Quick Beef, Cherry Tomato & Leek Ragu

Name: Quick Beef, Cherry Tomato & Leek Ragu with Wholemeal Fusilli & Feta
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 clove garlic; 1 leek; 1 packet wholemeal fusilli; 1 packet beef mince; 1 sachet Garlic & Herb Seasoning; 1 tin tinned cherry tomatoes; ½ tsp brown sugar; 1 bag baby spinach leaves; 1 pinch chilli flakes; ¼ block Cow's Milk Feta

with Wholemeal Fusilli & Feta

Get up to $175 off

Rich, radiant and ravishing to eat, do we need to say any more about this beef ragu? Stir through a mixture of veggies including leek and baby spinach for that pop of green, crumble over feta for a creamy finish and this fusilli ragu is ready!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Easy Prep

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

leek

1 packet

wholemeal fusilli

1 packet

beef mince

1 sachet

Garlic & Herb Seasoning

1 tin

tinned cherry tomatoes

1 bag

baby spinach leaves

1 pinch

chilli flakes

¼ block

Cow's Milk Feta

Not included in your delivery

olive oil

½ tsp

brown sugar

Nutrition Values

Energy (kJ)2899 kJ

Fat24.8 g

of which saturates9.1 g

Carbohydrate65.1 g

of which sugars13.1 g

Protein41.5 g

Sodium642 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.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Finely chop garlic. Thinly slice leek. • Half-fill a large saucepan with boiling water, then add a a pinch of salt. • Cook wholemeal fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to pan with a drizzle of olive oil.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add leek and cook, stirring, until softened, 4-5 minutes. • Add garlic & herb seasoning, garlic and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes.

• Remove pan from heat, then add cooked fusilli, the baby spinach leaves and a drizzle of olive oil. Stir to combine. Season to taste.

TIP: Add a splash more pasta water if the sauce mixture looks too thick.

• Divide beef, cherry tomato and leek ragu between bowls. • Crumble over feta (see ingredients). Garnish with chilli flakes (if using) to serve. Enjoy!