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
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
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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
Frequently Asked Questions
What is the preparation time for Fusilli Pasta & Beef Mince?
The preparation time for Fusilli Pasta & Beef Mince with grated cheese & baby marrow is between 20 and 25 minutes.
What is the total time required to make Fusilli Pasta & Beef Mince with grated cheese & baby marrow?
The total time required to make Fusilli Pasta & Beef Mince with grated cheese & baby marrow is between 20 and 25 minutes.
How many servings does Fusilli Pasta & Beef Mince provide?
4 servings
What are the main ingredients in Fusilli Pasta & Beef Mince?
Baby Marrow Rounds, Beef, Free-Range Beef Mince, Fresh Basil, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Spiced Rub, UCOOK Napoletana Sauce
What is the nutritional information of Fusilli Pasta & Beef Mince?
Calories: 957, Carbs: 100 grams, Fat: grams, Protein: 50 grams, Sugar: 19.1 grams, Salt: 1233 grams
How do I prepare Fusilli Pasta & Beef Mince?
TIME TO EAT: Plate up the pasta, spoon over the loaded cheesy mince, and garnish with the remaining basil. Easy, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Fusilli Pasta & Beef Mince?
Baby Marrow Rounds, Beef, Free-Range Beef Mince, Fresh Basil, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Spiced Rub, UCOOK Napoletana Sauce
How many calories does Fusilli Pasta & Beef Mince have?
957 calories
How much fat content does Fusilli Pasta & Beef Mince have?
grams
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