Beef & Pork Pasta Bolognese
with Cherry Tomatoes & Pear Salad- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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!*
Ingredients
1
Red Onion
1 packet
Penne
(Contains: Gluten, Wheat, May contain traces of allergens, Soy; )
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
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
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!
• 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.
