Rich Italian Plant-Based Ragu Fettuccine

• Cut deep slices, taking care to not slice all the  
way through, across bake-at-home ciabatta in  
1cm intervals.
• Push garlic butter into ciabatta slices and wrap 
in foil.
• Place ciabatta directly on wire racks in the oven and 
bake until heated through, 8-10 minutes. 

• Pour boiling water into a large saucepan over high 
heat with a pinch of salt.
• Cook egg fettuccine in the boiling water until  
‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain 
and return to the saucepan.  

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Reduce heat to medium, add Aussie spice blend, a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute.
• Add diced tomatoes with onion and garlic, the balsamic vinegar, stock concentrate, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes.
• Remove pan from heat, then add cooked fettuccine and toss to coat. Season with salt and pepper.

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