[F&R] NZ Beef Ragu & Fresh Fettuccine
with Veggies & Spinach
Calories
:
1090 kcalProtein
:
47.6g proteinDifficulty
:
EasyAllergens:
- Eggs
- Wheat
- Gluten
- Cashew
- Pine nut
- Walnut
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Slow-Cooked Beef Brisket
1 packet
Soffritto Mix
1 packet
Fresh Fettuccine
(Contains: Eggs, Wheat, Gluten May be present: Cashew, Pine nut, Walnut)
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition
Calories1090 kcal
Energy (kJ)4550 kJ
Fat49.3 g
of which saturates20 g
Carbohydrate101 g
of which sugars16.3 g
Dietary Fibre6.5 g
Protein47.6 g
Cholesterol90.4 mg
Sodium2070 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
1
- Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in large baking dish. Pour liquid from packaging over beef
- Cover tightly with foil and bake for 12 mins
- Turn beef, add soffritto mix, tomatoes, spice blend, stock powder, brown sugar, butter and water. Stir to combine
- Bake until heated through and liquid has slightly reduced, a further 14-18 mins
2
- When beef has 10 mins remaining, boil kettle
- To a large bowl, add fettuccine, a pinch of salt and enough boiling water to cover pasta
- Cover. Set aside until al dente, 5-8 mins. Drain and return to bowl
3
- Remove beef from oven. Shred beef using two forks
- Add spinach and ragu to fettuccine, and stir to combine. Season to taste
- Plate up beef fettuccine
