Beef and Mushroom Spaghetti
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Beef and Mushroom Spaghetti

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.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

113 g


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


0.13 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber10 g
Protein46 g
Cholesterol89 mg
Sodium950 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.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Aluminum Foil



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.

Cook beef and mushrooms

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.

Cook spaghetti

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.

Make sauce

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.

Broil tomatoes

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.

Finish and serve

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.