Quick Ragu Fusilli
with Mozzarella and Honey Dressed Leaves
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!
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
500
Beef Mince
2
Onion
2
Celery Stick
(Contains Celery)
2
Tinned Plum Tomates
1
Beef Stock Pot
3
Worcester Sauce
(Contains Cereals containing gluten)
360
Fusilli
(Contains Cereals containing gluten May contain Soya)
40
Parmesan Cheese
(Contains Milk)
2
Mozzarella
(Contains Milk)
1
Cucumber
(May contain Celery)
1
Lemon
2
Honey
1
Baby Leaves
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
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, peel and thinly slice the onion into half moons. Chop the celery into small ½cm cubes. Put a large saucepan of water on to boil with a pinch of salt for the pasta.
Once the beef has browned, add the onion and celery. Cook until soft, 5 mins. Pour in the plum tomatoes, beef stock pot and Worcester sauce. Stir to dissolve the stock pot and break up the tomatoes with a spoon. Simmer until the ragu is thick and tomatoey, 10 mins.
Meanwhile, add the fusilli (you don't need the whole pack!) to the pan of 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 cucumber into 1cm chunks. Squeeze a little lemon juice into a large bowl and add the honey and olive oil (amount specified in the ingredient list). Season with salt and black pepper and mix together with a spoon. 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 parmesan and the mozzarella chunks. Stir together. Transfer the mixture 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 until golden and bubbly, 5 mins.
Add the baby leaves and cucumber to the dressing and toss to combine. Serve the fusilli ragu in bowls with the honey dressed leaves on top. Enjoy!
