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Superquick Beef Ragu

Superquick Beef Ragu

with Fusilli
4.0(659)
Recipe Development Team
Recipe Development TeamUpdated on October 23, 2023
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Calories
: 
836 kcal
Protein
: 
48.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240

British Beef Mince

1

Carrot

½

Dried Italian Herbs

120

Sliced Mushrooms

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

28

Red Wine Stock Paste

(Contains: Sulphites)

200

Fusilli

(Contains: Cereals containing gluten)

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Energy (kcal)836 kcal
Energy (kJ)3500 kJ
Fat26.5 g
of which saturates11.6 g
Carbohydrate98.4 g
of which sugars22.3 g
Protein48.8 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Spoon
•Grill Pan
•Medium Saucepan
•Grater
•Colander
•Bowl

Instructions

PDF
Fry the Mince
1

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

Get Prepped
2

a) Meanwhile, trim and coarsely grate the carrot (no need to peel) b) When the beef is browned, stir in the Italian herbs, mushrooms and carrot. c) Cook for another 2 mins.

Cook the Sauce
3

a) Stir in the Worcester sauce and simmer until evaporated. b) Stir in the finely chopped tomatoes and red wine stock paste. c) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.

Cook the Pasta
4

a) Add the fusilli to your pan of boiling water and cook until tender, 12 mins. b) Once cooked, drain in a colander.

Stir in the Spinach
5

a) Stir the spinach through the sauce a handful at a time until wilted. b) Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!

Finish and serve
6

a) Season to taste with salt and pepper then serve the fusilli ragu in bowls sprinkled with the hard Italian cheese and enjoy!

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