Saucy Beef & Bacon Ragu
with Spinach-Ricotta Tortellini & Balsamic Cucumber Salad
Fancy flavours done easy is always going to be a favourite in our books. You can taste those five-stars in a tomato beef and bacon ragu, and it’s as simple as whipping up a fresh salad and tortellini to go with it.
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
Ingredients
1 packet
beef mince
1 packet
diced bacon
½ sachet
Garlic & Herb Seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 packet
baby leaves
1 packet
tomato sugo
1 packet
spinach & ricotta tortellini
(Contains Egg, Milk, Gluten; May be present Tree Nuts, Fish. )
1
cucumber
1 packet
Mixed Salad Leaves
½ packet
Balsamic & Olive Oil Dressing
1 packet
parsley
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• 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 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!