Cheesy Beef & Bacon Fasta-Pasta Bolognese

Name: Cheesy Beef & Bacon Fasta-Pasta Bolognese with Silverbeet & Parsley
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Garlic Paste; 1 sachet Vegetable Stock Pot; 1 packet Orecchiette; 1 sachet Tomato & Herb Seasoning; 1 packet Parsley; 250 g Beef Mince; 1 packet Soffritto Mix; 90 g Diced Bacon; 1 Silverbeet; 1 packet Parmesan Cheese; 1 packet Diced Tomatoes with Garlic & Onion

with Silverbeet & Parsley

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Calories

:

886 kcal

Protein

:

58.4g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Soy
May contain traces of allergens
Milk

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 our trusty Parmesan cheese! This one will go down in the history books as the perfect cosy meal. *We’ve replaced the ricotta in this recipe with Parmesan cheese due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Garlic Paste

1 sachet

Vegetable Stock Pot

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1

Silverbeet

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Diced Tomatoes with Garlic & Onion

Nutritional Values

Calories886 kcal

Energy (kJ)3710 kJ

Fat30.1 g

of which saturates14.1 g

Carbohydrate83.6 g

of which sugars17.5 g

Dietary Fibre9.7 g

Protein58.4 g

Cholesterol16.2 mg

Sodium3770 mg

Potassium63.5 mg

Calcium0.8 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• 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.

2

• Meanwhile, roughly chop silverbeet. • Heat a large frying pan over high heat. • Cook beef mince (no need for oil!), diced bacon and soffritto mix, breaking up with a spoon, until just browned, 5-6 minutes.

3

• 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!