• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes (cook in batches if your pan is getting crowded). 

• Add soffritto mix and cook until tender, 4-5 minutes. • Add garlic paste and Aussie spice blend and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and lightly crush with a spoon. Add beef-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), then bring to the boil.

• Add risoni and cook, simmering until 'al dente', 7-10 minutes. • Remove from heat, then stir through the brown sugar and butter. Season to taste. TIP: Add a splash of water if the stew looks dry.

• Divide one-pot Italian beef and risoni stew between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley leaves to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.