In this dish, we've teamed the traditional Italian tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.
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
orecchiette(ContainsGlutenMay be presentSoy, Egg)
garlic & herb seasoning
crushed & sieved tomatoes
beef-style stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the celery. Grate the carrot.
Cook the orecchiette in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the orecchiette and return to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the orecchiette is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the celery and carrot until softened, 2-3 minutes. Add the pork mince, breaking it up with a spoon, until browned, 2-3 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
Add the tomato paste to the pork and stir to coat. Add the crushed & sieved tomatoes and beef-style stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 5 minutes.
When the sauce has simmered, season with salt and pepper. Add the cooked orecchiette, baby spinach leaves and the butter. Stir through until the spinach has wilted, 1 minute. Remove from the heat.
TIP: If you have time, simmer the sauce for an extra 10 minutes!
TIP: Add a dash of reserved pasta water if the sauce is too thick.
Roughly chop the parsley leaves. Divide the pork and roasted veggie orecchiette between bowls. Garnish with the grated Parmesan cheese and parsley to serve.