Beef and Mushroom Spaghetti
with Balsamic-Glazed Tomatoes
This dish is a perfect balance of savoury and sweet! Beef and mushrooms make a rich, umami ragu, while bursting baby tomatoes and balsamic glaze add a bright pop of tangy sweetness!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains Wheat)
113 g
Mushrooms
113 g
Baby Tomatoes
56 g
Baby Spinach
370 mL
Crushed Tomatoes
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, thinly slice mushrooms. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces, then add mushrooms. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat. Season with Italian Seasoning, garlic salt and pepper. Cook, stirring often, until fragrant, 1 min.
Meanwhile, break spaghetti in half, then add to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
Meanwhile, add crushed tomatoes and half the balsamic glaze to the pan with beef and mushrooms. Reduce heat to medium and cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add spinach. Stir until wilted, 1-2 min. Remove the pan from heat.
Meanwhile, add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a foiled-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 5-6 min. Remove the baking sheet from the oven. Drizzle remaining balsamic glaze over tomatoes, then toss to coat.
Add sauce and reserved pasta water to the pot with spaghetti. Season with salt and pepper, then toss to combine. Divide beef and mushroom spaghetti between bowls. Top with tomatoes and any balsamic glaze from the baking sheet. Sprinkle Parmesan over top.
