Cheesy Beef Fasta-Pasta Bolognese

Name: Cheesy Beef Fasta-Pasta Bolognese with Silverbeet & Parsley
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Garlic Paste; 1 sachet Vegetable Stock Pot; 1 packet Orecchiette; 1 sachet Tomato & Herb Seasoning; 1 packet Parsley; 250 g Beef Mince; 1 packet Soffritto Mix; 1 Silverbeet; 1 packet Parmesan Cheese; 1 packet Diced Tomatoes with Garlic & Onion; 1 drizzle olive oil; 1 tsp brown sugar

with Silverbeet & Parsley

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Colder weather calls for hearty, warming pastas and tonight’s iteration calls for little orecchiette and saucy beef bolognese. Plate it all up and top it off with our trusty Parmesan cheese! This one will go down in the history books as the perfect cosy meal.

We’ve replaced the ricotta in this recipe with Parmesan cheese due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Paste

1 sachet

Vegetable Stock Pot

1 packet

Orecchiette

(Contains: Wheat, Gluten; May be present: Soy.)

1 sachet

Tomato & Herb Seasoning

1 packet

Parsley

250 g

Beef Mince

1 packet

Soffritto Mix

1

Silverbeet

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Diced Tomatoes with Garlic & Onion

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3500 kJ

Calories837 kcal

Fat28.5 g

of which saturates12.4 g

Carbohydrate85.6 g

of which sugars19.9 g

Dietary Fibre9.7 g

Protein51.5 g

Cholesterol16.2 mg

Sodium3320 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients). Drain orecchiette, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, roughly chop silverbeet.
• Heat a large frying pan over high heat.
• Cook beef mince (no need for oil!) and soffritto mix, breaking up with a spoon,
until just browned, 5-6 minutes.

3

• Reduce heat to medium, then add tomato & herb seasoning and garlic paste
and cook until fragrant, 1 minute.
• Stir in diced tomatoes with garlic & onion, stock concentrate, the brown sugar
and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.
• Add silverbeet and cooked orecchiette, tossing, until wilted and combined,
1-2 minutes. Season to taste with salt and pepper.
TIP: Add a splash of water if the pasta looks dry!