with Parmesan Cheese
Comfort food, but make it quick! This bolognese brings rich, slow-cooked flavour in a fraction of the time. Perfectly al dente spaghetti gets tossed with a hearty beef and tomato ragu and topped with a generous sprinkle of Parmesan cheese. It’s a cosy, satisfying classic, made easy!
Allergens
Tags
Soffritto Mix
1 packet
Beef mince
250 g
Tomato sugo
1 packet
Spaghetti
1 packet
Classic Roast Seasoning
1 sachet
Grated Parmesan Cheese
1 packet
Olive oil
1 drizzle
Butter
20 g
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.
• Meanwhile, heat a large frying pan over high heat. • Cook beef mince (no need for oil) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium then add Aussie spice blend and cook until fragrant, 1 minute. • Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.
• Divide quick rustic beef spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy! • If you've added a fancify add-on bundle, roughly chop roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish.
884
kcal
Calories
3700
kJ
Energy (kJ)
39.2
g
Fat
19.2
g
of which saturates
77.2
g
Carbohydrate
12.7
g
of which sugars
5.8
g
Dietary Fibre
50.9
g
Protein
50.8
mg
Cholesterol
1240
mg
Sodium
