• Boil the kettle. Pick thyme leaves.
• In a medium bowl, combine beef strips, tomato & herb seasoning, a drizzle of olive oil and a pinch of pepper.
• In a large saucepan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. 

TIP: Cooking the meat in batches over high heat helps it stay tender. 

• Return saucepan to medium-high heat with a drizzle of olive oil.

• Cook diced bacon and soffritto mix, breaking up bacon with a spoon, until golden, until tender, 4-5 minutes.

• Add garlic paste and cook until fragrant, 1 minute.

• To the saucepan, stir in diced tomatoes with garlic & onion, thyme, stock concentrate, the boiling water (see ingredients) and the brown sugar, until combine. Bring to the boil, then add orecchiette and cover with a lid. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is ‘al dente’, 12-14 minutes.
• Remove pan from heat and return cooked beef, then stir in baby spinach leaves and the butter, until the leaves wilted. Season to taste with salt and pepper. 

• Divide beef and bacon, tomato orecchiette between bowls.
• Top with Parmesan cheese to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling the cheese on top!