One-Pan Bacon & Beef Meatball Ragu Fusilli

Name: One-Pan Bacon & Beef Meatball Ragu Fusilli with Spinach & Cheddar Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 2 Garlic; 250 g Beef Mince; 1 packet Fine Breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 packet Fusilli; 1 packet Tomato Paste; 1 packet Passata; 1 sachet Vegetable Stock Pot; 1 Carrot; 1 sachet Thyme; 1 packet Cheddar Cheese; 90 g Diced Bacon

with Spinach & Cheddar Cheese

Up to 180$ + Free Treats / Extras for Life

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 bacon & 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!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Garlic

250 g

Beef Mince

1 packet

Fine Breadcrumbs

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

1 sachet

Garlic & Herb Seasoning

1 packet

Fusilli

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

1 packet

Tomato Paste

1 packet

Passata

1 sachet

Vegetable Stock Pot

Carrot

1 sachet

Thyme

1 packet

Cheddar Cheese

(Contains: Milk;)

90 g

Diced Bacon

(May be present: Soy, Milk.)

Nutritional Values

Calories881 kcal

Energy (kJ)3680 kJ

Fat28.9 g

of which saturates12.9 g

Carbohydrate92.6 g

of which sugars15.8 g

Dietary Fibre10.5 g

Protein55.9 g

Cholesterol13.9 mg

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Boil the kettle. • Thinly slice carrot into half-moons. • In a medium 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. Transfer to a plate. You should get 4-5 meatballs per person.

• In a large saucepan, 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 diced bacon and carrot, breaking up with a spoon, until golden, 4-5 minutes.

• To the pan, add garlic & herb seasoning, tomato paste and garlic paste and cook, until fragrant, 1 minute. • Add fusilli, passata, chicken stock pot, the boiling water, brown sugar and return meatballs, stirring to combine. Bring to a boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 13-15 minutes.