One-Pan Double Beef Meatball Ragu Fusilli
with Spinach & Cheddar Cheese
The best meals are the ones cooked in one pan and with mega flavour, which means less time washing up and more time enjoying the meal. This one-pan beef meatball ragu tastes even better than it sounds (and it sounds really good). We envy the cheesy goodness that is packed into every spoonful!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Eggs, Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Passata
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
Garlic
500 g
Beef Mince
1 sachet
Garlic & Herb Seasoning
1 sachet
Thyme
1
Carrot
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. • In a large bowl, combine beef mince, fine breadcrumbs, Italian herbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person).Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large deep frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. TIP: The meatballs will finish cooking in step 4!
• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until tender, 4-5 minutes.
• To pan, add garlic & herb seasoning, garlic paste and tomato paste and cook until fragrant, 1 minute. • Add fusilli, passata, chicken stock pot, the boiling water (2 cups for 2 people / 4 cups for 4 people), brown sugar and cooked meatballs to the pan, gently stirring to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 13-15 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Remove lid from the pan, then stir through baby spinach leaves, the butter and half the Cheddar cheese, until wilted and melted, 1 minute. Season to taste.
• Divide one-pan meatball ragu fusilli between bowls. • Sprinkle over remaining Cheddar cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the cheese!
