Sit back and watch how the cheesy pork bolognese goodness bakes up to golden perfection in the oven, while you whip up an easy tomato salad. Dinner done in a flash!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Tomato Paste
250 g
Pork Mince
1 packet
Passata
1 packet
Cheddar Cheese
1 packet
Fusilli
1 sachet
Vegetable Stock Pot
1
Tomato
1 packet
Mixed Salad Leaves
1
Carrot
2
Garlic
• Boil the kettle.
• Fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook fusilli in boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients), then drain and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids, help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• Meanwhile, roughly chop tomato. Grate carrot. Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and tomato paste, and cook, until fragrant, 30 seconds. Season.
• Reduce heat to medium-high. Add passata, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes. • Transfer cooked pasta and sauce to a medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake. • Grill until cheese had melted, 5-8 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste. • Divide cheesy bolognese pasta bake between plates. Serve with garden salad. Enjoy!