Super Quick Spaghetti Beef Ragu
with Italian Style Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
180 grams
Spaghetti
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
80 grams
Sliced Mushrooms
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Instructions
- Boil a full kettle.
- While it boils, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, 5-6 mins.
- Break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once the beef has browned, drain the fat.
- Stir in the mixed herbs and Worcester. Simmer, 30 secs.
- Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar (see pantry).
- Bring to the boil, then lower the heat. Simmer, stirring occasionally, 4-5 mins.
- Once the pasta is cooked, drain and add to the sauce.
- Stir through three quarters of the cheese.
- Add a splash of water to loosen if needed. Taste and season with salt and pepper.
- Serve in bowls with the remaining cheese on top.
Enjoy!
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