One-Pan Bacon & Beef Meatball Ragu Fusilli
with Spinach & Cheddar Cheese
The best meals are the ones cooked in one pan and with mega flavour, which means less time washing up and more time enjoying the meal. This one-pot bacon & beef meatball ragu tastes even better than it sounds (and it sounds really good). We envy the cheesy goodness that is packed into every spoonful!
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.
Ingredients
1
carrot
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Italian herbs
1 packet
diced bacon
(May be present: Soy. )
1 sachet
Garlic & Herb Seasoning
2 packet
garlic paste
1 packet
tomato paste
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
passata
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
¼ tsp
salt
2 cup
boiling water
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. • In a medium bowl, combine beef mince, fine breadcrumbs, Italian herbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. TIP: The meatballs will finish cooking in step 4!
• Return pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and carrot, breaking up with a spoon, until golden, 4-5 minutes.
• To pan, add garlic & herb seasoning, tomato paste and garlic paste and cook, until fragrant, 1 minute. • Add fusilli, passata, chicken stock pot, the boiling water, brown sugar and return meatballs, stirring to combine. Bring to a boil then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is 'al dente', 13-15 minutes.
• Remove lid from pan and stir through baby spinach, the butter and half the Cheddar cheese, until wilted and melted, 1 minute. Season to taste.
• Divide one-pot meatball and bacon ragu fusilli between bowls. • Sprinkle over remaining cheese. Enjoy!