with Linguine and Mushrooms
Mushrooms and two types of meat take this seemingly simple tomato sauce to umami town! Not only is it packed with flavour and veggies, this dinner conveniently comes together in just one pot and one pan!
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Linguine
170 g
Mirepoix
113 g
Mushrooms
113 g
Tomato Sauce Base
2 tbsp
Italian Seasoning
1 tbsp
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Beef Broth Concentrate
1 unit(s)
Oil
0.5 tbsp
Unsalted Butter
1 tbsp
Pepper
0.25 tsp
Salt
0.25 tsp
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return linguine to the same pot, off heat.
- Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix.
- Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.**
- Carefully drain and discard excess fat.
- Season with salt and pepper.
- Add mushrooms and mirepoix to the pan with meat.
- Cook, stirring occasionally, until tender, 4-6 min. Season with salt and pepper.
- Add tomato sauce base and half the Italian Seasoning (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.
- Reduce heat to medium.
- Add crushed tomatoes, broth concentrate and 1/3 cup (2/3 cup) water.
- Cook, stirring occasionally, until ragù thickens slightly, 4-5 min. Season with salt and pepper.
- Add ragù and 1 tbsp (2 tbsp) butter to the pot with linguine, then toss to combine.
- Season with salt and pepper, to taste.
- Divide beef-pork ragù with linguine between plates.
- Sprinkle Parmesan over top.
820
kcal
Calories
34
g
Fat
14
g
Saturated Fat
91
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
1080
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
250
mg
Calcium
7
mg
Iron
