HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Style Italian Beef Ragu
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Summer-Style Italian Beef Ragu

Summer-Style Italian Beef Ragu

with Cherry Tomatoes and Parmesan

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Angel hair pasta is just how it sounds: heavenly. With a little help from sweet cherry tomatoes and crispy garlic, you'll be a picture of rich indulgence, all while feeling like you're floating on a cloud. Hallelujah!

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove

garlic

1 unit

brown onion

1 unit

zucchini

1 punnet

cherry tomatoes

1 block

Parmesan cheese

(ContainsMilk)

1 bunch

parsley

1 packet

beef mince

1 sachet

tomato paste

1 cube

beef stock

⅘ packet

capellini pasta

1 sachet

rustic herb spice blend

Not included in your delivery

olive oil

¼ tsp

salt

1 cup

water

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat15.4 g
of which saturates6.8 g
Carbohydrate76.1 g
of which sugars6.2 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium442 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Pan
Paper Towel
Plate
Spoon
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Peel and finely slice the garlic. Finely chop the brown onion. Grate the zucchini. Slice the cherry tomatoes in half. Grate the Parmesan cheese. Pick and finely chop the parsley leaves.

2

Add enough olive oil to coat the base of a large frying pan and heat over a high heat. Once hot, add the garlic and cook, stirring occasionally, for 1-2 minutes, or until golden. Set the garlic aside on a plate lined with paper towel and leave the oil in the pan. Tip: The garlic will burn quickly, so keep a close eye on it and remove it from the pan as soon as it's golden!

3

Return the frying pan with the garlic oil to a medium-high heat. Add the brown onion and cook for 3-4 minutes, or until softened. Add the beef mince, rustic herb spice blend, salt (use suggested amount) and a good pinch of pepper. Cook for 5-6 minutes, breaking up the mince with a wooden spoon, until browned.

4

Add the tomato paste and balsamic vinegar to the pan with the mince and stir to combine. Add the water (check ingredients list for the amount), crumble in the beef stock cube and cook, stirring occasionally, for 5-6 minutes, or until the liquid has reduced by half. In the last 1 minute of sauce cooking time, add the zucchini and stir through, cooking until the skin is bright green.

5

While the sauce is cooking, add the angel hair pasta (use suggested amount) to the saucepan of boiling water. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Cook for 4 minutes, or until ‘al dente’. Tip: Stir the pasta occasionally while cooking to ensure it doesn’t stick. Drain and return the pasta to the saucepan. Add a drizzle of olive oil to prevent sticking.

6

Divide the pasta between bowls and spoon over the Italian beef ragu. Add the crispy garlic to the adult’s portions. Top with the cherry tomatoes, Parmesan cheese and parsley leaves.