Rustic Beef Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1bunch parsley
• 1clove garlic
• 250g spaghetti
• 10g mint and garlic seasoning
• 50g tomato paste
• 300g lean beef mince
• 400g diced tomatoes
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Reserve a few whole leaves, then finely chop the parsley, including the stems. Crush or finely chop the garlic.
2. Step 2 — Cook spaghetti
   Cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente. Drain.
3. Step 3 — Start ragu
   Meanwhile, heat 1 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and garlic, stirring, for 1-2 mins until starting to soften. Add the mint and garlic seasoning and half the tomato paste* and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer ragu
   Add the beef mince to the onion mixture and cook, breaking up the lumps with a spoon, for 3 mins or until browned. Stir in the tomatoes (see Did you know?). Bring to the boil, then reduce the heat to medium and cook for 8-10 mins until the sauce is slightly reduced.
5. Step 5 — Serve up
   Stir the chopped parsley into the ragu. Add the spaghetti and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the beef spaghetti among bowls, scatter over the reserved parsley leaves and enjoy!
6. Step 6 — Did you know?
   Adding milk to a ragu makes a richer sauce and tenderises the meat at the same time. Add 60ml (¼ cup) when adding the tomatoes, if desired.

Allergens

Gluten, Wheat, Sojabohnen, Sulfit