Sit back and watch how the cheesy beef 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
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
2
Garlic
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
500 g
Beef Mince
1
Tomato
1 packet
Tomato Paste
1
Carrot
1 packet
Passata
1 sachet
Vegetable Stock Pot
g
butter
(Contains: Milk;)
1 drizzle
olive oil
brown sugar
• Boil kettle. Fill a large saucepan of salted boiling water.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain and return to pan.
• Meanwhile, roughly chop tomato. Finely chop garlic. Grate carrot. Preheat grill to medium-high.
• Heat a large frying pan over high heat.
• Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic paste and cook, until fragrant, 30 seconds.
• Reduce heat to medium-high. Add diced tomatoes with garlic and onion (1/2 packet // 1 packet), 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!