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Braised Beef Ragu Linguine
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Braised Beef Ragu Linguine

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!

Allergens:
Soy
Wheat
Sulphites
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)4351 kJ
Calories1040 kcal
Fat43 g
Saturated Fat14 g
Carbohydrate105 g
Sugar25 g
Dietary Fiber10 g
Protein58 g
Cholesterol125 mg
Sodium1130 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.

Utensils

Box Grater
Peeler
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

PREP
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.

COOK LINGUINE
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.

START SAUCE
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.

MAKE SALAD
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.

ASSEMBLE
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.)

FINISH & SERVE
6

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