avec parmesan
Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Bœuf haché • Spaghettis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Carottes • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Échalote • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Bœuf haché
250 g
Spaghettis
170 g
Carotte
1 unit(s)
Échalote
1 unit(s)
Persil
7 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Crème
56 mL
Concentré de bouillon de bœuf
1 unit(s)
Sel d’ail
4 g
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
4 g
Poivre*
0.06 tsp
Huile*
0.5 tbsp
Sel*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat.
- Meanwhile, to the pan with beef and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water (use same for 4 servings) and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti and rosé beef ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
940
kcal
Calories
42
g
Fat
20
g
Saturated Fat
99
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
44
g
Protein
135
mg
Cholesterol
1590
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
250
mg
Calcium
7
mg
Iron
