Beef & Pork Pasta Bolognese
with Cherry Tomatoes & Pear Salad
Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this beef bolognese didn't involve hours of cooking. Plus, with veggies hidden in the sauce, it creates a beautifully textured and mouth-watering meal everyone will love.
We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1
leek
3 clove
garlic
½ packet
cherry tomatoes
1 packet
beef & pork mince
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 sachet
beef-style stock powder
½
pear
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook fusilli in boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli and return to the 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. Finely chop garlic. Halve cherry tomatoes (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, breaking up with a spoon, until just browned, 3-5 minutes. • Add leek and cherry tomatoes, stirring, until softened, 3-5 minutes. • Add garlic, tomato paste and Aussie spice blend and cook until fragrant, 1-2 minutes.
• Add beef-style stock powder and the reserved pasta water. Cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat, then add the butter and brown sugar and stir to combine. Season with salt and pepper, then add cooked fusilli and gently toss to combine. Set aside. • Meanwhile, thinly slice pear (see ingredients). • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add mixed salad leaves and pear, then toss to coat.
TIP: Add a dash more water if the sauce looks dry. Little cooks: Kids can help toss the salad!
• Divide beef and pork pasta bolognese between bowls. • Sprinkle with grated Parmesan cheese. Serve with pear salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.