HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Beef, Cherry Tomato & Leek Ragu
Quick Beef, Cherry Tomato & Leek Ragu

Quick Beef, Cherry Tomato & Leek Ragu

with Wholemeal Fusilli & Feta

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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:QuickDietitian approvedEasy Prep

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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 packet

wholemeal fusilli

(ContainsGlutenMay be presentEgg, 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

(ContainsMilkMay be presentTree Nuts)

Not included in your delivery

olive oil

½ tsp

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• 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!