Spice Alley Beef Pasta

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 5g Chinese barbecue seasoning
• 250g spaghetti
• 300g lean beef mince
• 400g diced tomatoes
• 5ml soy sauce
• 5ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the carrot. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop 2 garlic cloves. To make the stock, put the Chinese barbecue seasoning, 1 tsp soy sauce and 125ml (½ cup) water in a jug and stir to combine.
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 — Brown beef mince
   Meanwhile, heat 1 tsp vegetable oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the carrot, garlic and white part of the spring onion and cook, stirring, for 2 mins or until the carrot is starting to soften.
4. Step 4 — Simmer sauce
   Add the stock and tomatoes to the beef mixture and bring to a simmer. Reduce the heat to medium and cook for 8-10 mins until the sauce is slightly reduced. Add the spaghetti and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the beef pasta among bowls, scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it spicy
   Like it hot? Kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Sojabohnen, Gluten, Sulfit, Wheat