Braised Beef Ragu Linguine

Braised Beef Ragu Linguine

with Balsamic Spinach Salad

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Sumptuous and savoury flavours mingle in this hearty family favourite. The best part? We've done all the slow cooking for you so tonight's dinner will come together with ease!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Shredded Beef


170 g



170 g


1 tbsp

Garlic Puree

56 g

Onion, chopped

113 g

Baby Spinach

370 mL

Crushed Tomatoes

2 tbsp

Balsamic Glaze


¼ cup

Parmesan Cheese, shredded


1 tbsp

Italian Seasoning

Not included in your delivery

2 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4351 kJ
Calories1040 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate105 g
Sugar25 g
Dietary Fiber10 g
Protein58 g
Cholesterol125 mg
Sodium1130 mg
Utensilsarrow down iconarrow down icon
Box Grater
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce.

Peel, then coarsely grate carrot.


Add linguine to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.


While linguine cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions and half the carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, 3-4 min. Add garlic puree and Italian Seasoning. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium, then add crushed tomatoes and half the balsamic glaze. Cook, stirring occasionally, until sauce is slightly thickened, 6-8 min.


While sauce cooks, whisk together remaining balsamic glaze and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add remaining carrots and half the spinach. Season with salt and pepper, then toss to combine.


Add shredded beef to sauce and cook, breaking up beef with a spoon, until heated through, 3-4 min.** Add beef mixture, remaining spinach, half the Parmesan and 1/2 cup of the reserved pasta water (dbl for 4 ppl) to the large pot with linguine. Toss to combine, then season with salt and pepper. (NOTE: Adjust sauce consistency with remaining reserved pasta water, if desired.)


Divide linguine and sauce between plates. Serve salad on the side. Sprinkle remaining Parmesan over top.