Spaghetti and Rosé 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 to take a delicious shortcut.
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Carrot
1 unit(s)
Shallot
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains: Milk)
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Chili Flakes
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.06 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat.
- Meanwhile, to the pan with beef and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti and rosé beef ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
