Beef & Veggie Ragu with Gnocchi for Dinner
with a Mexican Cheesy Beef Chilli Rice Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! For dinner, enjoy an Italian beef ragu with gnocchi, then add some Mexican spices to make a beef chilli rice bowl for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3070kJ Energy, 25.2g Fat, 12.9g Saturated Fat, 78.9g Carbohydrate, 40.6g Sugars, 43.4g Protein, 1040mg Sodium.
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
2 stalk
celery
4 clove
garlic
1 unit
carrot
1 unit
zucchini
1 sachet
Italian herbs
1 packet
beef mince
1 sachet
tomato paste
1 packet
caramelised onion chutney
2 tin
diced tomatoes
2 cube
beef stock
1 bag
baby spinach leaves
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Mexican Fiesta spice blend
1 bag
parsley
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
Cheddar cheese
(Contains Milk;)
2 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Finely chop the celery. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the zucchini. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the celery and carrot and cook, stirring, until softened, 5 minutes.
Add the garlic and Italian herbs (see ingredients list) and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients list) and cook for 1 minute. Add the brown sugar, caramelised onion chutney, diced tomatoes, zucchini and crumbled beef stock (2 cubes for 2 people / 3 cubes for 4 people). Simmer until thickened, 10 minutes. Season with salt and pepper. Add a splash of water if needed. Stir in the baby spinach leaves until wilted.
While the ragu is cooking, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. Season with salt and pepper.
TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden, adding extra olive oil if necessary.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Reserve two portions of ragu in the frying pan for lunch. Add the remaining ragu to the gnocchi and toss to coat. Return the reserved ragu to a medium-high heat. Push the ragu to one side and add a drizzle of olive oil in the empty space. Add the Mexican Fiesta spice blend to the oil and stir until fragrant, 1-2 minutes. Stir to combine the ragu and spice blend. Set aside.
Roughly chop the parsley leaves. Divide the beef and veggie ragu and gnocchi between bowls. Sprinkle with the parsley and shaved Parmesan cheese.
When you're ready to pack lunch, divide the microwavable basmati rice between two microwavable containers (no need to heat the rice!). Top with the Mexican beef chilli and shredded Cheddar cheese. Pack the Greek yoghurt and Mexican beef chilli rice bowls separately and refrigerate. At lunch, microwave the Mexican beef chilli rice for 2-3 minutes or until piping hot. Top with Greek yoghurt.
