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Tomato-Garlic Ragu

Tomato-Garlic Ragu

with Spaghetti and Parmesan

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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:Family Friendly
Allergens:Cereals containing glutenSoyaMilk

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Courgette

1 unit(s)

Yellow Pepper

4 bunch(es)

Thyme

2 unit(s)

Onion

500 grams

Minced Beef

2 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

1.5 tbsp

Dried Italian Herbs

2 tin(s)

Chopped Tomatoes

400 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

40 grams

Parmesan Cheese

(ContainsMilk)

4 unit(s)

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2828 kJ
Energy (kcal)676 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate91 g
of which sugars18.0 g
Protein51 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cut the top and bottom off the courgette, halve lengthways then 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.

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.

4

Once the beef has browned add the soy sauce, thyme leaves 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 thickened, 15 mins.

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.

6

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