Italian-Style Beef 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!
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
1
carrot
1 packet
celery
1
brown onion
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 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
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop carrot, brown onion and celery. • 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 carrot, onion and celery, 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.
TIP: For best results drain oil from pan before adding the seasoning.
• 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, the brown sugar, the 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 Italian-style beef ragu spaghetti between bowls. • Serve sprinkled with garlic pangrattato. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato!