One-Pan Beef Meatball Ragu Fusilli

• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat.
• Cook meatballs, turning, until browned, 
3-5 minutes (cook in batches if your pan is 
getting crowded). Transfer to a plate. 
TIP: The meatballs will finish cooking in step 4! 

• Return pan to medium-high heat with a drizzle 
of olive oil.
• Cook carrot, tossing, until tender, 4-5 minutes. 

• To the pan, add garlic & herb seasoning, garlic
and tomato paste and cook until fragrant, 
1 minute.
• Add fusilli, passata, stock concentrate, the 
boiling water(see ingredients), brown sugar
and cooked meatballs to the pan, gently stirring 
to combine.
• Bring to the boil, then reduce heat to 
medium-low. Cover with a lid and simmer, 
stirring occasionally, until fusilli is 'al dente', 
13-15 minutes. 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• Remove lid from pan, then stir through baby
spinach leaves, the butter and half the Cheddar
cheese, until wilted and melted, 
1 minute. Season to taste.