Sit back and watch how the cheesy beef bolognese goodness, bakes up to golden perfection in the oven, while you whip up an easy apple salad. Dinner done in a flash!
We’ve replaced the tomato in this recipe with apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
1
Fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
Apple
1
Carrot
1
Beef Mince
2
Garlic Paste
1
Tomato Paste
1
Passata
1
Vegetable Stock Powder
1
Cheddar Cheese
(Contains Milk;)
1
Mixed Salad Leaves
olive oil
butter
(Contains Milk;)
brown sugar
• Boil kettle. Fill a large saucepan of salted boiling water. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2P / 1 cup for 4P) then drain and return to pan.
• Meanwhile, roughly chop tomato. Grate carrot. Preheat grill to medium-high. • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and tomato paste, and cook, until fragrant, 30 seconds.
• Reduce heat to medium-high. Add passata, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes. • Transfer cooked pasta and sauce to a medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake. • Grill until cheese had melted, 5-8 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste. • Divide cheesy bolognese pasta bake between plates. Serve with garden salad. Enjoy!