One-Pot Beef 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!
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
Ingredients
1
carrot
1 packet
beef mince
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 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 sachet
vegetable stock powder
1 bag
Silverbeet
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; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Grate the carrot. • 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!
• 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!
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.
• To the saucepan, add garlic & herb seasoning, garlic paste and tomato 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.
• Remove lid from pan and stir through baby spinach leaves and the butter until melted, 1 minute. Season to taste.
• Divide one-pot beef meatball ragu and penne between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top