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Italian Recipes

Shortcut Plant-Based Mince & Red Wine Ragu

Shortcut Plant-Based Mince & Red Wine Ragu

Shortcut Plant-Based Mince & Red Wine Ragu

with Spaghetti & Parmesan Cheese

Get up to $200 off!

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.

Tags:

Veggie

Allergens:

Soy

The quantities provided above are averages only.

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

200 g

Plant-Based Mince

1 packet

Red Wine Jus

1 packet

Soffritto Mix

1 packet

Spaghetti

1 sachet

Thyme

1 packet

Tomato Sugo

Not included in your delivery

¼ tsp

salt

1 drizzle

olive oil

Nutritional Values

Calories689 kcal

Energy (kJ)2880 kJ

Fat20.4 g

of which saturates8.1 g

Carbohydrate84 g

of which sugars14.7 g

Dietary Fibre15.1 g

Protein35.8 g

Sodium1890 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Cook the spaghetti

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.

Make the ragu

2

• Meanwhile, pick thyme leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.

Bring it all together

3

• Remove pan from heat and stir in baby spinach leaves and cooked spaghetti, until wilted and combined. Season with pepper.

Finish & serve

4

• Divide cheat's plant-based mince ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!

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