Beef Ragu
with Spaghetti and Balsamic Mustard Dressed Salad
Traditionally, us Brits love the addition of a bit of Worcester sauce in our hotpots, pasta sauces and so on. Here at the Fresh Farm we’re very taken with the idea of using soy sauce in a similar way. The savoury saltiness is a subtle but genius addition to this quick ragu. Can anyone guess your secret ingredient?
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
2 unit(s)
Courgette
1 unit(s)
Yellow Pepper
500 grams
Beef Mince
1.5 tbsp
Soy Sauce
(ContainsCereals containing gluten, Soya)1 tbsp
Dried Oregano
2 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
400 grams
Wheat Spaghetti
(ContainsCereals containing gluten)1 punnet(s)
Cherry Plum Tomatoes
1 unit(s)
Cucumber
1 tbsp
Punchy Balsamic Mustard
(ContainsMustard)1 bag(s)
Lambs Lettuce and Bulls Blood Mix
40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
3 tbsp
Olive Oil
Remove the top and bottom from the courgette, quarter lengthways then chop into 1cm cubes. Halve, then remove the core from the yellow pepper and chop into 1cm cubes as well. Put a large saucepan of water with a pinch of salt on to boil for the pasta.
Heat a splash of oil in a frying pan on medium-high heat and add the beef mince. Cook until browned, 5 mins. Use a wooden spoon to break it up as it cooks. Once the beef has browned add the soy sauce and dried oregano. Cook for 1 minute more, then add the finely chopped tomatoes. Bring to the boil.
Add the courgette and pepper, then lower the heat until the ragu is gently bubbling away. Cook, stirring occasionally until nice and thick and the veggies are soft, 15 mins. Taste and season with salt and black pepper if necessary.
Meanwhile, add the spaghetti to the pan of boiling water and cook until 'al dente', about 10 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.
While the ragu and pasta simmer away, halve the cherry plum tomatoes and pop into a bowl. Remove the ends from the cucumber and chop into 2cm chunks. Add to the tomatoes in the bowl. Use half as salad for the kids! Mix the mustard with the olive oil (amount specified in the ingredient list) and season with a pinch of salt. Use this to dress the baby leaves and remaining tomatoes and cucumber for the adults, just before serving.
Drain the pasta in a colander and toss into the ragu before serving with plenty of hard Italian cheese. TIP: Serve the beef ragu on top of the pasta if that’s how it's preferred! Pop the salad alongside and buon appetito!