Whether you call it a rapid ragù, a brisk bolognese or a prompt pasta, one thing's for sure, this linguine is superbly speedy! We've quickened the cooking process by not peeling the carrot (remember to wash first!) & crumbling the mushrooms right into the pan. For when you need comfort – and you need it now!
Prep Time
20 min
Cuisine
Mediterranean
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1 brown sauce pot (20g)<span class="strong">†</span>
250g British beef mince
1 carrot
190g linguine<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
800 kJ 190 kcal
3160 kJ 751 kcal
Fat of which saturates
3.7 g 1.7 g
14.7 g 6.9 g
Carbohydrate of which sugars
21.5 g 3.1 g
85 g 12.3 g
Fibre
1.3 g
5 g
Protein
11.3 g
44.5 g
Salt
0.25 g
1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely dice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the onion with a large pinch of salt
2
Meanwhile, wash then grate the carrot[s]directly into the pan with the onions
Tear (or crumble) the chestnut mushrooms into the pan
Peel and grate the garlic directly into the pan
Cook for 5 min or until everything is starting to soften
Tip: crumbling the mushrooms adds texture and saves time!
3
Meanwhile, bring a large pot of salted boiled water to the boil over a high heat
Add the linguine and cook for 8-10 min or until cooked through but with a slight bite
Once cooked, reserve approx. 175ml [250ml]starchy pasta water, then drain and return the pasta to the pot
4
Meanwhile, add the beef mince to the softened vegetables and cook for a further 5 min or until the beef has browned
Season with 1 tsp [2 tsp] of both salt and sugar
5
Meanwhile, stir the brown sauce and tomato paste into the reserved starchy pasta water with a large pinch of both salt and sugar
Stir to dissolve – this is your stock
Tip: pasta water is full of starch which helps your sauce stick to the linguine
6
Stir the stock into the beef, reduce the heat to medium-low and cook until the sauce has a ragù-like consistency (approx. 3-6 min)
Once done, stir in the drained linguine
Taste for seasoning, adding salt and pepper if needed
7
Meanwhile, chop the basil finely, including the stalks
Grate the cheddar cheese
Mix the chopped basil and grated cheese together on your chopping board
8
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