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Birra Moretti: Spaghetti and Rosé Double 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 to take a delicious shortcut.
Ingredients: Ground beef • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
170 g
Spaghetti
(Contains Wheat May contain Gluten)
1 unit(s)
Carrot
1 unit(s)
Shallot
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, 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 (1 1/2 cups) pasta water, then drain spaghetti.
- Meanwhile, add crushed tomatoes, broth concentrate, 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.
- Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter. 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 rosé beef ragu between plates.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if desired.
If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
