One-Pot Beef Meatball Ragu & Penne
with Silverbeet & Parmesan Cheese- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Wheat
Rich, radiant and ravishing to eat, do we need to say any more about this beef ragu? Stir through a mixture of veggies including carrot and silverbeet. Cook everything up in one pot with the penne and your ragu is ready! *Unfortunately, this week's fusilli and Cheddar were in short supply, so we've replaced them with penne and Parmesan. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
250 g
Beef Mince
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Garlic Paste
(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat)
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Grate the carrot. Roughly chop silverbeet. • In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The meatballs will finish cooking in step 4!
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add garlic & herb seasoning, garlic paste and tomato paste and cook until fragrant, 1 minute. • Add penne, tomato sugo, vegetable stock powder, the boiling water (2 cups for 2 people / 4 cups for 4 people) and the brown sugar, then return meatballs to the pan, stirring to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 13-15 minutes. • In the last 5 minutes, add silverbeet and stir to combine.
• Remove lid from pan, then stir through the butter until melted, 1 minute. Season to taste. • Divide one-pot beef meatball ragu and penne between plates. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
