Beef & Pancetta Bolognese Presto Pasta
with Spinach-Ricotta Tortellini & Cucumber Salad
- Milk
- Eggs
- Gluten
- Wheat
- Pine nut
- May contain traces of allergens
- Almond
- Cashew
- Crustaceans
- Fish
- Hazelnut
- Molluscs
- Pine nut
- Pistachio
- Soy
- Walnut
- Brazil nut
- Macadamia
- Milk
- Peanuts
- Pecan
- Sesame
Fancy meals can be whipped up in a flash and this beef-pancetta bolognese is no different. In four easy steps you'll be cooking a herby sauce - perfect for the spinach and ricotta tortellini to soak up and preparing a simple salad to tie it all together!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
250 g
Beef Mince
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Paste
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Passata
1 packet
Spinach & Ricotta Tortellini
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Almond, Cashew, Crustaceans, Fish, Hazelnut, Molluscs, Pine nut, Pistachio, Soy, Walnut.)
1 packet
Worcestershire Sauce
(May be present: Soy.)
1
Cucumber
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1
Pancetta
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Roughly chop pancetta.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spinach & ricotta tortellini over high heat, until ‘al dente’, 2-3 minutes.
• Reserve some pasta water (see ingredients). Drain tortellini and return to the
saucepan.
• Meanwhile, thinly slice cucumber (see ingredients) into half-moons.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Heat a large frying pan over high heat. Cook beef mince and pancetta (no need
for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic & herb seasoning, passata and garlic paste and cook until fragrant,
1 minute.
• Stir in the reserved pasta water and Worcestershire sauce and cook until
slightly reduced, 1-2 minutes.
• Remove from heat and stir in cooked pasta and half of the Parmesan cheese,
until combined. Season to taste with pepper.
• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves and
balsamic vinaigrette dressing.
• Toss to combine and season to taste with salt and pepper.
Little cooks: Take the lead by tossing the salad!
• Divide beef and pancetta bolognese presto pasta between bowls.
• Sprinkle over remaining cheese and pine nuts.
• Serve with cucumber salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top!
