Quick Beef-Pork Ragu & Carrot Noodles
with Bacon, Parmesan & Radish Salad
Everyone lovse a beef and pork ragu with their preferred kind of pasta, but hear us out on this because carrot noodles may be the next spaghetti. Their vibrant colour warms the plate and they soak up every bit of the ragu so you can grab a big mouthful. Trust us, this is one you don’t want to miss.
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
2 clove
garlic
1 packet
diced bacon
1 bag
Carrot Noodles
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
tomato sugo
2
radish
1
cucumber
1 packet
beef & pork mince
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
½ cup
water
½ tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice radish. Slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot noodles until softened, 2-3 minutes (cook in batches if your pan is getting crowded). Season to taste. • Add garlic and 1/2 the butter and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook beef & pork mince and diced bacon, breaking up with a spoon, until just browned and golden, 6-7 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. Add tomato sugo, the remaining butter, brown sugar and the water and cook until slightly thickened, 2-3 minutes. Season to taste.
• In a medium bowl, combine radish, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil and a pinch of salt. • Divide carrot noodles between bowls and top with beef, pork and bacon ragu. • Sprinkle with grated Parmesan cheese. Serve with radish salad. Enjoy!