Beef ragu with veggies & cheese
Appliance/Function:
Ingredients
- 1 Brown onion
- 2 cloves Garlic
- 1 Courgette zucchini
- 250 mls Beef stock
- 50 grams Tomato paste
- 1 tsp Dijon mustard
- 50 grams Cheese grated
- 2 tsp Olive oil
- 450 grams Beef mince premium
- 200 grams Pasta penne, fusilli, spiral etc
- 400 grams Diced tomatoes
- 1 tsp Balsamic vinegar
- 1 tsp Honey
- 50 grams Baby spinach
Instructions
PREP INGREDIENTS
- Bring a medium pot of salted water to the boil for the pasta. Peel and finely chop the onion. Peel and mince the garlic. Thinly slice the courgette lengthwise, stack the slices, then cut crosswise into matchsticks. Finely grate the cheese.
COOK MINCE
- Heat the oil in a large deep frypan over high heat. Add the onion, season with a pinch of salt and cook, stirring occasionally, for 3-5 mins until softened. Add the beef mince and garlic and cook, breaking up the lumps with a spoon, for 3-4 mins, until browned.
COOK PASTA
- Meanwhile, cook the pasta in the pot of boiling water and cook according to packet directions or until almost al dente. Drain.
COOK SAUCE
- Add the tomatoes, stock, tomato paste, mustard, balsamic vinegar and honey to the beef mixture and bring to a boil. Reduce the heat to medium and cook, covered, for 10 mins or until the liquid is reduced by half. Then add the pasta and cook, stirring occasionally, for a further 2-3 mins, until al dente. Taste, then season with salt and pepper.
COOK VEGGIES
- Then add the courgette and spinach to the beef and pasta mixture and cook, stirring occasionally, for 1 min or until the courgette is softened.
TO SERVE
- Divide the beef ragu with veggies between plates and sprinkle over the cheese.
Nutrition
Calories: 475kcal | Carbohydrates: 52g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 423mg | Potassium: 1190mg | Fiber: 4g | Sugar: 10g | Calcium: 180mg | Iron: 6mg