Trusty, ol' reliable bolognese, is just what you need for that midweek pick-me-up meal. With tomato sugo, tomato and herb seasoning and beef mince working its magic in the pan, you'll have dinner plated up in now time. Don't forget the cheese!
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.
500 g
Beef Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
2 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cut fresh lasagne sheets into 2cm thick ribbons widthways.
• Cook lasagne ribbons in boiling water until ‘al dente’, 3-4 minutes.
• Reserve some pasta water(see ingredients).
• Drain lasagne ribbons, then return to the saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat.
• Cook beef mince (no need for oil!) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir through cooked lasagne ribbons until well combined. Season with pepper.
• Divide rustic beef spaghetti bolognese and cheat’s fettuccine between bowls. Top with Parmesan cheese to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop kalamata olives and stir through the pasta. Dollop spaghetti with basil pesto and
tear over parsley to serve.