15-Min Beef Ragu and Fresh Fettuccine

Nutrition per serve

Ingredients

• 300g lean beef mince
• 1pcs beef-style stock cubes
• 400g diced tomatoes
• 10g Italian seasoning
• 10g umami seasoning
• 50g tomato paste
• 50g cheddar
• 300g fresh fettuccine pasta
• 50g baby spinach leaves
• 1pcs olive oil
• 125ml (½ cup) boiling water
• 5ml sugar
• 10ml balsamic vinegar

Method

1. Step 1 — Cook mince and make stock
   Bring a large saucepan of salted water to the boil for the pasta. Heat a drizzle of olive oil in a large deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Cook ragu
   Add the stock, tomatoes, Italian seasoning, half the umami seasoning*, half the tomato paste*, 2 tsp balsamic vinegar and 1 tsp sugar to the mince, stir to combine and bring to the boil. Reduce the heat to medium-high and cook, stirring occasionally, for 6-8 mins until the sauce is reduced.
3. Step 3 — Cook pasta
   Meanwhile, coarsely grate the cheese. When the ragu is almost finished cooking, add the pasta to the pan of boiling water. Cook, stirring to separate the strands, for 3-4 mins until al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta.
4. Step 4 — Get ready to serve
   Add the pasta and spinach to the ragu. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the pasta and looks slightly glossy. Taste, then season with salt and pepper. Divide the pasta among bowls and scatter with the cheese to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
   We value and listen to your feedback. Tell us what you think about this recipe by rating it in the app or on the website.

Allergens

Sulphites, Milk, Egg, Gluten, Wheat