Hearty Beef Ragu & Wholemeal Fusilli

Name: Hearty Beef Ragu & Wholemeal Fusilli with Baby Spinach Leaves & Fetta
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Wholemeal Fusilli; 1 sachet Paprika Spice Blend; 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; 1 packet Fetta Cubes

with Baby Spinach Leaves & Fetta

Up to 180$ + Free Treats / Extras for Life

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

•High Protein

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Garlic

1 sachet

Chilli Flakes

Brown Onion

250 g

Beef Mince

Tomato

1 sachet

Garlic & Herb Seasoning

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories679 kcal

Energy (kJ)2840 kJ

Fat19.7 g

of which saturates8.2 g

Carbohydrate72.4 g

of which sugars13.6 g

Dietary Fibre13.3 g

Protein47.4 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

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 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.

• 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!

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