Beef & Veggie Ragu with Gnocchi
with Mexican Beef Chilli Rice Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then create a new twist on the recipe to create something different for lunch the next day! Start with an Italian beef ragu with pan-fried gnocchi, then add a little spice to your beef mixture and turn it into a Mexican chilli to enjoy with rice 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: 2650kJ Energy, 25g Fat,12.8g Saturated Fat, 56.7g Carbohydrate, 17.9g Sugars, 43.4g Protein, 1170mg Sodium.
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
1
capsicum
1
onion
1
carrot
1 packet
beef mince
1 packet
tomato paste
2 tin
chopped tomatoes
2 cube
beef stock
1 bag
baby spinach leaves
¾ packet
gnocchi
(ContainsGluten)1 bunch
parsley
1 packet
microwavable basmati rice
4 clove
garlic
1 sachet
Italian herbs
1 sachet
Mexican Fiesta spice blend
1 packet
grated Parmesan cheese
(ContainsMilk)1 packet
shredded Cheddar cheese
(ContainsMilk)2 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
1 tbs
brown sugar
½ tbs
balsamic vinegar
Roughly chop the capsicum. Finely chop the red onion and garlic. Grate the carrot. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Cook the capsicum, onion and carrot, stirring, until softened, 5 minutes.
Add the garlic and Italian herbs and cook until fragrant, 1 minute. Cook the beef mince, breaking it up with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients) and cook for 1 minute. Add the brown sugar, chopped tomatoes, balsamic vinegar and crumbled beef stock and simmer until thickened, 10 minutes. Season with salt and pepper. Stir in the baby spinach leaves until wilted, 1 minute. TIP: Add a splash of water if the ragu is too thick!
While the ragu is simmering, heat a second large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients) in a single layer and pan-fry, tossing occasionally, until golden, 8-10 minutes. Season. TIP: If the gnocchi doesn't fit in a single layer, pan-fry in batches so it becomes golden, adding extra olive oil if needed.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Reserve two portions of ragu in the frying pan for lunch. Add the remaining ragu to the gnocchi and toss to coat. Return the reserved ragu to a medium-high heat. Push the ragu to one side, then add a drizzle of olive oil to the empty space. Add the Mexican Fiesta spice blend to the oil and stir until fragrant, 1-2 minutes. Stir to combine the ragu and spice blend. Remove from the heat and set aside.
Roughly chop the parsley leaves. Divide the gnocchi and beef ragu between bowls. Sprinkle with the parsley and grated Parmesan cheese.
When you're ready to pack lunch, divide the microwavable basmati rice between two microwave-safe containers (no need to heat the rice!). Top with the Mexican beef chilli and shredded Cheddar cheese. Pack the Greek-style yoghurt packets and Mexican beef chilli rice bowls separately. Refrigerate. At lunch, microwave the Mexican beef chilli rice for 2-3 minutes or until piping hot. Top with the yoghurt.