Beef & Veggie Ragu Spaghetti
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Beef & Veggie Ragu Spaghetti

Beef & Veggie Ragu Spaghetti

with Garlic Pangrattato

In Italian cuisine, ‘ragu’ is a meat-based sauce served with pasta. We’ve infused this much-loved sauce with garlic and veggies to bring a guaranteed hit to your table.

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk

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
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1

brown onion

1 bag

celery

1

carrot

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

spaghetti

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

1 packet

beef stock pot

1 bag

parsley

1 sachet

Italian herbs

1 packet

grated Parmesan cheese

(Contains Milk;)

2 packet

tomato paste

Not included in your delivery

1

olive oil

30 g

butter

1 tsp

brown sugar

1 tsp

balsamic vinegar

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Nutritional Values

Energy (kJ)4692 kJ
Fat50.1 g
of which saturates26.1 g
Carbohydrate1107 g
of which sugars31.5 g
Protein50.2 g
Sodium1961 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. Finely chop garlic, brown onion and celery. Grate carrot. Roughly chop parsley. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Toast panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

2
2

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

TIP: For best results, drain the oil from the pan before adding the tomato paste.

3
3

• Meanwhile, cook spaghetti in the saucepan of boiling water until 'al dente', 10 minutes. • Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain pasta and return to the saucepan. • Drizzle with olive oil to prevent sticking.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

4
4

• To the frying pan with the beef, add the butter, the brown sugar, the balsamic vinegar and some of the reserved pasta water. • Stir through beef stock pot and Italian herbs. • Reduce heat to medium, then simmer until slightly thickened, 4-6 minutes.

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

5
5

• Add drained spaghetti, parsley and grated Parmesan cheese. Toss to coat. Season to taste.

6
6

• Divide beef and veggie ragu spaghetti between bowls. • Serve sprinkled with garlic pangrattato. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the pangrattato!