One-Pot Beef, Pork & Mushroom Orecchiette
with Parmesan & Parsley
Brighten your day with another stunning pasta sauce. There are so many combinations you can try and this tomato-based one is a standout among them. Combine tomatoes with hearty mushrooms, beef and pork to create that pasta sauce we can’t get enough of.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
button mushrooms
1
Brown Onion
2 clove
garlic
1 packet
beef & pork mince
1 tin
tinned cherry tomatoes
1 sachet
beef-style stock powder
1 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
1.66 cup
boiling water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice button mushrooms. Finely chop onion and garlic.
• In a large saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 5-6 minutes. • Add beef & pork mince and onion and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and Aussie spice blend and cook until fragrant, 1 minute.
• Add tinned cherry tomatoes, beef-style stock powder, orecchiette and the boiling water and bring to the boil. • Reduce heat to medium and cover with a lid. Simmer, stirring occasionally, until orecchiette is cooked through, 14-16 minutes. • Remove pan from heat, stir through the brown sugar and remaining butter. Season to taste with salt and pepper.
TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot beef, pork and mushroom orecchiette between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy! Little cooks: Help tear over the herbs and sprinkle the cheese on top.
