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 plant-based basil pesto-packed ciabatta, adding even more flavour to this already delicious meal.
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 packet
Green beans
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 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: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1 sachet
Thyme
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
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.
• Trim green beans.
• 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 rack 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 green beans,
tossing regularly, 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, 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 (see ingredients). 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, then add
tomato paste, thyme, garlic and herb &
mushroom seasoning and cook until fragrant,
1-2 minutes.
• Add tomato paste, chicken-style stock powder
and the reserved pasta water and cook,
stirring, until slightly thickened, 1-2 minutes.
• Remove frying pan from heat, then add cooked
fettuccine and toss to coat. Season to taste with
salt and pepper.
• To the bowl with green beans, 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 grated
Parmesan cheese.
• Serve with green bean salad and ‘pesto’
ciabatta. Enjoy!
