Beef & Pork Pasta Bolognese
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Beef & Pork Pasta Bolognese

Beef & Pork Pasta Bolognese

with Cherry Tomatoes & Pear Salad

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!

Tags:
Kid Friendly
Allergens:
Gluten
•Milk

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

(Contains Gluten; May be present Soy, Egg. )

1

leek

3 clove

garlic

½ packet

cherry tomatoes

1 packet

beef & pork mince

1 packet

tomato paste

1 sachet

Aussie Spice Blend

1 sachet

beef-style stock powder

½

pear

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3502 kJ
Calories836 kcal
Fat33.5 g
of which saturates15.8 g
Carbohydrate82.4 g
of which sugars17.1 g
Dietary Fibre9.9 g
Protein45.5 g
Sodium1151 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
•Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• Divide beef and pork pasta bolognese between bowls. • Sprinkle with grated Parmesan cheese. Serve with pear salad. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.