NZ Peppercorn Beef & Spinach Orecchiette
with Parmesan Cheese
- Milk
- Gluten
- Wheat
- Soy
- Cashew
- Eggs
- Milk
- Sesame
- Almond
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Soffritto Mix
250 g
Beef Mince
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Parsley
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Soy)
Nutrition Values
Cooking Steps
• Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin.
• Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain orecchiette, then return to saucepan.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and soffritto mix, breaking up with a spoon, until just browned, 6-7 minutes. • Reduce heat to medium, add tomato paste, peppercorns and Aussie spice blend and cook, until fragrant, 1 minute. • Add beef-style stock powder, Worcestershire sauce, the butter and reserved pasta water and simmer, until slightly reduced, 1-2 minutes. TIP: For best results, drain the oil from the pan before adding the sauce.
• Remove pan from heat, then stir through baby spinach leaves and cooked orecchiette. Season to taste. • Divide peppercorn beef and soffritto orecchiette between bowls. • Garnish with grated Parmesan cheese. Tear over parsley. Enjoy!
