Cheesy Beef Mince Ragu Stew
with Mushrooms and Rice
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 war 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.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Ragu
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the beef mince and mushrooms. Fry until the mince and mushrooms have browned, 5-6 mins. Use a spoon to break up the beef as it cooks.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs along with the sugar, tomato ketchup and water for the sauce (see pantry for all three amounts).
Bring to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened 6-7 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the stew has finished simmering, stir in the butter (see pantry for amount) until melted.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up your rice with a fork and share between your serving bowls.
Spoon your stew over the top and then sprinkle over the grated hard Italian cheese.
Enjoy!
