Rich Beef Ragu & Red Wine Presto Pasta
with Parmesan Cheese & Baby Spinach
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
250 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.)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• 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.
• 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.
• Remove pan from heat, then stir in baby spinach leaves and cookedspaghetti, until wilted and combined. Season with pepper.
• Divide rich beef ragu and red wine spaghetti between bowls.
• Top with Parmesan cheese to serve. Enjoy!
