35g grated Italian hard cheese<span class="strong">†</span>
5g basil
1 brown onion
125g cherry tomatoes
1 garlic clove
1 carrot
1 tsp dried oregano
1 tomato paste sachet (32g)
Pappardelle (190g)<span class="strong">†</span>
250g pork & beef ragu mince
Typical Values
per 100g
per serving
Energy
806 kJ 192 kcal
3358 kJ 799 kcal
Fat of which saturates
6.8 g 3.2 g
28.4 g 13.3 g
Carbohydrate of which sugars
20 g 3.2 g
83.2 g 13.4 g
Fibre
1.5 g
6.1 g
Protein
12.1 g
50.5 g
Salt
0.77 g
3.2 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.
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]
Top, tail and finely dice the carrot[s]
2
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced onion and carrot with a pinch of salt and cook for 4-5 min or until softened
3
While the onion and carrots are cooking, peel and finely slice (don't chop!) the garlic
Halve the cherry tomatoes
4
Once the onion has softened, add the pork & beef ragù mince and cook for 3-4 min further, breaking up with a wooden spoon as you go
Add the sliced garlic,halved cherry tomatoes and dried oregano and cook for 4-5 min or until the tomatoes are starting to break down
Tip: Crush the tomatoes with a wooden spoon as you stir
5
Dissolve the Knorr beef stock cube[s]and tomato paste in 150ml [250ml]boiled water
Stir in 50ml [100ml] milk – this is your stock
Once the tomatoes have started to break down, add the stock to the pan and cook for 15-20 min or until the sauce has thickened to a rich, bolognese-like consistency – this is your ragù
6
Re-boil a kettle
Once the bolognese has been cooking for 5-10 min, add the pappardelle pasta to a pot of boiled water over a high heat with a generous pinch of salt
Tip: Italians say the water should be as salty as the sea!
Cook for 10-12 min or until tender with a slight bite (this is known as al denté) then once done, drain the pappardelle, reserving a cup of the starchy pasta water
7
Meanwhile, pick the smaller leaves from the basil and set them aside for garnish
Chop the remaining basil finely, including the stalks
Stir the drained pappardelle and chopped basil through the ragù and give everything a good mix up – this is your Bolognese ragù with pappardelle
Tip: Add a splash of starchy pasta water if it's looking a little dry
8
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