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 here at the Fresh Farm we’re all about a splash of soy sauce! The saltiness is a subtle but genius addition to the 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
Always refer to the product label for the most accurate ingredient and allergen information.
Soy Sauce(ContainsGluten, Soya)
Dried Italian Herbs
Cut the top and bottom off the courgette and discard. Cut your courgette in half lengthways and then again into four or five slices. Now chop it widthways into little 1cm cubes. Remove the core from the yellow pepper and chop into 1cm cubes as well.
Peel and grate the garlic (or use a garlic press if you have one), then strip the thyme leaves from their stalks (discard the stalks). Peel and slice the onion in half lengthways then chop it really finely.
Heat a splash of oil in a large non-stick frying pan on medium heat and add your courgette, pepper, garlic and onion. Season with a pinch of salt and a good grind of black pepper. Cook for 5 mins until everything softens, then add the beef mince. Cook the beef with the veggies for 5 mins or until browned, breaking up the meat with a wooden spoon as it cooks.
Once your beef has browned add the soy sauce, thyme leaves and Italian herbs. Cook for 1 minute more. Add the chopped tomatoes, season with another pinch of salt and a few more grinds of black pepper and leave to simmer on medium-low heat for 15 mins (until your sauce thickens). This is your ragu!
Meanwhile, bring a large pot of water to the boil with a pinch of salt. Add the spaghetti to the boiling water and cook for around 10 mins until it is ‘al dente’. Tip:‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle
Drain your spaghetti and toss it in your ragu before serving with plenty of grated Parmesan. Buon appetito!