Beef Ragu with Spaghetti
and Honey Mustard Dressed Salad
- Wheat
- Cereals containing gluten
- Soya
- Milk
- Egg
- May contain traces of allergens
- Celery
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?
Ingredients
240 grams
British Beef Mince
½ pot(s)
Spiced Honey Mustard
12.5 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
200 grams
Spaghetti
100 grams
Cherry Plum Tomatoes
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
½ unit(s)
Yellow Pepper
½ pot(s)
Dried Oregano
25 grams
Baby Leaf Mix
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
½ unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
Not included in your delivery
tbsp
Olive Oil
Nutritional information
Instructions
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 so 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 cook, halve the cherry tomatoes and pop in a bowl. Remove the ends from the cucumber, chop into 2cm chunks. Add to the tomatoes. Mix the mustard with the olive oil (see ingredients list for amount) and season with a pinch of salt. Put the baby leaves and half the tomato and cucumber in a bowl (this is the adults salad), leave the remaining tomato and cucumber in the other bowl for the kids.
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! Dress the adults salad with the dressing and pop both salads alongside, buon appetito!
