Beef & Pork Penne Bolognese

• 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 penne 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: Take the lead by tossing the salad!