Name: Double Red Wine Beef Ragu Spaghetti & Parmesan with Tomato & Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 Tomato; 500 g Beef Mince; 1 packet Soffritto Mix; 1 packet Spaghetti; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Rocket leaves; 1 packet Red Wine Jus; 1 sachet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese

HelloFresh

Recipes

Italian Recipes

Double Red Wine Beef Ragu Spaghetti & Parmesan

with Tomato & Rocket Salad

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Tomato

500 g

Beef Mince

1 packet

Soffritto Mix

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Rocket leaves

1 packet

Red Wine Jus

(May be present: Eggs, Soy, Almond, Wheat, Gluten, Sesame, Fish, Milk. )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Nutrition Values

Calories1210 kcal

Energy (kJ)5050 kJ

Fat45.7 g

of which saturates21.1 g

Carbohydrate103 g

of which sugars13.9 g

Dietary Fibre9.4 g

Protein83.1 g

Cholesterol102 mg

Sodium1350 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in 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, roughly chop tomato. • In a large frying pan heat a drizzle of olive oil over high heat. Cook soffritto mix, and cook until tender, 4-5 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes.

• Reduce heat to medium, the stir through tomato paste, garlic paste and Aussie spice blend until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove pan from heat, then add cooked spaghetti and toss to coat. Season with salt and pepper. TIP: Add a splash more pasta water to your sauce if it's looking dry!

• In a medium bowl, combine rocket leaves, tomato, a drizzle of balsamic vinegar and olive oil. Season. • Divide red wine beef ragu spaghetti between bowls. Top with grated Parmesan cheese. Serve with tomato and rocket salad. Enjoy!