Beef, Bacon & Rosemary Fettuccine for Dinner
with Mediterranean Beef Couscous for Lunch
- Gluten(Wheat)
- Milk
- Tree Nuts
- Eggs
- May contain traces of allergens
- Soy
- Gluten
- Peanuts
- Sesame
- Milk
- Traces of Tree Nuts
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Whip up a hearty beef ragu with fettuccine for dinner, then an easy yet flavour-packed beef couscous bowl for lunch. Extra delicious! *The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2940kJ Energy, 28.6g Fat, 13.0g Saturated Fat, 62.3g Carbohydrate, 20.5g Sugars, 44.8g Protein, 2730mg Sodium.*
Ingredients
1 unit
carrot
1 stalk
celery
1 unit
onion
4 clove
garlic
1 bunch
rosemary
1 packet
diced bacon
1 packet
beef mince
2 sachet
tomato paste
2 tin
chopped tomatoes
1 sachet
beef-style stock powder
1 packet
fettuccine
(Contains: Gluten(Wheat); May be present: Eggs, Soy)
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 bunch
parsley
1 packet
capers
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk)
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Bring a kettle of water to the boil. Finely chop the carrot (unpeeled), celery and brown onion. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves.
TIP: Grate the carrot if you prefer.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, stirring, until golden, 3-4 minutes. Add the carrot, celery and onion and cook until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the salt, garlic and rosemary and cook until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, until the beef is coated, 2 minutes. Add the chopped tomatoes and beef stock. Reduce the heat to medium and simmer until thickened, 10 minutes.
While the veggies are cooking, add the fettuccine to the saucepan of boiling water. Cook until 'al dente', 10 minutes. Drain and return to the saucepan. Place the couscous in a medium bowl with the vegetable stock. Add 3/4 cup of boiling water and stir to combine. Immediately cover the bowl with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Stir the brown sugar, baby spinach leaves and butter through the tomato sauce until the spinach is wilted, 2 minutes. Season to taste with salt and pepper, then transfer two portions into a bowl and set aside. Add the fettuccine to the pan with the remaining tomato sauce and toss to coat.
Divide the beef, bacon and rosemary fettuccine between plates and sprinkle over the grated Parmesan cheese.
When you're ready to pack your lunch, roughly chop the parsley leaves. Stir the parsley and capers through the reserved beef and tomato sauce. Divide the couscous between two microwavable containers and top with the Mediterranean beef. Crumble over the feta. At lunch time, heat in the microwave until piping hot, 2-3 minutes.
