Beef & Pork Pasta Bolognese

Name: Beef & Pork Pasta Bolognese with Cherry Tomatoes & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Penne; 250 g Beef & Pork Mince; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 Pear; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Cherry Tomatoes

with Cherry Tomatoes & Pear Salad

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Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this beef bolognese didn't involve hours of cooking. Plus, with veggies hidden in the sauce, it creates a beautifully textured and mouth-watering meal everyone will love.

We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy, Eggs. )

250 g

Beef & Pork Mince

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

Pear

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Cherry Tomatoes

Nutrition Values

Calories746 kcal

Energy (kJ)3120 kJ

Fat25 g

of which saturates10.3 g

Carbohydrate79.5 g

of which sugars14.7 g

Dietary Fibre10.1 g

Protein44.6 g

Sodium1040 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.

Utensils

•Large Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fusilli in boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli and return to the saucepan with a drizzle of olive oil.

TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice leek. Finely chop garlic. Halve cherry tomatoes (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 3-5 minutes. • Add leek and cherry tomatoes, stirring, until softened, 3-5 minutes. • Add garlic, tomato paste and Aussie spice blend and cook until fragrant, 1-2 minutes.

• Add beef-style stock powder and the reserved pasta water. Cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat, then add the butter and brown sugar and stir to combine. Season with salt and pepper, then add cooked fusilli and gently toss to combine. Set aside. • Meanwhile, thinly slice pear (see ingredients). • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add mixed salad leaves and pear, then toss to coat.

TIP: Add a dash more water if the sauce looks dry. Little cooks: Kids can help toss the salad!