Cheesy Beef Ragu

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs zucchini
• 300g lean beef mince
• 10g Italian seasoning
• 200g penne pasta
• 1pcs beef-style stock cubes
• 50g tomato paste
• 50g parmesan
• 400g diced tomatoes
• 50g baby spinach leaves
• 10ml olive oil
• 5ml dijon mustard
• 180ml (¾ cup) boiling water
• 5ml balsamic vinegar
• 3ml sugar

Method

1. Step 1 — Start prep
   Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop the garlic. Thinly slice the zucchini lengthwise, stack the slices, then cut crosswise into matchsticks.
2. Step 2 — Brown beef mince
   Heat 2 tsp olive oil in a large deep frypan over high heat. Add the onion, season with a pinch of salt and cook, stirring occasionally, for 3-5 mins until softened. Add the beef mince, Italian seasoning and garlic and cook, breaking up the lumps with a spoon, for 3-4 mins until browned and fragrant.
3. Step 3 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 8 mins or until almost al dente. Drain.
4. Step 4 — Finish prep
   While the pasta is cooking, crumble 1 stock cube* into a heatproof jug, add half the tomato paste*, 1 tsp dijon mustard and 180ml (¾ cup) boiling water and stir to dissolve. Finely grate the parmesan.
5. Step 5 — Cook sauce
   Add the tomatoes, tomato stock, 1 tsp balsamic vinegar and ½ tsp sugar to the mince mixture and bring to the boil. Reduce the heat to medium and cook, covered, for 10 mins or until the liquid is reduced by half. Add the pasta and cook, stirring occasionally, for a further 2-3 mins until al dente. Taste, then season with salt and pepper.
6. Step 6 — Cook greens and serve
   Add the zucchini and spinach to the mince and pasta mixture and cook, stirring occasionally, for 1 min or until the zucchini is softened. Divide the pasta among bowls and scatter over the parmesan to serve.

Allergens

Sulphites, Gluten, Wheat, Milk