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Italian Recipes

Rich Double Beef Ragu & Red Wine Presto Pasta

Rich Double Beef Ragu & Red Wine Presto Pasta

Rich Double Beef Ragu & Red Wine Presto Pasta

with Parmesan Cheese & Baby Spinach

Up to 180$ + Free Treats / Extras for Life

This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean.

Tags:

Prepped in 10

Allergens:

Milk

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

500 g

Beef Mince

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Red Wine Jus

(Contains: Milk, Soy;)

1 packet

Soffritto Mix

1 packet

Spaghetti

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

1 sachet

Thyme

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

Nutritional Values

Energy (kJ)4430 kJ

Calories1060 kcal

Fat34.2 g

of which saturates15.5 g

Carbohydrate105 g

of which sugars14.8 g

Dietary Fibre10.6 g

Protein76.8 g

Cholesterol27.8 mg

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

Cook the spaghetti

1

• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve some pasta water(see ingredients). Drain spaghetti.

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

Make the ragu

2

• Meanwhile, pick thyme leaves.
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!)and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.

Bring it all together

3

• Remove pan from heat, then stir in baby spinach leaves and cookedspaghetti, until wilted and combined. Season with pepper.

Finish & serve

4

• Divide rich beef ragu and red wine spaghetti between bowls.
• Top with Parmesan cheese to serve. Enjoy!

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