Rich Double Beef Ragu & Red Wine Presto Pasta
with Parmesan Cheese & Baby Spinach- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
- Gluten
- Wheat
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.
Ingredients
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, May contain traces of allergens, Eggs, Soy, Wheat;)
1 sachet
Thyme
1 packet
Tomato Sugo
(Contains: May contain traces of allergens, Gluten, Wheat;)
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!
