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Spiced Beef Linguine

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.

Optional Spice
Total Time25 minutes
Cooking Time20 minutes


Serving amount

250 grams

Beef Mince

2 unit(s)


1 sachet(s)

Beef Stock

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

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3369 kJ
Energy (kcal)805 kcal
Fat30.5 g
of which saturates14.9 g
Carbohydrate80.7 g
of which sugars14.1 g
Dietary Fiber2.7 g
Protein47.7 g
Cholesterol0 mg
Salt3.35 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.




Cook the Pasta
  • 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.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Mince
  • Meanwhile, place a pan over medium-high heat with a drizzle of 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 and cook, stirring, until fragrant, 1 min.
Simmer the Sauce
  • When the garlic is fragrant, add the beef stock powder, chopped tomatoes, chilli flakes (use less if you don't like spice), ¼ tsp sugar and 100ml water (double both for 4p) to the pan.
  • Bring to the boil then reduce to a simmer.
  • Cook, stirring occasionally, until thickened, 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.

Start the Salad
  • Meanwhile, in a salad bowl, combine the balsamic vinegar, 1 tbsp oil (double for 4p) and a pinch of sugar.
  • Mix well to combine.
  • Just before serving, toss the salad leaves through the dressing.
Finishing Touches
  • When everything is ready, toss the drained linguine through the sauce in the pan.
  • Season to taste with salt and pepper.
Garnish and Serve
  • Share the beef linguine between your bowls.
  • Top with a sprinkling of cheese.
  • Serve the balsamic salad alongside.