Spaghetti and Rose Beef Ragu
Cream is the secret ingredient in this speedy beef ragu. Traditionally, this sauce is slow-cooked with milk for hours and hours. Instead, we've added a hearty splash of cream for take a delicious short cut!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Parmesan Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then coarsely grate carrot. \ufeffPick basil leaves from stems. Keep leaves and stems separate.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add carrots and shallots. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain spaghetti.
Meanwhile, add crushed tomatoes, broth concentrate, basil stems, garlic salt and 1/4 tsp chili flakes to the pan with beef and veggies. (NOTE: Reference heat guide.) Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add cream, then return to a simmer. Season with salt and pepper, to taste. Remove and discard basil stems.
Roughly tear basil leaves.Remove the pan from heat, then add spaghetti, half the basil leaves, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp butter (dbl both for 4 ppl). Toss to combine until butter melts and spaghetti is coated, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide spaghetti and rose beef ragu between plates. Top with remaining Parmesan and remaining basil leaves. Sprinkle remaining chili flakes over top, if desired.