Bolognese Ragu and Porcini Mushroom Tortellini
with Parmesan Crisps and Italian Salad
A bold, savoury ragu comes together fast, coating tender tortellini, topped with crunchy Parmesan shards.
NEW
Cals 1165 · Prot 81 · Carbs 85 · Fat 57
Family Friendly
Chef's choice
40 min
A bold, savoury ragu comes together fast, coating tender tortellini, topped with crunchy Parmesan shards.
NEW
Cals 1165 · Prot 81 · Carbs 85 · Fat 57
Family Friendly
Chef's choice
Ingredients
Pasta
Grass fed Beef Mince Lean
350 Grams
Carrot
1 Piece
Garlic cloves
2 Piece
Red onion
1 Piece
Dried oregano
2 Grams
Tomato paste
30 Grams
Peeled plum tomatoes
400 Grams
Beef stock cube
9*11*15*
1 Piece
Porcini mushroom tortellini
4*5*10*11*
250 Grams
Fresh basil
15 Grams
Parmesan crisp
Grated Parmesan
4*
45 Grams
Salad
Cherry tomatoes
150 Grams
Baby gem lettuce
2 Piece
Baby mozzarella balls
4*
150 Grams
Herb dressing
14*
60 ML
Allergens
*9 Soya, *11 Gluten, *15 Celery, *4 Milk, *5 Eggs, *10 Wheat, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4883 / 1165 |
| Fats (g) | 56.6 |
| of which saturated (g) | 23.3 |
| Carbohydrates (g) | 85 |
| of which sugars (g) | 20.8 |
| Fibers (g) | 9.3 |
| Proteins (g) | 81 |
| Salt (g) | 6.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and cut the carrot into small cubes.
- Peel and chop the garlic into rounds.
- Peel the red onion and slice half, finely chop the other half.
Tip! To save time - grate the carrot instead!
2 Make bolognese
- Heat a large frying pan or pot, on medium-high heat, with a drizzle of oil.
- Add the mince beef, using a wooden spoon to break it up.
- Cook for 3-4 mins or until browned all over.
- Add and fry the finely chopped onion, carrot cubes, garlic and oregano for 1-2 min.
- Mix in the tomato paste and peeled tomato. Roughly crush the peeled tomato with a wooden spoon.
- Mix in the stock cube and bring to a boil.
- Lower the heat, cover with a lid and simmer for 10-15 min.
3 Make parmesan crisp
- Meanwhile, in a small non-stick pan, spread a thin layer of parmesan avoiding gaps.
- On medium heat without mixing, melt the parmesan till it is bubbling.
- Cook until starting to brown.
- Take off the heat and leave the parmesan crisp in the pan to cool down and harden.
- Using a rubber spatula, gently nudge the edges to loosen.
Tip! Too tricky? Just sprinkle the parmesan over the pasta instead!
4 Add pasta
- Carefully add the tortellini, tear in some basil and stir to coat, reserving whole basil leaves for garnish.
- Lower the heat, cover and cook for 4-5 min.
Tip! The sauce thickens after leaving to stand for 1-2 min. Add a splash of water if too thick!
5 Make salad
- Cut the cherry tomatoes in half.
- Trim and shred the lettuce leaves.
- Drain the mozzarella balls well.
- In a bowl, mix together cherry tomatoes, sliced red onion, baby gem lettuce and mozzarella balls.
- Top with the herb dressing.
6 Serve
- Carefully break off pieces of the parmesan crisp.
- Plate the Porcini Mushroom Tortellini Bolognese Ragu.
- Garnish with shards of parmesan crisps and reserved basil leaves. Serve the Italian Salad alongside.
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