Mediterranean Tender Beef, Bacon & Risoni Stew

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning, Kiwi spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add diced tomatoes, the brown sugar and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours.

TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes. Add risoni in the last 30 minutes of baking and stir to combine.

• In the last 30-35 minutes of cook time, remove lid from slow-cooker, then add risoni and the butter to the stew. Stir to combine and return lid. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Remove stew from the oven, then add bacon and baby leaves, stirring through risoni until leaves are wilted. Season to taste.

TIP: If the risoni is dry, stir through a splash of water