Beef & Ricotta Fasta-Pasta Bolognese
with Silverbeet & Parsley
Colder weather calls for hearty, warming pastas and tonight's iteration calls for little orecchiette and saucy beef bolognese. Plate it all up and top it off with the star of the show; creamy ricotta! This one will go down in the history books as the perfect winter meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Garlic Paste
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Tomato & Herb Seasoning
1 packet
Parsley
250 g
Beef Mince
1 packet
Soffritto Mix
1
Silverbeet
1 packet
Ricotta
(Contains: Milk;)
1 sachet
Chicken Stock Pot
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 11 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, then return to saucepan.
• Meanwhile, roughly chop silverbeet. • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!) and soffritto mix, breaking up with a spoon, until just browned, 5-6 minutes.
• Reduce heat to medium, add tomato & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in diced tomatoes with garlic & onion, chicken stock pot, the brown sugar and reserved pasta water. Simmer until slightly thickened, 3-4 minutes. • Add silverbeet and cooked orecchiette, tossing until wilted and combined, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the pasta looks dry!
• Divide beef pasta bolognese between bowls. Top with ricotta and tear over parsley to serve. Enjoy!
