Tomato Garlic Ragu
with Spaghetti
This classic Italian dish has a hint of Far Eastern charm thrown in. Traditionally us Brits love the addition of a bit of Worcestershire sauce in our hotpots, pasta sauces and even ragus, but we’re all about a splash of soy sauce! The saltyness is a subtle but genius addition to our succulent minced beef, aromatic thyme and juicy tomatoes - a perfect combination for a night in! Give it a try in this dish and we’re sure you’ll be using soy sauce in everything soon.
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.
Ingredients
2
Courgette
(May contain Celery)
4
Garlic Clove
5
Thyme
2
Onion
475
British Beef Mince
2
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Chopped Tomatoes
400
Wheat Spaghetti
(Contains Cereals containing gluten)
4
Parmesan Cheese
(Contains Milk)
1
Yellow Pepper
1
Tin Tomatoes
Nutritional information
Utensils
Instructions
Chop the very top and bottom from the courgettes and discard. Slice the courgettes in half lengthways and then slice each half lengthways again into four or five slices. Now chop it widthways into little 1cm cubes. Remove the core from the pepper and chop it into 1cm cubes as well.
Peel and very finely chop the garlic, then strip the thyme leaves from the stalk (and throw away the stalk). Peel and slice the onions in half widthways then dice them up really finely (check out our Youtube page HelloFreshUK to see how!).
Heat 1 tbsp of olive oil in a large non-stick frying pan on medium heat and add the courgette, pepper, garlic and onion. Season with ¼ tsp of salt and a few good grinds of black pepper. Cook for 5 mins until everything softens up then add the beef mince.
Once the beef mince has just browned off add in the soy sauce and the thyme. Cook for another minute.
Add in the tinned cherry tomatoes and the chopped tomatoes, then refill the cans a fifth with water, swill them around to clean the cans and empty this water into your ragu mixture too. Break the cherry tomatoes up with a spoon, season with another 1/4 tsp of salt and a few more grinds of black pepper and leave to simmer on medium-low heat for 15 mins (until the sauce is nice and thick, rather than watery).
Meanwhile bring a large pot of water to a rapid boil with ½ tsp of salt. Add the spaghetti to the rapidly boiling water and cook for around 10 mins until it is ‘al dente’. Tip: ‘Al dente’ just means it is cooked all the way through but has a slight hint of firmness left in the middle.
Drain the pasta and toss it in your ragu before serving with plenty of grated Parmesan. Buon appetito!
