Quick Fusili Beef Ragu
with Honey Dressed Leaves
The word ‘fusilli’ comes from the Italian word ‘fuso’, and literally translates into English as ‘little spindles’. The twists and turns are perfect for holding rich, chunky pasta sauces, which is exactly why we’ve chosen it for this recipe! Finishing the pasta bake under the grill not only saves you time (no need to wait for your oven to heat up!) but also gives your bake a bubbling golden topping! Win-win!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
7.5
Worcester Sauce
(Contains Cereals containing gluten)
160
Fusilli
(Contains Cereals containing gluten)
100
Cherry Plum Tomatoes
½
Beef Stock Powder
7.5
Honey
15
Tomato Puree
1
Mozzarella
(Contains Milk)
¼
Lemon
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
Cucumber
(May contain Celery)
½
Finely Chopped Tomatoes with Basil
Not included in your delivery
1
Olive Oil
25
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the beef mince along with a pinch of salt and black pepper. Cook until browned, about 5 mins. Use a wooden spoon to break it up as it cooks.
Once the beef is browned, add the finely chopped tomatoes with basil, tomato purée, beef stock pot, Worcester sauce and water (amount specified in the ingredient list). Stir to dissolve the stock pot and simmer until the ragu is thick and tomatoey, 10-12 mins.
Meanwhile, add the fusilli (you don't need the whole pack!) to your pan of boiling water. Cook until al dente, about 9 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - if it's not quite there yet, just cook for a little longer.
While the pasta cooks, tear the mozzarella into small pieces. Halve the cucumber lengthways, then slice widthways into 1cm wide half moons. Squeeze the juice from the lemon into a large bowl. Add the honey and olive oil (amount specified in the ingredient list), season with salt and black pepper and mix together with a fork. Preheat your grill to high.
Once the ragu has thickened and the pasta is cooked, drain the pasta in a colander and add it to the ragu. Add half the mozzarella pieces and half the hard Italian cheese. Stir together. Transfer the pasta to an ovenproof dish (or leave it in the pan if it's ovenproof), scatter over the remaining mozzarella and sprinkle on the rest of the hard Italian cheese. Pop under your grill until golden and bubbly, 5 mins.
If everyone wants their salad dressed, add all the cucumber and tomato to the bowl with the dressing and toss to coat. If little ones would prefer their salad plain, just set some aside for them first. Serve the fusilli ragu bake with some salad on the side. Enjoy!
