Double Red Wine Beef Ragu Spaghetti & Parmesan
with Tomato & Rocket Salad
- Wheat
- Gluten
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Wheat
- Gluten
- Sesame
- Fish
- Milk
Ingredients
2
Garlic
1
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
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!
