Superquick Beef Ragu
with Fusilli
Our three favourite words? Easy comfort food. This fusilli with super quick ragu is just that. The earthy flavour of the Italian spice works to enhance the flavour of the beef and ragu for a deliciously rich pasta dish. Our chefs have added Worcester sauce, which is sweet, savoury and tangy, along with red wine stock for a smooth, rich ragu sauce. Mixed with chestnut mushrooms, carrot and spinach, this dish is packed with veggies and can be ready, pan to plate in just 20 minutes.
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
British Beef Mince
1
Carrot
½
Dried Italian Herbs
120
Sliced Mushrooms
7.5
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
200
Fusilli
(Contains Cereals containing gluten)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
a) Meanwhile, trim and coarsely grate the carrot (no need to peel) b) When the beef is browned, stir in the Italian herbs, mushrooms and carrot. c) Cook for another 2 mins.
a) Stir in the Worcester sauce and simmer until evaporated. b) Stir in the finely chopped tomatoes and red wine stock paste. c) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.
a) Add the fusilli to your pan of boiling water and cook until tender, 12 mins. b) Once cooked, drain in a colander.
a) Stir the spinach through the sauce a handful at a time until wilted. b) Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!
a) Season to taste with salt and pepper then serve the fusilli ragu in bowls sprinkled with the hard Italian cheese and enjoy!
