Beef Mince Ragu & Fettuccine

Name: Beef Mince Ragu & Fettuccine with Plant-Based Basil Pesto & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 250 g Beef Mince; 1 Celery; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Fettuccine; 1 packet Plant-Based Basil Pesto; 1 Carrot; 1 sachet Kiwi Spice Blend; 1 Red Onion

with Plant-Based Basil Pesto & Parsley

Get up to $175 off

Allergens:

Wheat

•Gluten

•Cashew

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

250 g

Beef Mince

Celery

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Fettuccine

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Eggs, Soy, Wheat, Gluten, Milk, Sesame, Fish. )

Carrot

1 sachet

Kiwi Spice Blend

Red Onion

Nutrition Values

Calories792 kcal

Energy (kJ)3310 kJ

Fat30 g

of which saturates9.5 g

Carbohydrate80.9 g

of which sugars11.3 g

Dietary Fibre10.1 g

Protein43.4 g

Cholesterol50.8 mg

Sodium715 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.

• Meanwhile, finely chop carrot and celery. Finely chop onion (see ingredients) and garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and onion until tender, 5-6 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Reduce heat to medium, add garlic, tomato paste and Kiwi spice blend, and cook until fragrant, 1 minute. • Add the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and baby spinach leaves, and stir to combine. Season with pepper.

• Divide beef mince ragu and fettuccine between bowls. • Drizzle over plant-based basil pesto and tear over parsley. Enjoy!