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Italian Recipes

Bacon Beef Ragu & Spinach-Ricotta Tortellini

Bacon Beef Ragu & Spinach-Ricotta Tortellini

Bacon Beef Ragu & Spinach-Ricotta Tortellini

with Parmesan & Tomato Salad

Get up to $200 off!

Fancy meals can be whipped up in a flash and this beef-bacon 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 will be preparing a simple salad to tie it all together!

Tags:

Kid Friendly

Allergens:

Egg

•Gluten

•Milk

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

spinach & ricotta tortellini

1

tomato

1 packet

beef mince

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 box

passata

1 packet

garlic paste

1 packet

vegetable stock pot

1 bag

mixed salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Parmesan cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3922 kJ

Fat42.7 g

of which saturates15.5 g

Carbohydrate75.9 g

of which sugars18.5 g

Protein57.5 g

Sodium2710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt. • Add spinach & ricotta tortellini to the boiling water and cook, over high heat, until ‘al dente’, 3 minutes. • Reserve pasta water (1/2 cup for 2P / 1 cup for 4P). Drain pasta and return to saucepan. • Meanwhile, chop tomato.

2

• Heat a large frying pan over high heat. Cook beef mince and diced bacon (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, stirring, until fragrant, 1 minute. • Stir in reserved pasta water and vegetable stock pot and cook until slightly reduced, 1-2 minutes. • Remove from heat and stir in pasta and half of the Parmesan cheese, until combined. Season to taste

3

• Meanwhile, in a large bowl, combine tomato, mixed salad leaves and balsamic vinaigrette dressing. Toss and season to taste.

4

• Divide bacon beef ragu and spinach-ricotta tortellini between bowls. • Sprinkle over remaining cheese. • Serve with tomato salad. Enjoy!

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