Spiced Beef Linguine
with balsamic salad
This is a simple, super speedy and spicy pasta dish that's perfect to whip up for those days when you just need something that's flavourful, filling, and ready in a flash.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Beef Mince
2 unit(s)
Garlic
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
50 grams
Grated Cheese
(Contains Milk)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
Not included in your delivery
¼ tsp
Sugar
1 tbsp
Oil
to taste
Oil
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the pasta.
- When boiling, add the pasta to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a pan over medium-high heat (without oil).
- Peel and grate the garlic (or use a garlic press).
- Once the pan is hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Add the garlic (with a drizzle of oil if necessary) and cook, stirring, until fragrant, 1 min.
- When the garlic is fragrant, add the stock, chopped tomatoes, chilli flakes (use less if you don't like spice), ¼ tsp sugar (per 2P) and 100ml water (per 2P) to the pan.
- Bring to the boil then reduce to a simmer.
- Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.
TIP: Add a splash of water to the sauce if it becomes too dry.
- Meanwhile, in a salad bowl, combine the balsamic vinegar, 1 tbsp oil (per 2P) and a pinch of sugar.
- Mix well to combine.
- Just before serving, toss the salad leaves through the dressing.
- When everything is ready, add the drained linguine to the sauce in the pan.
- Toss until coated in the sauce and warmed through, 1 min.
- Season to taste with salt and pepper.
- Share the beef linguine between your bowls.
- Top with a sprinkling of cheese.
- Serve the balsamic salad alongside.
