Fresh Mushroom Fiorelli in Rich Ragu
with Italian hard cheese0.0(0)
Calories
:
865 kcalProtein
:
39.9g proteinTotal
:
10 minutesDifficulty
:
EasySuper Quick
Quick Prep
Family Friendly
Allergens:
- Cereals containing gluten
- Egg
- Milk
- Wheat
- Sulphites
- Mustard
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Molluscs
- May contain traces of allergens
This hearty tomato-based recipe features mince, vibrant green peas and even more exciting, pasta stuffed with a blend of spinach and mushrooms. It's rich and warming and filled with flavour. The perfect weeknight meal!
Ingredients
Serving amount
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
5 grams
Thyme
1 pack(s)
Passata
120 grams
Peas
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Beef and Pork Mince
Not included in your delivery
1 tbsp
Flour
½ to taste
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3619 kJ
Energy (kcal)865 kcal
Fat38.2 g
of which saturates16.6 g
Carbohydrate81.5 g
of which sugars13.2 g
Dietary Fiber5.2 g
Protein39.9 g
Salt2.4 g
Potassium3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
Cooking steps
1
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat.
- Simmer until softened, 5-6 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Once the pasta is in the water, do not allow it to boil anymore, otherwise it will burst.
2
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the mince until browned, 3-4 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince.
- Mix 1 tbsp flour (per 2P) into the mince.
3
- Pick the thyme leaves and roughly chop (discard the stalks).
- Add 100ml water (per 2P), stock, passata, balsamic glaze, thyme and ½ tsp sugar (per 2P) to the mince.
- Cover and simmer until thickened slightly, 4-6 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Pop in the cooked pasta and peas and allow to warm through.
- Add a splash of water to loosen the stew if required. Season to taste with salt, pepper and sugar.
4
- Divide the fiorelli and ragu between bowls.
- Sprinkle over the Italian hard cheese.
