• Boil the kettle. Fill a large saucepan with boiling water and a pinch of salt over high heat.
• Add penne to the boiling water and cook, until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne, then return to saucepan with a drizzle of olive oil.  

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling! 

• 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, stock concentrate, 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 with salt and pepper.  

• Divide herby beef and pork penne alla bolognese between bowls.
• Top with Parmesan cheese to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!