Beef & Bacon Fresh Fettuccine Bolognese
with Green Bean Salad & Pesto Ciabatta- Cashew
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Cashew
- Pine nut
- Walnut
- Lupin
- Almond
- Hazelnut
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 ciabatta, adding even more flavour to this already delicious meal. *We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1
Red Onion
1 packet
Plant-Based Basil Pesto
(Contains: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
250 g
Beef Mince
1
Broccoli
1 packet
Fresh Fettuccine
(Contains: Cashew, Pine nut, Walnut, May contain traces of allergens, Eggs, Wheat, Gluten; )
100 g
Diced Bacon
1
Celery
1 packet
Tomato Paste
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Ciabatta
(Contains: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk, May contain traces of allergens, Wheat, Gluten, Soy; )
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Boil
the kettle.
• Chop broccoli (see ingredients), including the
stalk, into small florets.
• Finely chop celery, onion (see ingredients) and
garlic. Pick thyme leaves.
• Cut ciabatta in half lengthways.
• Push plant-based basil pesto into ciabatta with
the back of a spoon and wrap in foil.
• Place ciabatta directly on wire racks in oven and
bake until heated through, 5 minutes.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook broccoli until tender, 6-7 minutes. Add
a dash of water to pan to help broccoli 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, until tender, 4-5 minutes.
• Add beef mince, breaking up with a spoon, until
just browned, 3-4 minutes.
• Pour boiling 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.
TIP: ‘Al dente’ pasta is cooked through but still
slightly firm in the centre.
• Reduce frying pan to medium heat, add tomato
paste, thyme, garlic and herb & mushroom
seasoning, then cook until fragrant,
1-2 minutes.
• Add gravy granules, chicken-style stock
powder and reserved pasta water and cook,
stirring, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked
fettuccine and toss to coat. Season to taste with
salt and pepper.
• To the bowl with broccoli, add mixed salad
leaves and a drizzle of balsamic vinegar. Toss to
combine and season to taste.
• Divide beef and bacon fresh fettuccine bolognese
between bowls. Sprinkle with Parmesan cheese.
• Serve with broccoli salad and warm pesto
ciabatta. Enjoy!
