Super Sonic Spaghetti, Beef and Mushroom Ragu
with Baby Spinach and Italian Style Cheese
No need to zoom around the kitchen when this rich ragu is ready in just 15 minutes! A quicker version of an Italian classic, this speedy spaghetti is designed for slurping up and savouring.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Mixed Herbs
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
Utensils
Instructions
- Boil a full kettle.
- While it boils, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once the beef has browned, drain the fat. Stir in the mixed herbs and Worcester. Simmer, 30 secs.
- Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar (see pantry). TIP: Put hardened red wine jus paste in hot water for 1 min.
- Bring to the boil, then lower the heat. Simmer, stirring occasionally, 4-5 mins.
- Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
- Once the pasta is cooked, drain and add to the sauce.
- Stir through three quarters of the cheese.
- Add a splash of water to loosen if needed. Taste and season with salt and pepper.
- Serve in bowls with the remaining cheese on top.
Enjoy!
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