One-Pan Beef Meatball Ragu Fusilli
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One-Pan Beef Meatball Ragu Fusilli

One-Pan 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-pot 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:
Egg
•Milk
•Gluten
•Wheat

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

Carrot

1

Beef Mince

1

Fine Breadcrumbs

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

1

Italian Herbs

1

Garlic & Herb Seasoning

2

Garlic Paste

1

Tomato Paste

1

Fusilli

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

1

Passata

1

Chicken Stock Pot

1

Baby Spinach Leaves

1

Cheddar Cheese

(Contains Milk;)

Not included in your delivery

olive oil

egg

(Contains Egg;)

salt

boiling water

brown sugar

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3606 kJ
Calories862 kcal
Fat28.1 g
of which saturates11.6 g
Carbohydrate95.4 g
of which sugars18.3 g
Dietary Fibre10.3 g
Protein52.5 g
Sodium1858 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• 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!

3

• Return pan to medium-high heat with a drizzle of olive oil. • Cook carrot, until tender, 4-5 minutes.

4

• To 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.

5

• Remove lid from pan and stir through baby spinach, the butter and half the Cheddar cheese, until wilted and melted, 1 minute. Season to taste.

6

• Divide one-pot meatball ragu fusilli between bowls. • Sprinkle over remaining cheese. Enjoy!