One Pot Bolognese with Curly Fettuccine and Parmesan
This bolognese is sure to be a favourite in every household. The key feature of this dish is that you cook the pasta directly in the sauce, allowing it to soak up all the delicious rich and savoury flavours of the bolognese sauce. You get all the classic comforting flavours without having to worry about boiling and draining pasta, making the cleanup a breeze!
Number of servings
Ingredients
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100 Gram Curly Fettuccine
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1 Brown Onion
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2 Garlic Clove
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1 Stalk Celery
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400g Pack Crushed Tomatoes
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2 Tbsp Beef Stock Concentrate
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1 Tsp Italian Herbs
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1 Cup Baby Spinach
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1 Carrot
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40 Gram Parmesan (Shaved)
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1⁄2 Small Bunch Flatleaf Parsley
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250 Gram Beef and Pork Mince
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
1 Prepare Ingredients
Peel and dice onion, garlic and carrot. Dice celery. Pick parsley leaves and roughly chop, discarding stems. Break the fettuccine into 1/3 pieces.
2 Start Sauce
Heat a pot over medium high heat. Add onions, garlic, celery and carrot and cook for 3 minutes. Add mince, breaking the mince into small pieces with the spoon and brown for about 4 minutes.
Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
3 Finish Sauce
Add tomatoes, 1 cup of water, italian herbs, fettuccine and stock. Bring to a boil, cover and reduce heat to a simmer. Simmer for 12-15 minutes until pasta is al dente and sauce has thickened. Stir in spinach and simmer until wilted. Season with salt and pepper.
4 You Plate It!
Divide pasta between bowls and garnish with parmesan and parsley. Enjoy!
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