Beef & Tomato Sugo
with Fresh Fettuccine & Pear Salad
- Milk
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
- Soy
Ingredients
1 sachet
Chicken Stock Pot
250 g
Beef Mince
1
Pear
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
2 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
Cooking Steps
• Boil the kettle • Heat a drizzle of olive oil in frying pan over high heat • Cook beef, breaking up with a spoon, until browned, 4 mins • Add seasoning, stock pot, tomato sugo and a splash of water • Stir through until heated and season
• Pour boiling water into a saucepan over high heat • Bring to the boil, add fettuccine and cook until ‘al dente’, 3 mins • Drain and return to the pan with a generous drizzle of oil • Season
• Slice pear • In a bowl add pear, salad leaves and dressing. Toss and season • Divide pasta between plates • Top with the beef and sugo sauce • Sprinkle with Parmesan • Serve with salad
