Tuscan Beef Spaghetti
with Roasted Veggies & Garlic Pangrattato
Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. We've teamed a traditional tomato sauce with seasoned beef mince and roasted veggies for a meal that looks every bit as good as it tastes.
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
1
capsicum
1
zucchini
1
carrot
1
red onion
2 clove
garlic
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
beef mince
1 packet
tomato paste
1 sachet
garlic & herb seasoning
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 tin
diced tomatoes with garlic & onion
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Thinly slice the zucchini into half-moons. Cut the carrot into small chunks. Cut the red onion into small wedges. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
TIP: If your tray is getting crowded, divide the veggies between two trays!
While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the herb crumbing mix (see ingredients) and stir until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. Season.
Cook the spaghetti in the boiling water, stirring occasionally, until al dente, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the spaghetti is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the tomato paste, garlic & herb seasoning and remaining garlic to the frying pan. Cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & onion and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the salt and season with pepper. Reduce the heat to medium and simmer until the sauce has thickened slightly, 3-5 minutes. Remove from heat. Stir through the butter, roast veggies and spaghetti.
TIP: Add a dash more pasta water if the sauce looks dry.
Divide the Tuscan pork spaghetti with roast veggies between bowls. Serve with a sprinkle of the garlic pangrattato and the grated Parmesan cheese.
TIP: Store excess pangrattato in an airtight container, it's great sprinkled over eggs the next day.