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Braised Beef Ragu Linguine

Braised Beef Ragu Linguine

with Balsamic Spinach Salad

20-MIN MEAL
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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!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Shredded Beef

(ContainsSoy/Soja)

170 g

Linguine

(ContainsWheat/Blé)

170 g

Carrot

1 tbsp

Garlic Puree

56 g

Onion, chopped

113 g

Baby Spinach

370 mL

Crushed Tomatoes

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Oil*

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Peeler
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.)

6

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