The best meals are the ones cooked in one pot 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!
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.
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
Chicken Stock Pot
1
Baby Spinach Leaves
2
Cheddar Cheese
(Contains Milk;)
1
Passata
olive oil
egg
(Contains Egg;)
salt
boiling water
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
butter
(Contains Milk;)
• 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 carrot, until tender, 4-5 minutes.
• 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.
• 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.
• Divide one-pot meatball ragu fusilli between bowls. • Sprinkle over remaining cheese. Enjoy!