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Speedy Linguine Bolognese

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!

20 mins
751kcal
Mediterranean
Speedy Linguine Bolognese
4.5

Ingredients for 2 people

40g mature cheddar
40g mature cheddar
250g British beef mince
250g British beef mince
1 carrot
1 carrot
190g linguine
190g linguine
80g chestnut mushrooms
80g chestnut mushrooms
20g brown sauce
20g brown sauce
10g basil
10g basil
3 garlic cloves
3 garlic cloves
1 tbsp tomato paste
1 tbsp tomato paste
1 brown onion
1 brown onion

You'll also need

Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)

Cooking instructions

Instructions for 2 portion recipe.

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

Step 1
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!

Step 2
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

Step 3
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 

Step 4
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

Step 5
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

Step 6
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

Step 7
8.

Serve the linguine in bowls and garnish with the grated cheese and basil mixture and a drizzle of olive oil 

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
751kcal
Energy
14.7g
Fat
85g
Carbohydrate
5g
Fibre
44.5g
Protein
1g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).

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.

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