HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Veggie Ragu Spaghetti
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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove



brown onion

1 stalk




1 bunch


½ packet

panko breadcrumbs


1 sachet

garlic & herb seasoning

1 packet

beef mince

1 packet


(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


Not included in your delivery

olive oil

30 g



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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!


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!


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