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.
Allergens:
Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
250 g
Ground Beef
170 g
Spaghetti
(Contains Wheat)
113 g
Mushrooms
28 g
Baby Spinach
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
½ tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Calories800 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber10 g
Protein45 g
Cholesterol85 mg
Sodium730 mg
Trans Fat0.5 g
Potassium1550 mg
Calcium250 mg
Iron7.5 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.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Colander
•Baking Sheet
•Aluminum Foil
Cooking Steps
1
- 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.
2
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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 half the Italian Seasoning (use all for 4 ppl), salt and pepper. Cook, stirring often, until fragrant, 1 min.
3
- Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
4
- 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.
5
- Meanwhile, add tomatoes and 1/2 tbsp (1 tbsp) oil 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.
6
- 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.
