Pesto Beef Ragu & Fettuccine Feast
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Pesto Beef Ragu & Fettuccine Feast

Pesto Beef Ragu & Fettuccine Feast

with Garlic Bread & Mixed Leaf 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!

Allergens:
Milk
•Egg
•Gluten
•Wheat
•Soy

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 Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

Snacking Tomatoes

1

Egg Fettuccine

(Contains Egg, Gluten, Wheat;)

1

Garlic

1

Parsley

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1

Beef Mince

1

Worcestershire Sauce

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

1

Mixed Salad Leaves

1

Basil Pesto

(Contains Milk;)

1

Parmesan Cheese

(Contains Milk;)

1

Passata

Not included in your delivery

olive oil

butter

(Contains Milk;)

salt

brown sugar

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Nutritional Values

Energy (kJ)4515 kJ
Calories1079 kcal
Fat37.3 g
of which saturates11.7 g
Carbohydrate122.2 g
of which sugars10 g
Dietary Fibre9 g
Protein56.9 g
Sodium885 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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 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.

3

• While fettuccine is cooking, finely chop garlic. Roughly chop parsley. • Slice bake-at-home ciabatta in half lengthways. • In a small heatproof 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.

4

• 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, Worcestershire sauce, 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.

5

• In a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.

6

• Divide beef fettuccine ragu between bowls. Top with basil pesto and Parmesan cheese. • Serve with garlic bread and salad. Sprinkle parsley over garlic bread. Enjoy!