Braised Beef Ragu Linguine
with Balsamic Spinach Salad
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.
Ingredients
300 g
Shredded Beef
(Contains Soy)
170 g
Linguine
(Contains Wheat)
170 g
Carrot
1 tbsp
Garlic Puree
56 g
Onion, chopped
113 g
Baby Spinach
370 mL
Crushed Tomatoes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
Not included in your delivery
2 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
