Hearty Beef and Pork Ragu
with Linguine and Mushrooms
Mushrooms and two types of meat take this seemingly simple tomato sauce to umami town! Not only is it packed with flavour and veggies, this dinner conveniently comes together in just one pot and one pan!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ground Beef and Pork Mix
Tomato Sauce Base
Parmesan Cheese, shredded
Beef Broth Concentrate
Not included in your delivery
Before starting, 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. Wash and dry all produce. Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.
Meanwhile, roughly chop mushrooms into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.** Carefully drain and discard excess fat. Season meat with salt and pepper.
Add mushrooms and mirepoix to pan with meat. Cook, stirring occasionally, until tender, 4-6 min. Season with salt and pepper. Add tomato sauce base, garlic puree and half the Italian Seasoning (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Reduce heat to medium. Add crushed tomatoes, broth concentrate and 1/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 4-5 min. Season with salt and pepper.
Add ragu and 1 tbsp butter (dbl for 4 ppl) to the pot with linguine, then toss to combine. Season with salt and pepper, to taste.
Divide beef and pork ragu between plates. Sprinkle Parmesan over top.