This rich beef bolognese sauce combines with penne to create a dish that’s pure perfection. With fragrant oregano and a sprinkling of Parmesan cheese, it's an indulgent ragu-adjacent dish that we just can’t get enough of.
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
/ Serving 4 people
/ Serving 4 people
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
penne(ContainsGlutenMay be presentSoy, Egg)
crushed & sieved tomatoes
vegetable stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
balsamic vinegar (or red wine vinegar)
Bring a medium saucepan of salted water to the boil. Finely chop the red onion. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs and toast, tossing, until golden, 2-3 minutes. Add 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a bowl and set aside.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add another drizzle of olive oil with the oregano and remaining garlic and cook until fragrant, 1-2 minutes. Add the carrot and cook, stirring, until softened, 3 minutes.
While the beef is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Add the crushed & sieved tomatoes, vegetable stock, balsamic vinegar and brown sugar to the frying pan with the beef mince. Simmer until slightly thickened, 5 minutes. Season with a pinch of pepper, then add the baby spinach leaves. Cook, stirring, until wilted, 1 minute. Stir through the butter until melted.
TIP: Simmer the sauce for an extra 10 minutes if you have time!
When the sauce has finished cooking, add the cooked penne to the frying pan and toss until well coated. Season to taste with salt and pepper.
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn’t big enough.
Divide the cheat's Italian beef and veggie bolognese between bowls. Sprinkle over the grated Parmesan cheese and garlic pangrattato.