One-Pan Beef Meatball Ragu Fusilli

• In a large deep 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 the 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 the pan, then stir through baby
spinach leaves, the butter and half the Cheddar
cheese, until wilted and melted, 1 minute. Season 
to taste with salt and pepper.