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Spaghetti and Rose Beef Ragu
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Spaghetti and Rose Beef Ragu

Spaghetti and Rose Beef Ragu

with Cream

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!

Easy Clean-up
Optional Spice

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

Preparation Time30 minutes


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

170 g


50 g


7 g


370 mL

Crushed Tomatoes

56 mL


(Contains Milk)

1 unit

Beef Broth Concentrate

1 tsp

Garlic Salt

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories930 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber10 g
Protein46 g
Cholesterol130 mg
Sodium1170 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.


Large Pot
Box Grater
Measuring Cups
Measuring Spoons
Large Non-Stick Pan



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.

Cook beef and veggies

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.

Cook spaghetti

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.

Make ragu

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.

Finish spaghetti and rose beef ragu

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.)

Finish and serve

Divide spaghetti and rose beef ragu between plates. Top with remaining Parmesan and remaining basil leaves. Sprinkle remaining chili flakes over top, if desired.