Beef fettuccine bolognese with salad & parmesan
Appliance/Function:
Equipment
- 1 Large pot
- 1 Large deep frypan
Ingredients
Beef
- 2 cloves garlic
- 1 tbsp olive oil
- 450 g beef mince
Pasta
- 1 cup frozen peas
- 400 g fresh fettuccine pasta or gluten-free pasta
Sauce
- 400 g diced tomatoes
- 2 tsp Italian herbs
- 1 cup baby spinach
Salad
- ½ cup parmesan cheese
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 2 cups mixed salad leaves
Instructions
Before you start
- Bring a large pot of salted water to a boil for the pasta.
Cook beef
- Peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a large, deep frypan. Add the garlic and cook, stirring for 1 minute. Add 450 g beef mince and cook, breaking up the lumps with a spoon, for 4 minutes until cooked through.
Cook pasta
- Meanwhile, add 1 cup frozen peas and 400 g fresh fettuccine pasta to the pot of salted boiling water and cook according to packet directions. Reserve 125mls or ½ cup of pasta water, then drain the peas and pasta.
Make sauce
- Add 400 g diced tomatoes, 2 tsp Italian herbs, 1 cup baby spinach and the reserved pasta water to the beef mixture. Cook, stirring regularly, for 3-4 minutes until heated through. Then add the pasta and peas to the beef and sauce and toss to combine. Season to taste with salt and pepper.
Make salad
- Grate half the parmesan cheese and shave the remaining half with a vegetable peeler. Combine 1 tbsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add 2 cups mixed salad leaves and the grated parmesan and toss to combine.
To serve
- Divide the beef fettuccine bolognese with salad and parmesan between bowls. Sprinkle the remaining shaved parmesan over the pasta.
Nutrition
Calories: 680kcal | Carbohydrates: 82g | Protein: 47g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 162mg | Sodium: 330mg | Potassium: 1111mg | Fiber: 7g | Sugar: 6g | Calcium: 267mg | Iron: 7mg