Hearty Beef-Bacon Ragu & Wholemeal Fusilli
with Baby Spinach Leaves & Fetta- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
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, add some bacon, crumble over fetta for a creamy finish and this fusilli ragu is ready to roll!
Ingredients
1
tomato
1
brown onion
2 clove
garlic
1 packet
wholemeal fusilli pasta
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
beef mince
1 sachet
garlic & herb seasoning
1 box
passata
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
pinch
chilli flakes
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Roughly chop tomato. Finely chop brown onion and garlic. • 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 high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add onion and cook, stirring, until softened, 2-3 minutes. • Add tomato, garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add 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, 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 bacon ragu fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!
