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Beef & Veggie Ragu Spaghetti

Beef & Veggie Ragu Spaghetti

with Garlic & Rosemary Pangrattato

Family Friendly
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In Italian cuisine, ‘ragu’ is a meat-based sauce served with pasta. Tonight, we’ve infused this much-loved sauce with garlic, herbs and veggies to make this dish everyone will love.

Tags:Kid Friendly
Allergens:GlutenMilk

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1

brown onion

1 stalk

celery

1

carrot

1 bunch

rosemary

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

garlic & herb seasoning

1 packet

beef mince

1 packet

spaghetti

(ContainsGlutenMay be present Egg, Soy)

1 tin

diced tomatoes with garlic & olive oil

1 tub

beef stock pot

1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

½ tsp

brown sugar

(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4300 kJ
Fat39.5 g
of which saturates17.9 g
Carbohydrate107.8 g
of which sugars25.2 g
Dietary Fibre0 g
Protein52.4 g
Cholesterol0 mg
Sodium1782 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the garlic, brown onion and celery. Grate the carrot (unpeeled). Pick and finely chop the rosemary. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients) and toast, tossing, until golden, 2-3 minutes. Add the rosemary and 1/3 of the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

2

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, celery and carrot and cook until softened, 6-8 minutes. Add the remaining garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 mins.

3

While the veggies are cooking, add the spaghetti to the saucepan of boiling water and cook until‚ 'al dente', 10 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), drain, return to the saucepan and drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4

Add the diced tomatoes with garlic & olive oil, butter, brown sugar, balsamic vinegar, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) , beef stock pot and Italian herbs to the frying pan. Stir to combine. Reduce the heat to medium and simmer until slightly thickened, 4-6 minutes.

TIP: Add a splash more pasta water if the sauce looks dry!

5

Add the drained spaghetti, baby spinach leaves and grated Parmesan cheese to the pan. Toss to coat. Season with salt and pepper.

TIP: You can serve the ragu on top of the spaghetti if you prefer!

6

Divide the beef and veggie ragu spaghetti between bowls. Sprinkle over the the garlic and rosemary pangrattato.