Saucy Beef & Bacon Ragù

Name: Saucy Beef & Bacon Ragù with Spinach-Ricotta Tortellini & Cucumber Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 250 g Beef Mince; 1 packet Balsamic & Olive Oil Dressing; 1 packet Garlic Paste; 1 packet Tomato Sugo; 100 g Diced Bacon; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Parsley; 1 Cucumber; 1 packet Mixed Salad Leaves; 1 packet Spinach & Ricotta Tortellini

with Spinach-Ricotta Tortellini & Cucumber Salad

Get up to $175 off

Tags:

Easy

Allergens:

Milk

•Eggs

•Wheat

•Gluten

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

250 g

Beef Mince

1 packet

Balsamic & Olive Oil Dressing

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Tomato Sugo

(May be present: Gluten, Wheat. )

100 g

Diced Bacon

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Parsley

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Spinach & Ricotta Tortellini

(Contains: Milk, Eggs, Wheat, Gluten; May be present: Fish, Molluscs. )

Nutrition Values

Calories999 kcal

Energy (kJ)4180 kJ

Fat50.5 g

of which saturates22.1 g

Carbohydrate75.7 g

of which sugars19.9 g

Dietary Fibre5.3 g

Protein56.8 g

Cholesterol50.8 mg

Sodium2500 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.

Cooking Steps

• Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and diced bacon, breaking up with a spoon, until just browned, 5-6 minutes. • Add garlic & herb seasoning (see ingredients), garlic paste, tomato paste and baby leaves and cook until wilted, 1-2 minutes. • Remove pan from heat, then stir through tomato sugo.

TIP: For best results, drain the oil from the pan after cooking the meat.

• Meanwhile, half-fill a large saucepan with boiling water. • Bring to the boil, then add spinach & ricotta tortellini and cook, over high heat, until ‘al dente’, 3 minutes. • Using a slotted spoon, transfer tortellini to the frying pan with the ragu, along with a dash of pasta water. • Toss to combine, then season to taste.

• Thinly slice cucumber(see ingredients) into half-moons. • In a large bowl, combine cucumber, mixed salad leaves and balsamic & olive oil dressing (see ingredients). • Toss and season to taste.

• Divide beef and bacon ragu with spinach-ricotta tortellini between bowls. • Garnish with torn parsley. Serve with cucumber salad. Enjoy!