Hearty Beef & Bacon Ragù
with Spinach-Ricotta Tortellini & Cucumber Salad
- Eggs
- Milk
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Traces of Tree Nuts
Fancy flavours done easy is always going to be a favourite in our books. You can taste those five-stars in a tomato beef and bacon ragu, and it’s as simple as whipping up a fresh salad and tortellini to go with it.
Ingredients
1 packet
beef mince
1 packet
diced bacon
½ sachet
Garlic & Herb Seasoning
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
tomato paste
1 bag
baby spinach leaves
1 packet
tomato sugo
1 packet
spinach & ricotta tortellini
(Contains: Eggs, Milk, Gluten May be present: Fish, Tree Nuts)
1
cucumber
1 bag
Rocket leaves
½ packet
Balsamic & Olive Oil Dressing
1 bag
parsley
Not included in your delivery
olive oil
Nutrition
Utensils
Cooking Steps
• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 5-6 minutes. • Add garlic & herb seasoning (see ingredients), garlic paste, tomato paste and baby spinach leaves and cook until wilted, 1-2 minutes. • Remove pan from heat, then stir through tomato sugo.
TIP: For best results, drain the oil from the pan after cooking the meat.
• Meanwhile, half-fill a large saucepan with boiling water. • Bring to the boil over high heat, then add spinach & ricotta tortellini and cook until ‘al dente’, 3 minutes. • Using a slotted spoon, transfer tortellini to the frying pan of ragù, along with a dash of pasta water. • Toss to combine, then season to taste.
• Thinly slice cucumber into half-moons. • In a large bowl, combine cucumber, rocket and balsamic & olive oil dressing (see ingredients). • Toss and season to taste.
• Divide beef and bacon ragu with spinach-ricotta tortellini between bowls. • Serve with cucumber salad. • Garnish with torn parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish rich and meaty, with a strong bacon flavour; others felt it was too sweet.
- Ease of prep: Quick and easy to prepare, making it a popular choice for weeknight dinners.
- Suggestions: Consider using plain pasta instead of filled tortellini for a lighter meal. Drain excess oil after cooking the meat.
- Next-day meals: The pasta reportedly tastes even better the next day, making it great for leftovers.
- Portions: Generous serving size; some found it easily fed three adults.
