One-Pan Beef Meatball Ragu Fusilli
with Spinach & Cheddar Cheese- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Eggs
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!
Ingredients
1
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Italian herbs
1 sachet
garlic & herb seasoning
2 packet
garlic paste
1 packet
tomato paste
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
passata
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
¼ tsp
salt
2 cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. • In a medium bowl, combine beef mince, fine breadcrumbs, Italian herbs, 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, chicken stock pot, 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!
