Tomato Beef & Pork Penne Alla Bolognese
with Parmesan Cheese
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
Soffritto Mix
250 g
Beef & Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Leek
1 sachet
Tomato & Herb Seasoning
1 packet
Garlic Paste
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Penne
(Contains: Wheat, Gluten; May be present: Soy, Eggs.)
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add penne to the boiling water and cook, over a high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.
• Meanwhile, thinly slice leek. • Heat a large frying pan over high heat. • Cook beef & pork mince, leek and soffritto mix (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in diced tomatoes with onion & garlic, the reserved pasta water, brown sugar and simmer until slightly thickened, 1-2 minutes. • Add cooked pasta and baby spinach leaves, stirring to combine, 1 minute. Season to taste.
• Divide tomato beef & pork penne alla bolognese between bowls. • Top with Parmesan cheese to serve. Enjoy!
