One-Pot Beef & Tomato Orecchiette

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute.

• To saucepan, stir in diced tomatoes with garlic & onion, chicken-style stock powder, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people) and the brown sugar, until combined. • Bring to the boil, then add orecchiette and cover with a lid. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is 'al dente', 12-14 minutes. • Remove pan from heat and return cooked beef, then stir in baby spinach leaves and the butter, until the leaves wilted. Season to taste.