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Spaghetti and Rose Beef Ragu
with Cream
Cream is the secret ingredient in this speedy beef ragu. Traditionally, this sauce is slow-cooked with milk for hours and hours. Instead, we've added a hearty splash of cream for take a delicious short cut!
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)
170 g
Carrot
50 g
Shallot
7 g
Basil
370 mL
Crushed Tomatoes
56 mL
Cream
(Contains Milk)
1 unit
Beef Broth Concentrate
1 tsp
Garlic Salt
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then coarsely grate carrot. \ufeffPick basil leaves from stems. Keep leaves and stems separate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add carrots and shallots. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain spaghetti.
Meanwhile, add crushed tomatoes, broth concentrate, basil stems, garlic salt and 1/4 tsp chili flakes to the pan with beef and veggies. (NOTE: Reference heat guide.) Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add cream, then return to a simmer. Season with salt and pepper, to taste. Remove and discard basil stems.
Roughly tear basil leaves.Remove the pan from heat, then add spaghetti, half the basil leaves, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp butter (dbl both for 4 ppl). Toss to combine until butter melts and spaghetti is coated, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide spaghetti and rose beef ragu between plates. Top with remaining Parmesan and remaining basil leaves. Sprinkle remaining chili flakes over top, if desired.
