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Tomato-Garlic Beef Ragu
Tomato-Garlic Beef Ragu

Tomato-Garlic Beef Ragu

with Spaghetti and Parmesan

Recipe Development Team
Recipe Development TeamPublished on July 31, 2017

Traditionally, us Brits love the addition of a bit of Worcestershire sauce in our hotpots, pasta sauces and so on. Here at the Fresh Farm, we’re very taken with the idea of using soy sauce in a similar way. The savoury saltiness is a subtle but genius addition to this quick ragu. Can anyone guess your secret ingredient?

Tags:
Pasta
Allergens:
Cereals containing gluten
Soya
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
DifficultyMedium

Ingredients

serving amount

1

Courgette

(May contain traces of: Celery)

½

Yellow Pepper

2

Garlic Clove

½

Thyme

1

Onion

250

British Beef Mince

1

Soy Sauce

(Contains: Cereals containing gluten, Soya)

¾

Italian Style Herbs

1

Chopped Tomatoes

200

Wheat Spaghetti

(Contains: Cereals containing gluten)

20

Parmesan Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat11 g
of which saturates5 g
Carbohydrate92 g
of which sugars19 g
Protein51 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Grater
Grill Pan
Slotted Spoon
Medium Saucepan
Bowl
Strainer

Cooking Instructions and Tips

Prep the veggies
1

Remove the top and bottom from the courgette. Halve lengthways and chop into 1cm cubes. Halve, then remove the core from the yellow pepper and chop into 1cm cubes as well.

2

Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Halve, peel and chop the onion into roughly ½cm pieces.

Start the ragu
3

Put a splash of oil in a frying pan on medium heat and add the courgette, pepper, garlic and onion. Season with a pinch of salt and a good grind of black pepper. Cook until everything softens, 5 mins. Add the beef mince. Cook until browned, 5 mins. Use a wooden spoon to break it up as it cooks.

Simmer the ragu
4

Once the beef has browned add the thyme leaves, soy sauce and Italian herbs. Cook for 1 minute more. Add the diced tomatoes, season with another pinch of salt and a few more grinds of black pepper. TIP: Add a glug of red wine to the ragu if you have some, it will add a great depth of flavour! Leave to simmer on medium-low heat until the sauce thickens, 15 mins.

Cook the spaghetti
5

Meanwhile, bring a large saucepan of water to the boil with a pinch of salt. Add the spaghetti to the boiling water and cook until 'al dente', about 10 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Finish and serve
6

Drain the pasta in a colander and toss it in the ragu before serving in bowls and grating over plenty of parmesan cheese. Buon appetito!

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