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 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!*
Allergens
Utensils
Tags
Garlic paste
1 packet
Vegetable stock pot
1 sachet
Orecchiette
1 packet
Tomato & herb seasoning
1 sachet
Parsley
1 packet
Beef mince
250 g
Soffritto mix
1 packet
Diced bacon
90 g
Silverbeet
1
Parmesan cheese
1 packet
Diced tomatoes with garlic & onion
1 packet
• 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!), diced bacon 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 and bacon pasta bolognese between bowls. Top with Parmesan cheese and tear over parsley to serve. Enjoy!
886
kcal
Calories
3710
kJ
Energy (kJ)
30.1
g
Fat
14.1
g
of which saturates
83.6
g
Carbohydrate
17.5
g
of which sugars
9.7
g
Dietary Fibre
58.4
g
Protein
16.2
mg
Cholesterol
3770
mg
Sodium
with Parmesan Cheese & Spinach
