Bacon Beef Ragu & Spinach-Ricotta Tortellini
with Gourmet Garden Basil
Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour and lasts four weeks once opened. In tonight's dish, this stellar ingredient is used to create a mouth-watering, herby sauce - perfect for the spinach and ricotta tortellini to soak up.
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.
Ingredients
1 packet
Spinach & Ricotta Tortellini
1
apple
1 packet
Beef Mince
1 packet
Diced Bacon
(May be present: Soy. )
1 sachet
Garlic & Herb Seasoning
½ packet
lightly dried basil
1 packet
passata
1 packet
garlic paste
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
Nutritional Values
Utensils
Instructions
• Boil a full kettle of water. 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 2 people / 1 cup for 4 people). Drain pasta and return to saucepan. • Meanwhile, thinly slice apple into wedges.
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 diced bacon (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning, Gourmet Garden lightly dried basil (see ingredients), passata and garlic paste and cook until fragrant, 1 minute. • Stir in the reserved pasta water and Worcestershire sauce, then cook until slightly reduced, 1-2 minutes. • Remove from heat, then stir in cooked tortellini and half of the Parmesan cheese, until combined. Season with pepper.
• Meanwhile, in a medium bowl, combine apple, mixed salad leaves and balsamic vinaigrette dressing. Toss to combine and season to taste.
• Divide bacon beef ragu and spinach-ricotta tortellini between bowls. • Sprinkle over remaining cheese. • Serve with apple salad. Enjoy!