Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this bacon and beef bolognese didn't involve hours of cooking. Plus, with thin strips of leek hidden in the sauce, it creates a beautifully textured and mouth-watering meal everyone will love.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1
leek
1 packet
diced bacon
1 sachet
beef-style stock powder
1 tin
tinned cherry tomatoes
½
pear
1 bag
salad leaves
1 packet
beef mince
3 clove
garlic
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
1 tsp
brown sugar
• Bring a medium saucepan of salted water to the boil. Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain penne and return to saucepan. Drizzle with olive oil to prevent pasta from sticking.
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 leek. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • Add diced bacon and beef mince and cook, breaking up with a spoon, until just browned, 3-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes.
• Add Nan’s special seasoning, beef-style stock powder, tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat, then add the butter and brown sugar and stir to combine. Season, 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 salad leaves and pear, then toss to coat.
TIP: Add a dash more pasta water if the sauce looks dry.
• Divide beef 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.