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Australian Beef Rump Spaghetti with Sun Dried Tomatoes and Spinach


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Serves

4

Prep Time

10

Cook Time

30

Ingredients

500g Australian Beef Rump
12 oz Spaghetti
Salt and freshly ground black pepper
1 (8.5 oz) jar Sun dried tomatoes in olive oil with herbs, chopped, oil drained and reserved
1 tbsp Minced garlic
1 bunch Baby spinach, chopped
1 bunch Arugula, chopped
1/2 cup Chopped fresh basil
1/3 cup Finely shredded parmesan cheese, plus more for serving
1/4 cup Pine nuts

Method

1 Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
2 In a heated pan, add oil and cook the pine nuts for a minute. Remove from pan and keep aside.
3 In the same pan, add oil and the beef and fry for 3-5 minutes until browned. Add salt, garlic, rosemary, sun-dried tomatoes, and spinach and sauté until spinach wilts. Add a teaspoon of pine nuts.
4 Toss spaghetti into pot with spinach. Thin with pasta water as needed.
5 Finally, add in parmesan, spinach and arugula and sprinkle salt and pepper. Serve warm with each serving garnished with oil, pine nuts and parmesan.