Beef, Pork & Cherry Tomato Bolognese
with Penne, Parmesan & 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.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with onion, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
penne
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
1 packet
beef & pork mince
1 sachet
beef-style stock powder
1 tin
tinned cherry tomatoes
½
pear
1
Brown Onion
1 sachet
Aussie Spice Blend
1 bag
rocket
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
1 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 penne in boiling water until ‘al dente’, 12 minutes. • Drain penne and 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 can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice onion. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. • Add beef & pork mince and cook, breaking up with a spoon, until just browned, 3-5 minutes. • Add garlic and Aussie spice blend and cook until fragrant, 1-2 minutes.
• Add beef-style stock powder, tinned cherry tomatoes and a splash of 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 penne 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 rocket leaves and pear, then toss to coat.
TIP: Add a dash more water if the sauce looks dry.
Little cooks: Take the lead by tossing the salad!
• Divide beef, pork and cherry tomato bolognese with penne 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.