Quick Beef, Cherry Tomato & Leek Ragu
with Wholemeal Fusilli & Feta- Gluten
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
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!*
Ingredients
2 clove
garlic
1
leek
1 packet
wholemeal fusilli
(Contains: Gluten; May be present: Eggs, Soy)
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
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
olive oil
½ tsp
brown sugar
Nutrition Values
Utensils
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!
