Fast Fresh Pappardelle with Ground Beef
Wilted Greens & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Fresh pasta sets the pace! When you want swiftness and tastiness all at once, have confidence in our fresh pappardelle. Generously thick and quick to cook, it’s got just the right amount of bite under the teeth. Toss the ribbons with browned ground beef that’s all sorts of savoury, and fling in some leafy greens until they wilt. With a finishing pat of butter, it fits like a velvet glove—with grated Grana Padano for extra love.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 225g Fresh pappardelle
- 12g Beef demi-glace
- 25g Grana Padano (contains rennet)
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
21 g
Sodium
1560 mg
Total Carb
72 g
Sugars
3 g
Protein
45 g
Fibre
5 g
Preparation
Cook the beef
Bring a medium pot of salted water to a boil. Halve, peel and mince the shallot. In a large pan, heat a drizzle of oil on medium-high. Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Wilt the spinach
To the pan of beef, add the spinach and S&P. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Combine the pasta
To the pan of beef and spinach, add the pasta, demi-glace and ½ the cheese. Gradually add the reserved cooking water until you achieve your desired consistency. Cook, stirring frequently, 1 to 2 min., until the pasta is heated through and combined. Add 3 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
