Beef, Lentil, Caper & Cherry Tomato Spaghetti

Name: Beef, Lentil, Caper & Cherry Tomato Spaghetti with Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Spaghetti; 2 packet Passata; 2 Garlic; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 sachet Chilli Flakes; 1 packet Lentils; 1 Zucchini; 250 g Beef Mince; 1 sachet Thyme; 1 packet Tomato Paste; 1 packet Capers; 1 Carrot; 1 sachet Vegetable Stock Pot

with Parmesan Cheese

Up to 180$ + Free Treats / Extras for Life

Bolognese is a classic comfort food and a favourite in most Aussie households. This beef twist on the traditional dish is also speedy and packs a ton of flavour into the rich lentil sauce with capers and thyme. It will get you licking your lips and yelling "Bellissimo!" - with good reason!

Tags:

Chef's Choice

Allergens:

Wheat

•Gluten

•Milk

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.

Preparation Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Soy.)

2 packet

Passata

Garlic

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chilli Flakes

1 packet

Lentils

Zucchini

250 g

Beef Mince

1 sachet

Thyme

1 packet

Tomato Paste

1 packet

Capers

Carrot

1 sachet

Vegetable Stock Pot

Nutritional Values

Energy (kJ)3770 kJ

Calories902 kcal

Fat20.1 g

of which saturates9.2 g

Carbohydrate107 g

of which sugars19 g

Dietary Fibre21.5 g

Protein63.9 g

Cholesterol13.9 mg

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Bring a large saucepan of salted water to the boil. Finely chop garlic. Pick thyme leaves. Halve snacking tomatoes. Grate zucchini. Drain and rinse lentils.

• Add spaghetti to the saucepan of boiling water and cook until 'al dente', 9 minutes. Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.

• While the spaghetti is cooking, heat the olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over medium-high heat. Add beef mince, garlic, thyme, capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. Add tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add zucchini and snacking tomatoes and cook, stirring, until tender, 3-4 minutes.

• Add diced tomatoes with garlic & onion, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and stock concentrate and simmer until slightly thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker! Add the lentils and simmer until thickened, 5 minutes.

• Once the sauce has finished, add the butter to the sauce and stir through until melted. Season to taste with salt, sugar and pepper. TIP: Adding butter, salt and sugar to your sauce reduces the acidity from the cherry tomatoes.