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.
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.
Ingredients
1 packet
garlic paste
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
soffritto mix
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 box
passata
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
1 tsp
brown sugar
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • 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 paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic paste and cook until fragrant, 1 minute.
• Meanwhile, cook spaghetti in the saucepan of boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the pasta 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!
• To the frying pan with the beef, add passata, the butter, the brown sugar, the balsamic vinegar and some of the reserved pasta water. • Stir through chicken 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!
• Add drained spaghetti, baby spinach leaves and shaved Parmesan cheese. Toss to coat. Season to taste.
• 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!
