Beef & Veggie Ragu Spaghetti
with Garlic & Rosemary Pangrattato
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Eggs
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.
Ingredients
3 clove
garlic
1
brown onion
1 stalk
celery
1
carrot
1 bunch
rosemary
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
garlic & herb seasoning
1 packet
beef mince
1 packet
spaghetti
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 tin
Diced Tomatoes With Garlic & Olive Oil
1 tub
beef stock pot
1 sachet
Italian herbs
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
½ tsp
brown sugar
1 tsp
balsamic vinegar
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on July 2026- Flavour: Rich, savoury ragu with complex depth — though some found it a touch sweet and suggested reducing or skipping the brown sugar.
- Ease of prep: Most found it straightforward and family-friendly, though a few noted the multiple steps made it feel more involved than expected.
- Suggestions: Several reviewers found the butter made the sauce too rich or oily, and suggest using less or leaving it out; adding a splash more pasta water helps if the sauce looks dry. Some also recommended adding extra vegetables like zucchini or capsicum to bulk up the dish, and a few suggested using only part of the Italian herb sachet to avoid an overpowering flavour.
- Leftovers: This dish makes generous portions and reheats beautifully — many reviewers enjoyed it for lunch the next day, with some noting it tasted even better.
- Portions: Serves were consistently described as very generous, with many two-person kits comfortably feeding four or yielding multiple extra meals.
- Pangrattato: The garlic and rosemary pangrattato was a highlight for many, adding a satisfying crunch — though some preferred to skip it, finding it dry or unnecessary. One tip worth noting: the recipe could more clearly explain that the toasted panko crumb mixture becomes the pangrattato topping.
