Creamy Beef Spaghetti
with Balsamic Salad & Parsley
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Leek
1
Tomato
250 g
Beef Mince
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Tomato Paste
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
Not included in your delivery
¼ tsp
salt
Nutrition Values
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people/1 cup for 4 people). Drain and return to the saucepan. • Meanwhile, finely chop garlic. Thinly slice onion and radish.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Add leek and cook until softened, 3-4 minutes. Add garlic and tomato paste and cook until fragrant, 1-2 minutes. • Add longlife cream (see ingredients), Nan's special seasoning and the salt. Simmer until slightly thickened, 1-2 minutes. • Return beef and spaghetti to the pan and stir to coat. Season to taste. TIP: If the sauce looks too thick, add the reserved pasta water to loosen.
• In a medium bowl, combine the honey and a drizzle of vinegar and olive oil with a pinch of salt and pepper. Add radish and mixed salad leaves, then toss to combine. • Divide creamy beef and leek spaghetti between bowls. Top with grated Parmesan cheese. Tear over parsley. Serve with balsamic salad. Enjoy!
