Beef & Bacon Fettuccine Bolognese
with Fresh Pasta, Asparagus 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Herb & Mushroom Seasoning
1
Wholemeal Panini
(Contains: Soy, Wheat, Gluten; May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut)
1
Red Onion
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
250 g
Beef Mince
1 packet
Green beans
1 packet
Fresh Fettuccine
(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Walnut, Pine nut)
100 g
Diced Bacon
1
Celery
1 packet
Tomato Paste
1 packet
Red Wine Jus
(May be present: Sesame, Eggs, Almond, Wheat, Gluten, Soy, Fish, Milk)
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Boil the kettle. • Trim ends of asparagus. 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 plant based 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. • Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. 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 asparagus, 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. Sprinkle with Parmesan cheese. • Serve with asparagus salad and warm pesto panini. Enjoy!
