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Prep Time
20 min
Cuisine
Mediterranean
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 816 kJ 195 kcal |
3224 kJ 769 kcal |
Fat of which saturates |
3.9 g 2 g |
15.4 g 7.9 g |
Carbohydrate of which sugars |
20.7 g 3.3 g |
81.6 g 13.1 g |
Fibre | 1.1 g | 4.3 g |
Protein | 11.3 g | 44.8 g |
Salt | 0.25 g | 0.99 g |
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.
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
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!
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
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
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
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
Meanwhile, chop the basil finely, including the stalks
Grate the cheddar cheese
Mix the chopped basil and grated cheese together on your chopping board
Serve the linguine in bowls and garnish with the grated cheese and basil mixture and a drizzle of olive oil
Enjoy!