Hearty Beef Ragu & Wholemeal Fusilli
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Hearty Beef Ragu & Wholemeal Fusilli

Hearty Beef Ragu & Wholemeal Fusilli

with Baby Spinach Leaves & Fetta

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 fetta for a creamy finish and this fusilli ragu is ready to roll!

Tags:
Dietitian approved
•Easy Prep
•Over 30g protein
Allergens:
Gluten
•Wheat
•Milk

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.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1

brown onion

2 clove

garlic

1 packet

wholemeal fusilli pasta

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 box

passata

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 pinch

chilli flakes

Not included in your delivery

1

olive oil

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3184 kJ
Fat25 g
of which saturates8.8 g
Carbohydrate80 g
of which sugars21.4 g
Dietary Fibre15.6 g
Protein47.9 g
Sodium989 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• 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 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.

2
2

• Meanwhile, heat a large frying pan over 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, the 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 tomato!

3
3

• 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.

4
4

• Divide beef ragu and wholemeal fusilli between bowls. • Garnish with chilli flakes (if using). Enjoy!