Beef & Mushroom Farfalle

• Add sliced mushrooms and garlic paste to the beef. • Cook, stirring, until the mushrooms have softened, 4-5 minutes. • Add butter, soffritto mix and dried oregano and cook, stirring, until softened, 3-4 minutes.

• Add the tomato paste and red pesto to the pan and stir to coat. • Add the passata, beef stock pot and a splash of reserved pasta water. • Stir to combine. Reduce the heat to medium, bring to a simmer and cook until thickened slightly, 4-5 minutes. • Add the drained farfalle to the pan and toss to coat. • Season with salt and pepper. TIP: Add extra pasta water if the sauce looks too thick!