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: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
250 g
Beef Mince
1 packet
Green beans
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 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
1 packet
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
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 ends of asparagus. 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 bake-at-home 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 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, then add tomato paste, thyme, garlic and herb & mushroom seasoning and cook, until fragrant, 1-2 minutes. • Add tomato sugo, 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 ciabatta. Enjoy!
