Beef & Bacon Ragu Spaghetti
with Baby Spinach & Garlic Pangrattato
A little over 200 years since its inception in Italy, ragu has become one of the most popular Italian dishes worldwide. To mark Harmony Week we’ve infused this much-loved sauce with garlic, herbs and veggies, to make an 'al dente' spaghetti dish that even Nonna would be proud of!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic paste
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 box
passata
1 packet
beef stock pot
1 bag
baby spinach leaves
1 packet
diced bacon
(May be present: Soy. )
1
carrot
1 packet
celery
1
brown onion
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk;)
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. • Add 1/2 the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix and diced bacon, stirring occasionally, until softened, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic paste and cook until fragrant, 1 minute.
• Meanwhile, cook spaghetti in the saucepan of boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the pasta to the saucepan. • Drizzle with olive oil to prevent sticking.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• To the frying pan with the beef, add passata, the butter, brown sugar, balsamic vinegar and some of the reserved pasta water. • Stir through beef stock pot and Italian herbs. • Reduce heat to medium, then simmer until slightly thickened, 4-6 minutes.
TIP: Add a splash more pasta water if the sauce looks dry!
• Add drained spaghetti, baby spinach leaves and shaved Parmesan cheese. Toss to coat. Season to taste.
• Divide beef and bacon ragu spaghetti between bowls. • Serve sprinkled with garlic pangrattato. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato!