Beef Ragu & Spinach-Ricotta Presto Pasta
with Apple Salad
Fancy meals can be whipped up in a flash and this beef-bacon bolognese is no different. In four easy steps you'll be cooking a herby sauce - perfect for the spinach and ricotta tortellini to soak up and preparing a simple salad to tie it all together!
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.
Ingredients
1 packet
Spinach & Ricotta Tortellini
1
Red Apple
1 packet
Beef Mince
1 packet
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1 packet
Garlic Paste
1 packet
Worcestershire Sauce
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• 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 pastaand 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, passata and garlic paste and cook until fragrant, 1 minute. • Stir in reserved pasta water and Worcestershire sauce and cook until slightly reduced, 1-2 minutes. • Remove from heat and stir in cooked pasta and half of the Parmesan cheese, until combined. Season with pepper.
• Meanwhile, in a bowl, combine apple, mixed salad leaves and balsamic vinaigrette dressing. Toss and season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide beef ragu and spinach-ricotta presto pasta between bowls. • Sprinkle over remaining cheese. • Serve with apple salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top!