Beef and porcini ragu

Name: Beef and porcini ragu
Cook time: 25 min
Yield: 2

with portobello mushrooms and carrot spaghetti

Ready in around 25 mins

RECIPE FACT:

The porcini mushroom is also known as king bolete or cèpe and grows near hardwood trees such as pine.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO PREPARE THE VEGETABLES:

Slice the portobello mushrooms finely. Peel and finely slice the red onion. Remove the Italian parsley leaves from their stalks, roughly chop and set aside until serving.
2. TO COOK THE SPAGHETTI:

Once the water is boiling, add the wholemeal spaghetti and cook for 8-9 mins. Add the carrot spaghetti and blanch for 30-60 secs. Drain well into a colander.
3. TO COOK THE BEEF AND PORCINI RAGU:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the onions and cook for 4-5 mins stirring occasionally to create a char. Add the premium beef mince to the pan, breaking up the clumps with a wooden spoon, season with salt and cook for 4-5 mins to brown the mince. Add the mushrooms and cook for 2-3 mins. Pour in the porcini ragu and cook for a further 2-3 mins. Add the spaghetti, season with salt and pepper and gently toss to combine.
TO SERVE:

Divide beef and porcini ragu, mushrooms and spaghetti into bowls. Sprinkle over shaved Parmesan and parsley. Serve with a grind of freshly cracked pepper.