Beef & Bacon Fresh Fettuccine Bolognese
with Green Bean Salad & Pesto Ciabatta
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!
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
1 sachet
Herb & Mushroom Seasoning
1
Red Onion
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
250 g
Beef Mince
1
Broccoli
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten; May be present: Cashew, Pine nut, Walnut)
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: Wheat, Gluten, Soy; May be present: Milk, Sesame, Eggs, Lupin, Almond, Hazelnut)
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!
