Super Quick Spaghetti Beef Ragu
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Super Quick Spaghetti Beef Ragu

Super Quick Spaghetti Beef Ragu

with Mushrooms and Cheese

Tags:
Super Quick
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Celery
Milk
Egg

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

British Beef Mince

180 grams

Spaghetti

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

80 grams

Sliced Mushrooms

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

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Nutritional information

Energy (kJ)3137 kJ
Energy (kcal)750 kcal
Fat25.6 g
of which saturates10.7 g
Carbohydrate84.4 g
of which sugars15.2 g
Protein45.7 g
Salt2.37 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and mushrooms and fry until both are browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. 

2

a) Meanwhile, add the spaghetti to your pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

3

a) Once the beef is browned, drain and discard any excess fat then stir in the mixed herbs.

b) Stir in the Worcester sauce and simmer until evaporated, 30 secs. Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 4-5 mins.

4

a) When the pasta is cooked, drain in a colander, then add to the sauce. Stir through three quarters of the cheese until combined. Add a splash of water to loosen the sauce if needed.

b) Season your spaghetti ragu to taste with salt and pepper, then serve in bowls. Sprinkle with the remaining cheese to finish.

Enjoy!