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.

• To the saucepan, stir in diced tomatoes with garlic & onion, thyme, stock concentrate, the boiling water (see ingredients) and the brown sugar, until combine. 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 with salt and pepper.