Double Speedy Beef Ragu & Spaghetti
with Parmesan & Tomato-Rocket Salad
We’re big believers in treating ourselves! Why not indulge in this rich and cosy pasta, where tender beef mince mingles with the bold flavours of red wine. Twirled into perfectly cooked spaghetti and finished with a sprinkle of Parmesan, this dish is a hearty classic that is sure to bring a taste of Italian-inspired comfort to your table!
The quantities provided above are averages only.
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
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
tomato
1 packet
Soffritto Mix
2 packet
beef mince
1 packet
tomato paste
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Classic Roast Seasoning
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people/1 cup for 4 people). Drain and return to the saucepan.
• Meanwhile, roughly chop tomato. • In a large frying pan heat a drizzle of olive oil over high heat. Cook soffritto mix, and cook until tender, 4-5 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, the stir through tomato paste, garlic paste and Aussie spice blend until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add cooked spaghetti and toss to coat. Season with salt and pepper. TIP: Add a splash more pasta water to your sauce if it's looking dry!
• In a medium bowl, combine rocket leaves, tomato, a drizzle of balsamic vinegar and olive oil. Season. • Divide red wine beef ragu spaghetti between bowls. Top with grated Parmesan cheese. Serve with tomato and rocket salad. Enjoy!