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Greek Style Beef and Olive Ragu
Greek Style Beef and Olive Ragu

Greek Style Beef and Olive Ragu

with Spaghetti, Greek Style Cheese and Tenderstem®

A quicker version of a rich Greek beef ragù, this easy pasta dish only needs two pans - one for the sauce, one for the pasta. Greek olives impart an authentic flavour whilst the tomatoey sauce makes the beef something special.

Tags:
Family Friendly
High Protein
Allergens:
Sulphites
Barley
Cereals containing gluten
Wheat
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

80 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove

60 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

30 grams

Olives

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

1.5 tsp

Sugar

250 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat29.5 g
of which saturates15.5 g
Carbohydrate88.4 g
of which sugars15.4 g
Dietary Fibre6.8 g
Protein45.9 g
Salt3.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Garlic Press
Baking Tray
Lid
Colander
Large Saucepan

Instructions

Get Started
1

Heat a drizzle of oil in a large, wide-bottomed pan on medium-high heat. 

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Flavour Time
2

Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press)

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir through the mixed herbs, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Simmer the Ragu
3

Bring the ragu to the boil, cover the pan with a lid, then lower to a simmer.

Cook until thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, add to the pan of pasta in step 4 for the last 4-5 mins, until tender.

Cook the Pasta
4

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

All Together Now
5

When everything's ready, stir the butter (see pantry for amount), olives and cooked pasta through the ragu.

Add a splash of water if you need to loosen the sauce.

Serve Up
6

Share the ragu and pasta between your serving bowls.

Crumble over the Greek style salad cheese, top with a handful of rocket and a drizzle of oil over the leaves to finish.

Serve the broccoli alongside.

Enjoy! 

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