Beef, Bacon & Rosemary Spaghetti for Dinner
with Mediterranean Beef Couscous for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Whip up a hearty beef sauce with spaghetti for dinner, then an easy yet flavour-packed beef couscous bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2630kJ Energy, 27.6g Fat, 10.2g Saturated Fat, 50.1g Carbohydrate, 9.7g Sugars, 41.6g Protein, 1780mg Sodium.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
carrot
1 stalk
celery
1 unit
brown onion
4 clove
garlic
1 bunch
rosemary
1 packet
bacon
1 packet
beef mince
2 sachet
tomato paste
2 tin
Diced Tomatoes With Garlic & Olive Oil
2 cube
beef stock
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 cube
vegetable stock
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 bag
parsley
1 packet
kalamata olives
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
brown sugar
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Bring a kettle of water to the boil. Finely chop the carrot (unpeeled), celery and brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Roughly chop the bacon. TIP: Grate the carrot if you prefer. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook, stirring, until golden, 3-4 minutes. Add the carrot, celery and onion and cook until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the salt, garlic and rosemary and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until well combined, 2 minutes. Add the diced tomatoes with garlic & olive oil and crumble in the beef stock (2 cubes for 2 people / 3 cubes for 4 people). Reduce the heat to medium and simmer until thickened, 10 minutes.
While the sauce is cooking, add the spaghetti to the saucepan of boiling water. Cook until 'al dente', 10 minutes. Drain and return to the saucepan. Place the couscous in a medium bowl and crumble over 1 vegetable stock cube. Add 3/4 cup of boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside until it's time to pack lunch.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Stir the brown sugar and baby spinach leaves through the tomato sauce until wilted, 2 minutes. Season to taste with salt and pepper, then transfer two portions to a bowl and set aside. Add the spaghetti to the pan with the remaining sauce and toss to coat.
Divide the beef, bacon and rosemary spaghetti between plates and sprinkle over the grated Parmesan cheese.
When you're ready to pack your lunch, roughly chop the parsley leaves. Stir the kalamata olives and chopped parsley through the reserved sauce. Divide the couscous between two microwavable containers and top with the Mediterranean beef. Crumble over the fetta. Refrigerate overnight. At lunch time, heat in the microwave until piping hot, 2-3 minutes.
