Saucy Lean Beef Ragu Fettuccine
with Veggies & Parmesan Cheese
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Warm, hearty and tasty spring to mind when you put lean beef mince and fettuccine in the same sentence. This one lives up to these descriptors meaning you’ll be at the bottom of the bowl in no time.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Passata
250 g
Lean Beef Mince
1 sachet
Tomato & Herb Seasoning
1
Leek
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with the boiling water, add a generous pinch of salt and place over high heat. • Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, thinly slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, stirring, until tender, 4-5 minutes. Transfer to a bowl and season.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste and tomato & herb seasoning, stirring until fragrant, 1 minute. Add lean beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in passata, the brown sugar, butter and reserved pasta water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through baby spinach leaves, cooked zucchini and fettuccine, until combined. Season to taste.
• Divide Nonna's lean beef ragu and fettuccine between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!
