Easy Beef & Bacon Ragu
with Wholemeal Fusilli & Feta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Wholemeal Fusilli
(Contains: Wheat, Gluten; May be present: Eggs, Soy.)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Passata
1 packet
Baby Spinach Leaves
2
Garlic
1 sachet
Chilli Flakes
1
Brown Onion
250 g
Beef Mince
1
Tomato
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Boil the kettle. Grate carrot. Finely chop brown onion. • Half-fill a large saucepan with boiling water and a pinch of salt. • Cook wholemeal fusilli pasta in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain pasta, then return to saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Custom Recipe: If you've added diced bacon, cook the diced bacon with the beef mince, breaking up with a spoon, until browned, 4-5 minutes.
• Remove pan from heat. Add cooked fusilli, baby spinach leaves, crumbled fetta and a drizzle of olive oil. • Stir to combine. Season to taste.
TIP: Add a splash more pasta water to loosen the sauce mixture, if needed.
• Divide beef and carrot fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!
