Pesto & Beef Fettuccine Ragu
with Herby Garlic Bread & 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!
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 packet
Snacking Tomatoes
1 packet
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 clove
garlic
1 packet
parsley
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
beef mince
1 packet
passata
1 sachet
chicken-style stock powder
1 packet
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ tsp
salt
½ tbs
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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.
• 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 some 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.
• While fettuccine is cooking, finely chop garlic. • Roughly chop parsley. • Slice bake-at-home ciabatta in half lengthways. • In a small microwave-safe 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.
• 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, chicken-style stock powder, 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.
• In a medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Divide beef fettuccine ragu between bowls. Top with basil pesto and Parmesan cheese. • Sprinkle parsley over garlic bread to serve. • Serve with herby garlic bread and salad. Enjoy!