Last updated on Oct 15th, 2020 at 05:10 pm
Long live Spaghetti Boro-gnese…..said…no one ever…..especially DailyDish have spruced up the mundane with a mildly spiced beef ragu, browned mushrooms and plump swiss chard.
Ingredients
Beef Mince
Harissa Paste
Beef Stock
Tomato Passata
Button Mushrooms
Parmesan – grated
Tomatoes – diced
Swiss Chard – shredded
Spaghetti
Water (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)
How to:
Once your large saucepan of salted water has come to the boil, cook your spaghetti for 10-12 minutes until “al dente”. Drain through a colander and reserve until you’re ready to serve.
Heat a large casserole pan over med-high heat. Once your pan is hot, add a drizzle of olive oil and fry your button mushrooms for 3-4 minutes until well browned. Now add your swiss chard and a dash of water and cook until your chard has wilted – transfer to a serving dish and keep warm in the microwave. To the same pan add a drizzle of olive oil and fry your beef mince for 8-10 minutes until crisp – See Gino’s Tip. Now add your tomato passata, beef stock and harissa with a few dashes of water and cook until your sauce has warmed through.
Season to taste with salt and pepper.
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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.
