In this dish, we've teamed a rich tomato-based sauce with leek and tender pork mince for a speedy weeknight meal that looks and smells every bit as good as it tastes.
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panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
garlic & herb seasoning
beef-style stock powder
fusilli(ContainsGlutenMay be presentSoy)
grated Parmesan cheese(ContainsMilk)
• Bring a large saucepan of salted water to the boil. Finely chop garlic. Grate carrot. Trim baby broccoli and cut into thirds. Thinly slice white and light green parts of leek. • Cook fusilli in boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain and return fusilli to saucepan. Cover to keep warm.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer pangrattato to a medium bowl and allow to cool slightly. • When cooled, stir through grated Parmesan cheese. Season with pepper and set aside.
• Return frying pan to a high heat with a drizzle of olive oil. Cook pork mince, carrot, baby broccoli and leek, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add tomato paste, garlic & herb seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the butter, brown sugar, beef-style stock powder and reserved pasta water, then bring to a simmer. Cook until thickened slightly, 2-3 minutes. • Add cooked fusilli and toss to combine. Season to taste.
• Divide pork and leek fusilli with tomato sauce between bowls. • Top with garlic-Parmesan pangrattato. • Sprinkle with a pinch of chilli flakes (if using) to serve.