Tuscan Beef Ragu with Spaghetti

Nutrition per serve

Ingredients

• 1bunch parsley
• 2clov garlic
• 1pcs carrot
• 250g spaghetti
• 300g lean beef mince
• 10g Tuscan seasoning
• 50g tomato paste
• 200g tomato passata
• 10ml olive oil
• 180ml (¾ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop the garlic. Coarsely grate the carrot.
2. Step 2 — Cook spaghetti
   Cook three-quarters of the spaghetti* in the pan of boiling water for 12 mins or until al dente (see Did you know?). Drain.
3. Step 3 — Brown beef mince
   Meanwhile, heat 2 tsp olive 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, parsley stems, garlic, Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer ragu
   Add the passata and 180ml (¾ cup) boiling water to the mince mixture and bring to the boil. Reduce the heat to medium and cook, covered, stirring occasionally, for 5 mins. Remove the lid and cook for a further 3 mins or until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the spaghetti and beef ragu among bowls, scatter over the parsley leaves and enjoy!
6. Step 6 — Did you know?
   Wondering why we only suggest using three-quarters of the spaghetti? All our recipes are approved by our nutritionist who is guided by the Australian Guide to Healthy Eating, ensuring you get a meal that's both nutritious and delicious! This recipe makes the perfect portion of sauce for this amount of spaghetti.

Allergens

Gluten, Wheat, Sulfit