Beef & Pork Ragù with Spinach Spaghetti

Beef & Pork Ragù with Spinach Spaghetti

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, March 29, 2020.
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Ingredients

Ragù

  • 1 capsicum, diced 3cm
  • 2 courgettes, grated
  • 1 pack ragù spices
  • 1 pack beef & pork grind
  • 1 pack red pepper pesto sauce
  • 3/4 cup water

To Serve

  • 1 pack fresh spaghetti pasta
  • 1 pack olives
  • 1 bunch basil, leaves picked
  • 1 pack Parmesan

Steps

  1. Before you start, bring a medium pot of hot salted water to the boil on high heat (using hot tap water, with the lid on).
  2. Prep capsicum & courgettes.
  3. Cook ragù. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook capsicum, ragù spices and beef and pork grind for 6 minutes, breaking up meat with a wooden spoon. Add red pepper pesto sauce, water measure and courgettes and bring to a simmer. Cook for about 5 minutes, until slightly reduced. Season to taste.
  4. Meanwhile, cook spaghetti & prep basil. Separate strands of pasta and cook in pot of boiling water for 2-3 minutes, until tender. Drain and toss with a little olive oil.
  5. Serve spaghetti topped with ragù, olives, basil and Parmesan.

Nutritional Information

Energy 2788 kj
666 kcal
Protein 44.5g
Carbohydrate 63.0g
Fat 25.5g