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Cheat's Rosemary Beef Ragu

Cheat's Rosemary Beef Ragu

with Mash & Garlic Spinach

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There’s no shame in taking a shortcut for dinner. We’re on the side of the can’t-wait-to-tuck-inners, which is why we think this easy ragu with that slow-cooked intensity of flavour is such a winner.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens: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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

2 clove

garlic

½ bunch

rosemary

1 unit

brown onion

1 unit

zucchini

1 unit

carrot

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

tomato paste

1 box

passata

1 cube

vegetable stock

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

1.5 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat16.8 g
of which saturates8.5 g
Carbohydrate51.7 g
of which sugars19.6 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium1550 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter, milk and salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside.

TIP: For the low-calorie option, reduce the butter in the mash to 15g for 2 people / 30g for 4 people.

2

While the potato is cooking, finely chop the garlic (or use a garlic press). Pick the rosemary leaves (see ingredients list) and finely chop. Thinly slice the brown onion. Grate the zucchini and carrot (unpeeled).

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the baby spinach leaves and cook until just wilted, 2-3 minutes. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, zucchini and carrot and cook, stirring often, until softened, 4-5 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the tomato paste, rosemary and the remaining garlic and cook until fragrant, 1 minute.

5

Add the passata, water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 4-5 minutes. Season to taste with salt and pepper.

TIP: If you prefer a looser sauce, stir through a dash of water.

6

Divide the mashed potato, garlic spinach and rosemary beef ragu between plates.