-style stock powder and a pinch of brown sugar. Simmer, stirring occasionally, until slightly thickened, 3-4 minutes.
Add the spaghetti, the butter, basil 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 leaves, apple 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 plates. Serve with the apple salad.