Summer-Style Italian Beef Ragu

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!

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.

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.

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.