Nan’s Beef & Mushroom Spaghetti
with Apple Garden Salad
Spaghetti made with love is the best kind, and that’s exactly what we’ve got tonight! Nan’s special seasoning adds that extra flourish of heartwarming goodness to an already delicious beef and mushroom ragu. Serve it with a sweet and crisp apple salad, and dig into this bowl of happiness.
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
apple
1 packet
button mushrooms
2 clove
garlic
2 sprig
rosemary
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
beef mince
1 sachet
Nan's Special Seasoning
pinch
chilli flakes
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
Mixed Salad Leaves
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. • Thinly slice apple and button mushrooms. • Finely chop garlic. • Pick and finely chop rosemary leaves.
TIP: Rosemary has a strong flavour - add less if desired!
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan heat a drizzle of olive oil over high heat. • Cook mushrooms and beef mince, breaking up with a spoon, until browned, 8-10 minutes. • Add garlic, rosemary, Nan's special seasoning, chilli flakes (if using) and tomato paste, then cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add the reserved pasta water, chicken-style stock powder and the brown sugar and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add spaghetti and stir to combine.
• In a medium bowl, combine apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide Nan's beef and mushroom spaghetti between bowls. • Serve with apple garden salad. Enjoy!