Rustic Double Beef Fettuccine Bolognese
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Soy
Comfort food, but make it quick! This bolognese brings rich, slow-cooked flavour in a fraction of the time. Perfectly ‘al dente’ fettuccine gets tossed with a hearty beef and tomato sugo and topped with a generous sprinkle of Parmesan cheese. It’s a cosy, satisfying classic, made easy!
Ingredients
1 packet
Soffritto Mix
500 g
Beef Mince
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Fettuccine
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Classic Roast Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook fettuccine over high heat until ‘al dente’, 9 minutes.
• Reserve some pasta water. Drain fettuccine, then return to saucepan.
Little cooks: Older kids, help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over high heat. • Cook beef mince (no need for oil) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium then add classic roast seasoning and cook until fragrant, 1 minute. • Stir in tomato sugo, the butter, the red wine jus and reserved pasta water, until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.
• Divide quick rustic beef spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy! • If you've added a fancify add-on bundle, roughly chop roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Reviewers found the flavour a little mild, with some wanting a stronger tomato presence in the sauce.
- Ease of prep: Quick and straightforward to put together, and a hit with kids at the table.
- Suggestions: Add fresh parsley as a garnish to brighten the dish; one reviewer also felt the butter could be left out.
