Easy Venison, Beef & Orecchiette Bolognese
with Cherry Tomatoes & Double Parmesan
Packed with the rich flavours of a classic Italian tomato sauce, you'll find it hard to believe this venison 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
Ingredients
1 packet
Venison & Beef Mince
1 tin
tinned cherry tomatoes
1 bag
salad leaves
1 sachet
beef-style stock powder
1
leek
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
½
pear
3 clove
garlic
1 sachet
Nan's Special Seasoning
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Cook orecchiette in boiling water over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain orecchiette 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 the white and light green parts of 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 venison & 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 orecchiette and gently toss to combine. Set aside. • Meanwhile, thinly slice pear (see ingredients) into wedges. 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, venison 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.