Pesto & Beef Fettuccine Ragu
with Herby Garlic Bread & Salad
Soak up the rich, tomatoey goodness of this beef ragu with some thick, al dente fettuccine, along with chunks of crispy garlic ciabatta. Don't forget a few generous dollops of basil pesto and scattering of Parmesan cheese to really bring this dish to life!
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.
Ingredients
1 packet
Snacking Tomatoes
1 packet
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 clove
garlic
1 packet
parsley
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
beef mince
1 packet
passata
1 sachet
chicken-style stock powder
1 packet
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
¼ tsp
salt
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place snacking tomatoes in a medium baking dish. Drizzle with olive oil and season with salt and pepper. • Roast until blistered, 15-20 minutes.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook egg fettuccine in boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan and drizzle with olive oil.
• While fettuccine is cooking, finely chop garlic. • Roughly chop parsley. • Slice bake-at-home ciabatta in half lengthways. • In a small microwave-safe bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. Season with salt. • Brush garlic butter over cut sides of the ciabatta and place directly on wire racks in oven. Bake until heated through, 5 minutes.
• When tomatoes have 5 minutes remaining, heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • To beef, stir in passata, chicken-style stock powder, the salt, brown sugar and reserved pasta water, until slightly thickened, 1-2 minutes. • Add cooked fettuccine and roasted tomatoes and toss, until well combined. Season to taste.
• In a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Divide beef fettuccine ragu between bowls. Top with basil pesto and Parmesan cheese. • Sprinkle parsley over garlic bread to serve. • Serve with herby garlic bread and salad. Enjoy!