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Super Quick Spaghetti, Beef and Mushroom Ragu
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Super Quick Spaghetti, Beef and Mushroom Ragu

Super Quick Spaghetti, Beef and Mushroom Ragu

with Baby Spinach and Italian Style Cheese

Super speedy, this Super Quick Spaghetti, Beef and Mushroom Ragu is ready in less than 15 minutes. With a deeply savoury and rich sauce, this bowl of comfort is sure to be a crowd pleaser.

Tags:
Family Friendly
High Protein
Allergens:
Gluten
Schwefeldioxide und Sulfite
Celery
Milk
Egg

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.

Total15 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

180 grams

Spaghetti

1 sachet(s)

Mixed Herbs

15 grams

Worcester Sauce

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

15 grams

Red Wine Jus Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

Not included in your delivery

1 tsp

Sugar

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Nutritional information

Energy (kJ)2972 kJ
Energy (kcal)710 kcal
Fat20.2 g
of which saturates8.7 g
Carbohydrate84.8 g
of which sugars15.2 g
Dietary Fiber5 g
Protein45.2 g
Salt2.3 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • 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.
2
  • Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt on high heat.
  • Boil the spaghetti, 8 mins.
3
  • 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.
4
  • 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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