Ragu is a slow cooked meat-based sauce that is traditionally served with pasta. We've sped it up a little in this tasty pasta bake topped with mozzarella and served with delicate honey dressed leaves. Delicious!
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/ serving 4 people
/ serving 4 people
Tinned Plum Tomates
Beef Stock Pot
Worcester Sauce(ContainsCereals containing gluten)
Fusilli(ContainsCereals containing gluten)
Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the beef mince to the pan with a pinch of salt and black pepper. Cook until browned, 5 mins. Break it up with a wooden spoon. Halve the onion, peel and thinly slice into half moons. Peel and grate the garlic (or use a garlic press). Chop the celery into small 1⁄2cm cubes. Put a large saucepan of water on to boil with a pinch of salt.
Once the beef is browned, add the onion and celery. Cook until softened, 5 mins. Add the garlic. Cook for 1 minute more. Pour in the plum tomatoes, water (amount specified in the ingredient list), beef stock pot and Worcestershire sauce. Stir to dissolve the stock pot and break up the tomatoes with a spoon. Simmer for 10 mins until the sauce is thick and tomatoey.
Add the fusilli (you don't need the whole pack!) to the boiling water. Cook for 9 mins until al dente . 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.
Grate the parmesan, thinly slice half the mozzarella and tear the rest into small chunks. Chop the mini cucumber into 1cm chunks. Squeeze a little lemon juice into a large bowl and add the honey and a good glug of olive oil. 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 and add it to the ragu. Add half the parmesan and the mozzarella chunks. Stir together. Transfer the pasta to an ovenproof dish (or leave it in the pan if it's ovenproof), sprinkle over the remaining parmesan and lay the mozzarella slices on top. Pop under your grill for 5 mins or until golden and bubbly.
Add the baby leaves and cucumber to your dressing and toss to combine. Serve the fusilli ragu in bowls with the salad on top and enjoy!