One-Pan Beef Meatball Ragu Fusilli

Name: One-Pan Beef Meatball Ragu Fusilli with Spinach & Cheddar Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Cheddar Cheese; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 2 Garlic; 250 g Beef Mince; 1 packet Fine Breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 packet Fusilli; 1 sachet Thyme; 1 packet Tomato Paste; 1 packet Passata; 1 Carrot; 1 drizzle olive oil; 1 piece egg; ¼ tsp salt; 2 cup Boiling water; 1 tsp brown sugar; 20 g butter

with Spinach & Cheddar Cheese

Up to 180$ + Free Treats / Extras for Life

The best meals are the ones cooked in one pan and with mega flavour, which means less time washing up and more time enjoying the meal. This one-pan beef meatball ragu tastes even better than it sounds (and it sounds really good). We envy the cheesy goodness that is packed into every spoonful!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Wheat

•Eggs

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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

Garlic

250 g

Beef Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Garlic & Herb Seasoning

1 packet

Fusilli

(Contains: Gluten, Wheat; May be present: Sesame, Eggs, Soy.)

1 sachet

Thyme

1 packet

Tomato Paste

1 packet

Passata

Carrot

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

¼ tsp

salt

2 cup

Boiling water

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories943 kcal

Energy (kJ)3940 kJ

Fat38.1 g

of which saturates16.8 g

Carbohydrate94.7 g

of which sugars18.4 g

Dietary Fibre10.5 g

Protein52.9 g

Cholesterol13.9 mg

Sodium1500 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Boil the kettle. • Thinly slice carrot into half-moons. • Pick thyme leaves. • In a medium bowl, combine beef mince, fine breadcrumbs, thyme, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person).Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

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

• To pan, add garlic & herb seasoning, garlic paste and tomato paste and cook until fragrant, 1 minute. • Add fusilli, passata, stock concentrate, the boiling water (2 cups for 2 people / 4 cups for 4 people), 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.

• Divide one-pan meatball ragu fusilli between bowls. • Sprinkle over remaining Cheddar cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the cheese!