Beef Ragu Tortellini with Herby Tomato Sauce & Salad
Pre-Prepped | Three Steps | Ready in 15- Eggs
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Fish
- Mollusc
- Crustaceans
- Soy
- Almond
- Hazelnut
- Pine Nut
- Pistachio
- Walnut
- Cashew
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, plate up a tasty beef ragu tortellini with all the fixings. To cut the rich tomato sauce, pair your tortellini with a fresh garden salad. Buon appetitto!
Ingredients
1 packet
beef mince
1 packet
tomato paste
1 packet
garlic paste
1 box
passata
1 packet
spinach & ricotta tortellini
(Contains: Eggs, Gluten, Milk, Wheat; May be present: Fish, Mollusc, Crustaceans, Soy, Almond, Hazelnut, Pine Nut, Pistachio, Walnut, Cashew.)
1
cucumber
1 packet
rocket leaves
½ packet
Balsamic Vinaigrette Dressing
1 sachet
Italian herbs
1 packet
silverbeet
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil kettle. Chop silverbeet • Heat olive oil in a frying pan over high heat. Cook beef, breaking up with a spoon, until browned, 3-4 mins • Drain oil from pan (for best results!), then stir in herbs, tomato paste and garlic paste • Stir through silverbeet. Cook until wilted, 1-2 mins. Stir in passata. Remove pan from heat
• Pour boiled water into a saucepan over high heat • Bring to the boil, add tortellini and cook until ‘al dente’, 3 mins • Using a slotted spoon, transfer tortellini to the frying pan and add a dash of pasta water • Toss to combine, then season
• Roughly chop cucumber • In a bowl, combine cucumber, salad leaves and dressing (1/2 tub for 2P / 1 tub for 4P). Season • Plate up tortellini with sauce • Serve with salad
