In this dish, we've teamed the traditional Italian tomato sauce with seasoned beef mince and roasted veggies for a meal that looks every bit as good as it tastes. First dibs gets an extra sprinkling of Parmesan!
Always refer to the product label for the most accurate ingredient and allergen information.
fettuccine(ContainsGlutenMay be presentEgg, Soy)
garlic & herb seasoning
beef-style stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the capsicum into bitesized chunks. Cut the carrot into small chunks. Place the capsicum and carrot on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are cooking, cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent the pasta from sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the fettuccine is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
Add the tomato paste to the pork and stir to coat. Add the chopped tomatoes, brown sugar and beef-style stock powder and stir to combine. Reduce the heat to medium and simmer until slightly thickened, 5 minutes. Add the salt and season with pepper. Add the baby spinach leaves and butter and stir through until the spinach has wilted, 1 minute. Remove from the heat. TIP: Simmer the sauce for an extra 10 minutes if you have time!
Carefully stir the roasted veggies through the sauce. Add the cooked fettuccine and toss to coat. TIP: You can serve the sauce on top of the fettuccine if you prefer! TIP: If the pasta sauce is a little thick, add a dash of the reserved pasta water.
Pick and thinly slice the basil leaves. Divide the pork and roasted veggie fettuccine between bowls. Garnish with the grated Parmesan cheese and basil.