Spaghetti with Herby Italian Beef Ragu
plus Parmesan & Garlic Bread
Super-simple but deeply flavorful, this Sunday supper-inspired family style meal is on the table in just 20 minutes! Thanks to a combination of our vivacious Italian herb paste and good ol’ tomato paste (no kitchen is complete without it!), this meaty ragu is as deliciously balanced as it is speedy to make. While the spaghetti cooks and the sauce is bubbling, you’ll pop garlic-buttered ciabatta in the oven for a crusty crowd-pleasing side in no time flat. Finish with a generous sprinkle of Parm for guaranteed smiles all around the table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Ground Beef
1 unit
Tomato Paste
1 tablespoon
Italian Herb Paste
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and bring to room temperature. (TIP: To soften butter quickly, microwave for 15-30 seconds.) Wash and dry produce. • Dice tomato into ½-inch pieces.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in diced tomato, tomato paste, and ½ cup reserved pasta cooking water (¾ cup for 4 servings). Cook, stirring occasionally, until sauce is slightly thickened, 2-4 minutes. (TIP: If pasta isn’t finished cooking, ladle pasta water straight from pot.) Remove from heat. • Stir in Italian herb paste and half the Parmesan.
• While sauce cooks, halve and toast ciabatta. • Stir garlic powder into bowl with softened butter. Lightly season with salt. • Spread garlic butter onto cut sides of toasted ciabatta. Cut each piece of garlic bread into four triangles.
• Stir drained spaghetti into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce. • Taste and season with salt and pepper if desired.
• Divide pasta between bowls. Sprinkle with remaining Parmesan and serve with garlic bread on the side.
Beef is fully cooked when internal temperature reaches 165°.
