HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef & Tomato Sugo With Fresh Fettuccine & Parmesan
Beef & Tomato Sugo with Fresh Fettuccine & Parmesan

Beef & Tomato Sugo with Fresh Fettuccine & Parmesan

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This delicious speedy dinner features a mouth-watering beef tomato sugo sauce tossed through fresh fettuccine. Plus a crisp pear salad, to bring this meal together!


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

Total Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 sachet

beef-style stock powder

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

tomato sugo



1 bag

mixed salad leaves

1 packet

balsamic & olive oil dressing

1 pinch

chilli flakes

1 packet

fresh fettuccine

(ContainsEggs, GlutenMay be presentTree Nuts)

30 g

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3376 kJ
Fat18.8 g
of which saturates6.6 g
Carbohydrate99.9 g
of which sugars10.8 g
Protein53.5 g
Sodium1794 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. • Heat olive oil in a frying pan over high heat. • Cook beef, breaking up, until browned, 4 mins. • Add seasoning, beef stock, garlic paste, tomato sugo and a splash of water. Stir through until heated. Season.


• When kettle boils, pour boiling water into a saucepan over a high heat. Bring to the boil. • Cook fettuccine in boiling water until ‘al dente’, 3 mins. • Drain and return to pan with a drizzle of oil. Season.


• Slice pear. • In a bowl, add pear, salad leaves and dressing. Toss and season. • Divide pasta between bowls. Top with beef sugo. • Sprinkle with Parmesan and a pinch of chilli flakes (if using). • Serve with pear salad.