Hearty Beef Ragu Fettuccine
with Spinach & Parmesan Cheese
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Nothing says winter comfort like twirling your fork into a rich, slow-simmered beef mince ragu. We’ve done the heavy lifting to deliver melt-in-your-mouth beef coated in a glossy, deeply savoury sauce that clings perfectly to every single ribbon of pasta. Finished with a generous snowfall of sharp Parmesan, it’s the ultimate edible blanket for a chilly night.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
250 g
Lean Beef Mince
1 sachet
Tomato & Herb Seasoning
1 packet
Worcestershire Sauce
(May be present: Soy)
1
Brown Onion
1 packet
Diced Tomatoes with Garlic & Onion
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt and place over high heat. • Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, finely chop brown onion and garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion until tender, 2-3 minutes. Add garlic and tomato & herb seasoning, stirring until fragrant, 1 minute. Add lean beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Stir in diced tomatoes, the brown sugar, butter and reserved pasta water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves and cooked fettuccine, until combined. Season to taste.
• Divide lean beef ragu and fettuccine between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
