Beef & Bacon Fettuccine Bolognese
with Fresh Pasta, Green Bean Salad & Pesto Panini
Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this beef and bacon bolognese didn't involve hours of cooking. Enjoy it alongside a pesto-packed hasselback panini, adding even more flavour to this already delicious meal.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Asparagus
1
Celery
1
Red Onion
Garlic
1
Wholemeal Panini
(Contains Gluten, Soy; )
1
Plant-Based Basil Pesto
1
Diced Bacon
1
Beef Mince
1
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Tomato Paste
1
Herb & Mushroom Seasoning
1
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Beef-Style Stock Powder
1
Mixed Salad Leaves
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
balsamic vinegar
Nutrition Values
Instructions
• Preheat oven to 200°C/180°C fan-forced. Boil the kettle. Trim and halve green beans. Finely chop celery, onion (see ingredients) and garlic. • Cut deep slices, taking care to not slice all the way through, across wholemeal panini in 1cm intervals. Push basil pesto into slices with the back of a spoon and wrap in foil. • Place panini directly on wire racks in the oven and bake until heated through, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and cook until tender, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, celery and onion, and cook, until tender, 4-5 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fresh fettuccine to the boiling water and cook until °al dente°, 3 minutes. Reserve some pasta water (1/2 cup for 2 people/1 cup for 4 people). Drain and return to the saucepan.
• Reduce frying pan to medium heat, the add tomato paste, garlic and herb & mushroom seasoning and cook, until fragrant, 1-2 minutes. • Add red wine jus, beef-style stock powder and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked fettucine and toss to coat. Season with salt and pepper. • To the bowl with the beans, add mixed salad leaves and a drizzle of balsamic vinegar. Toss to combine and season to taste.
• Divide beef and bacon fettuccine alla Bolognese between bowls. Top with grated Parmesan cheese. • Serve with green bean salad and pesto panini. Enjoy!