Rich Spiced Double Beef Arrabbiata
with sprinkled cheeseCalories
:
846 kcalProtein
:
75.9g proteinTotal
:
25 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Optional Spice
Quick
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 unit(s)
Garlic
1 sachet(s)
Beef Stock
50 grams
Grated Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
500 grams
21-day Aged Irish Beef Strips
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 unit(s)
Onion
180 grams
Sliced Mushrooms
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kJ)3539 kJ
Energy (kcal)846 kcal
Fat18.7 g
of which saturates9 g
Carbohydrate87.5 g
of which sugars16.8 g
Dietary Fiber6.5 g
Protein75.9 g
Salt3.1 g
Potassium106.3 mg
Calcium16.8 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- 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, 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.
- Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef, shifting as it colours, until cooked through, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Season with salt and pepper. Once browned, remove from the pan and set aside.
3
- Halve, peel and chop the onion into small pieces.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the mushrooms, shifting, 3-4 mins. Add the onion and cook, 2-3 mins more.
- Add stock, passata, garlic, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Bring to a boil then reduce to a simmer. Cook, stirring, until thickened, 6-7 mins.
4
- Season the sauce to taste with salt, pepper and sugar. Stir through a knob of butter and the red wine jus. Add a splash of water if you feel the sauce is too thick.
- Once the sauce is your desired consistency, add the pasta and beef and stir until well coated and warmed through, 30 secs.
- Divide the beef arrabbiata between bowls.
- Finish with a sprinkling of cheese.
