Fusilli Pasta & Beef Mince

In less than 30 minutes, your kitchen will be filled with the aromas of an Italian trattoria as you plate up a mound of al dente fusilli pasta, then generously spoon over NOMU Italian Rub-spiced mince coated in an authentic napoletana sauce. Complemented with fresh basil and grated cheese.

Fusilli Pasta & Beef Mince

with grated cheese & baby marrow

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

  • Baby Marrow Rounds
  • Beef
  • Free-Range Beef Mince
  • Fresh Basil
  • Fusili Pasta
  • Grated Mozzarella & Cheddar Cheese
  • Spiced Rub
  • UCOOK Napoletana Sauce

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Fusilli Pasta & Beef Mince
  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. CHARRED MARROW

    Whilst the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly golden, 1-2 minutes (shifting occasionally). Remove from the pan and season.

  3. SAUCY MINCE

    Return the pan over a medium-high heat. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Add the spiced rub and fry until fragrant. Mix in the napoletana sauce, the baby marrows, and ½ the picked basil. Simmer until warmed through, 3-4 minutes. Season and sprinkle over the grated cheese. Remove from the heat.

  4. TIME TO EAT

    Plate up the pasta, spoon over the loaded cheesy mince, and garnish with the remaining basil. Easy, Chef!

  • Fusili Pasta - 100g

  • Baby Marrow Rounds - 100g

  • Free-range Beef Mince - 150g

  • Spiced Rub - 15ml

  • UCOOK Napoletana Sauce - 1 unit

  • Fresh Basil - 3g

  • Grated Mozzarella & Cheddar Cheese - 30g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. CHARRED MARROW

    Whilst the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly golden, 1-2 minutes (shifting occasionally). Remove from the pan and season.

  3. SAUCY MINCE

    Return the pan over a medium-high heat. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Add the spiced rub and fry until fragrant. Mix in the napoletana sauce, the baby marrows, and ½ the picked basil. Simmer until warmed through, 3-4 minutes. Season and sprinkle over the grated cheese. Remove from the heat.

  4. TIME TO EAT

    Plate up the pasta, spoon over the loaded cheesy mince, and garnish with the remaining basil. Easy, Chef!

  • Fusili Pasta - 200g

  • Baby Marrow Rounds - 200g

  • Free-range Beef Mince - 300g

  • Spiced Rub - 30ml

  • UCOOK Napoletana Sauce - 2 units

  • Fresh Basil - 5g

  • Grated Mozzarella & Cheddar Cheese - 60g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. CHARRED MARROW

    Whilst the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pan and season.

  3. SAUCY MINCE

    Return the pan over a medium-high heat. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spiced rub and fry until fragrant. Mix in the napoletana sauce, the baby marrows, and ½ the picked basil. Simmer until warmed through, 4-5 minutes. Season and sprinkle over the grated cheese. Remove from the heat.

  4. TIME TO EAT

    Plate up the pasta, spoon over the loaded cheesy mince, and garnish with the remaining basil. Easy, Chef!

  • Fusili Pasta - 300g

  • Baby Marrow Rounds - 300g

  • Free-range Beef Mince - 450g

  • Spiced Rub - 45ml

  • UCOOK Napoletana Sauce - 3 units

  • Fresh Basil - 8g

  • Grated Mozzarella & Cheddar Cheese - 90g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

  2. CHARRED MARROW

    Whilst the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pan and season.

  3. SAUCY MINCE

    Return the pan over a medium-high heat. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spiced rub and fry until fragrant. Mix in the napoletana sauce, the baby marrows, and ½ the picked basil. Simmer until warmed through, 4-5 minutes. Season and sprinkle over the grated cheese. Remove from the heat.

  4. TIME TO EAT

    Plate up the pasta, spoon over the loaded cheesy mince, and garnish with the remaining basil. Easy, Chef!

  • Fusili Pasta - 400g

  • Baby Marrow Rounds - 400g

  • Free-range Beef Mince - 600g

  • Spiced Rub - 60ml

  • UCOOK Napoletana Sauce - 4 units

  • Fresh Basil - 10g

  • Grated Mozzarella & Cheddar Cheese - 120g

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

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