Easy Beef & Carrot Ragu
with Wholemeal Fusilli & Fetta
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Rich, radiant and ravishing to eat, do we need to say any more about this beef ragu? Stir through a mixture of veggies including carrot and baby spinach for that pop of green, crumble over feta for a creamy finish and this fusilli ragu is ready!
Ingredients
1
carrot
1 packet
wholemeal fusilli pasta
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 packet
garlic paste
1 box
passata
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 pinch
chilli flakes
Not included in your delivery
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Grate carrot. • Half-fill a large saucepan with boiling water and a pinch of salt. • Cook wholemeal fusilli 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 pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and cook, stirring, until softened, 2-3 minutes. • Add garlic & herb seasoning, garlic paste and cook until fragrant, 1 minute. • Stir in passata, brown sugar and reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook until slightly reduced, 2-3 minutes.
TIP: For best results, drain the oil from the pan before adding the seasoning and garlic paste.
• Remove pan from heat. Add cooked fusilli, baby spinach leaves 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. • Top with fetta cubes. Garnish with chilli flakes (if using). Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Many customers enjoyed the bold, garlicky flavour, though several found it on the mild or slightly sweet side. Adding extra chilli flakes or more seasoning during cooking helped lift the overall taste.
- Ease of prep: This dish came together quickly and easily, with many customers noting it was ready in around 15 minutes — great for busy weeknights.
- Suggestions: Several customers recommended using regular white pasta instead of wholemeal, as some found the wholemeal fusilli added a dry or bitter note to the dish. Others suggested adding extra vegetables like mushrooms, zucchini, or capsicum for more variety.
- Leftovers: A few customers enjoyed this dish the next day for lunch, though one noted the garlic flavour became more pronounced on reheating.
- Portions: Serving sizes were generally considered generous, though many customers felt the fetta quantity was too small and would have liked more crumbled over the top.
