[Superquick] Double Beef & Ricotta Pasta Bolognese
with Silverbeet
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
Silverbeet
1 packet
Garlic Paste
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Tomato & Herb Seasoning
1 packet
Parsley
500 g
Beef Mince
1 packet
Soffritto Mix
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Ricotta
(Contains: Milk;)
1 sachet
Chicken Stock Pot
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!
