One-Pot Saucy Beef Orecchiette
with Parmesan Cheese- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Bite-sized pasta combines with herby beef and diced tomatoes to create a meal that feels a little bit fancy. Add some cheese for some extra flavour and dinner is complete (until dessert, that is!).
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Garlic & Herb Seasoning
1
Leek
1 packet
Orecchiette
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Beef Mince
1 sachet
Thyme
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and toss to coat, 1 minute.
• To the beef, add the butter, diced tomatoes with onion & garlic, chicken stock powder, the brown sugar and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Stir through orecchiette, then bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 11 minutes. TIP: Keeping the saucepan covered helps steam to cook pasta!
• While pasta is cooking, slice pear. Halve snacking tomatoes. • In a medium bowl, combine a drizzle of the balsamic vinegar, olive oil and season with salt and pepper. • Just before serving, toss pear, snacking tomatoes and mixed salad leaves. Little cooks: Take the lead by tossing the salad!
• Remove lid from pasta and increase heat to medium-high. Simmer until thickened, 3-5 minutes. • Remove pasta from heat and stir through half Parmesan cheese. Season to taste. • Divide pasta between bowls. Sprinkle over remaining Parmesan cheese. Serve with pear and cherry tomato salad. Enjoy!
