• Boil the kettle. 
• Pour boiling water into a large saucepan and place over high heat with a pinch of 
salt. Add penne to the boiling water and cook, over high heat, 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.

• Meanwhile, thinly slice leek. 
• Heat a large frying pan over high heat. Cook beef & pork mince (no need for oil!), 
soffritto mix and leek, breaking up with a spoon, until just browned,  
3-4 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, Worcestershire sauce, the reserved 
pasta water and 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-pork penne alla bolognese between bowls.
• Top with Parmesan cheese to serve. Enjoy!