Beef & Pork Hidden Veggie Fusilli
with Chorizo & Crispy Parmesan Clusters- Milk
- Gluten(Wheat)
- May contain traces of allergens
- Soy
- Eggs
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! 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 veggies, beef and pork to create that pasta sauce we can’t get enough of.
Ingredients
1
carrot
1 stalk
celery
½
Onion
2 clove
garlic
1 packet
beef & pork mince
1 sachet
Garlic & Herb Seasoning
1 sachet
Aussie Spice Blend
1 tin
tinned cherry tomatoes
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Mild Chorizo
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
1.5 cup
boiling water
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Note: This recipe is designed to be cooked with your child under adult supervision • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Grate carrot. Finely chop celery, onion and garlic. • Roughly chop chorizo.
• In a large saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook celery, carrot and onion until softened, 5-6 minutes. • Add beef & pork mince, chorizo and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1-2 minutes.
• Add tinned cherry tomatoes, fusilli and the boiling water ( 11/2 cups for 2P / 3 cups for 4P )and bring to the boil. • Reduce heat to medium and cover with a lid. Simmer, stirring occasionally, until fusilli is cooked through, 12-14 minutes.
• Meanwhile, in a small bowl combine panko breadcrumbs (see ingredients), garlic, grated parmesan cheese and a drizzle of olive oil. Season with salt and pepper. • Place grated Parmesan cheese in small mounds on a lined oven tray. • Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!).
TIP: The Parmesan clusters will become crisp as they cool.
• Remove pan from heat, stir in 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 squiggly beef and pork hidden veggie fusilli between bowls. • Crumble over crispy parmesan clusters to serve. Enjoy!
Little cooks: Help crumble the cheese clusters on top.
