One-Pot Beef & Bacon Meatball Ragu Penne
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One-Pot Beef & Bacon Meatball Ragu Penne

One-Pot Beef & Bacon Meatball Ragu Penne

with Silverbeet & Parmesan Cheese

Rich, radiant and ravishing to eat, do we need to say any more about this beef ragu? Stir through a mixture of veggies including carrot and spinach. Cook everything up in one pot with the penne and your ragu is ready!

Unfortunately, this week's fusilli was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Kid Friendly
Allergens:
Gluten
Egg
Milk

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

diced bacon

1 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

penne

(Contains Gluten; May be present Soy, Egg. )

1 packet

tomato sugo

1 bag

Silverbeet

1 sachet

vegetable stock powder

1 packet

beef mince

1 sachet

Aussie Spice Blend

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

2 cup

boiling water

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4687 kJ
Fat47.5 g
of which saturates21.5 g
Carbohydrate104.5 g
of which sugars19.7 g
Protein62 g
Sodium2957 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.

Utensils

Large Pan
Lid

Instructions

1
1

• Boil the kettle. • Grate the carrot. Roughly chop silverbeet. • In a medium bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

2
2

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The meatballs will finish cooking in step 4!

3
3

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.

4
4

• To the saucepan, add diced bacon and cook, breaking up with a spoon, until golden, 5-6 minutes. • Add garlic & herb seasoning, tomato paste and garlic paste and cook, until fragrant, 1 minute. • Add penne, tomato sugo, vegetable stock powder, the boiling water (2 cups for 2 people / 4 cups for 4 people), brown sugar and return meatballs, stirring to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 13-15 minutes. • In the last 5 minutes, add silverbeet and stir to combine.

5
5

• Remove lid from pan and stir through the butter until melted, 1 minute. Season to taste.

6
6

• Divide one-pot beef and bacon meatball ragu and penne between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!

Little cooks: Add the finishing touch by sprinkling the cheese on top.