Saucy Beef & Bacon Ragu
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Saucy Beef & Bacon Ragu

Saucy Beef & Bacon Ragu

with Spinach-Ricotta Tortellini & Balsamic Cucumber Salad

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.

Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time


Serving amount

1 packet

beef mince

1 packet

diced bacon

½ sachet

Garlic & Herb Seasoning

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 packet

baby leaves

1 packet

tomato sugo

1 packet

spinach & ricotta tortellini

(Contains Egg, Milk, Gluten; May be present Tree Nuts, Fish. )



1 packet

Mixed Salad Leaves

½ packet

Balsamic & Olive Oil Dressing

1 packet


Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)4127 kJ
Fat49.7 g
of which saturates22.3 g
Carbohydrate72.3 g
of which sugars18.2 g
Dietary Fibre4.9 g
Protein55.9 g
Sodium2256 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.


Large Frying Pan
Large Pan



• 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 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, then add spinach & ricotta tortellini and cook, over high heat, until ‘al dente’, 3 minutes. • Using a slotted spoon, transfer tortellini to the frying pan with the ragu, 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, mixed salad leaves and balsamic & olive oil dressing (see ingredients). • Toss and season to taste.


• Divide beef and bacon ragu with spinach-ricotta tortellini between bowls. • Garnish with torn parsley. Serve with cucumber salad. Enjoy!