Italian Pork Stew
with Potatoes and Cheesy Garlic Bread
A savoury stew is always cozy and comforting! Roasted potatoes turn this one into a very hearty feast. And who doesn't love dunking in some cheesy garlic bread?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit
Sub Roll
(Contains Gluten)
300 g
Yellow Potato
170 g
Carrot
113 g
Baby Spinach
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
2 unit
Chicken Broth Concentrate
2 tbsp
Tomato Sauce
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
While potatoes roast, peel carrot. Halve lengthwise, then cut into 1/4-inch half-moons. Roughly chop spinach.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until beginning to brown, 2-3 min. Add carrots and cook, stirring occasionally, until pork is cooked through, 4-5 min.** Season with salt and pepper.
Add tomato sauce, flour and 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until coated, 1-2 min. Add broth concentrates and 2 cups water (dbl for 4 ppl). Bring to a boil over high, then reduce to medium and simmer, stirring occasionally, until carrots are tender and stew is slightly thickened, 8-10 min.
While stew simmers, add remaining Italian Seasoning, remaining garlic salt and 1 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Halve rolls, then arrange on another baking sheet, cut-sides up. Brush oil mixture onto cut sides, then sprinkle mozzarella over top. Bake in the top of the oven, until cheese melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Add potatoes and spinach to the stew. Stir until spinach wilts, 1-2 min. Cut cheesy garlic bread into 1-inch slices. Divide stew between bowls. Serve cheesy garlic bread on the side, for dipping.
