• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients). Drain orecchiette, then return to saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• 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, then add tomato & herb seasoning and garlic paste 
and cook until fragrant, 1 minute.
• Stir in diced tomatoes with garlic & onion, stock concentrate, 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 with salt and pepper.
TIP: Add a splash of water if the pasta looks dry! 

• Roughly chop parsley.
• Divide beef fasta-pasta bolognese between bowls. 
• Top with Parmesan cheese and sprinkle over parsley to serve. Enjoy!