Fresh Linguine Alla Bison Genovese
Crisp Tricolore Salad
Cooking time
25 minutes
Servings
2/4
Calories
1030 /serving
Genovese is the hearty sugo of choice in Italy’s Campania region. You’ll give it a Canadian twist by browning lean, clean ground bison meat, tumbled with buttery caramelized onions over strands of fresh linguine. Endive crisps up the side salad that balances this bellissima supper.
We will send you:
- 250g Canadian-raised lean ground bison
- 200g Nantes carrots
- 1 Celery stalk
- 1 Endive
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 12g Beef demi-glace
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 225g Fresh linguine
- 25g Caramelized onions
- 15ml Tomato paste
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Grater
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
58 g
Saturated Fat
22 g
Sodium
1460 mg
Total Carb
83 g
Sugars
14 g
Protein
47 g
Fibre
11 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Thinly slice the celery crosswise on an angle.
- Remove the root end of the endive; halve lengthwise and cut crosswise into 1-inch pieces.
- Grate the carrots.
Cook the bison
- In a large pan, heat a drizzle of oil on medium-high.
- Add the celery and ½ the carrots. Sauté, 2 to 3 min., until slightly softened.
- Add the bison; season with S&P.
- Cook, breaking up the meat, adding the tomato paste halfway, 4 to 6 min., until the bison* is cooked through and the tomato paste is dark red.
Boil the pasta
- Meanwhile, add the pasta to the pot of the boiling water; stir gently to separate.
- Boil, 1 to 2 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- To the pan of bison, add the demi-glace and ¼ cup water (double for 4 portions). Simmer, partially covered, 2 to 3 min., until the sauce has slightly thickened.
- Add the onions, 2 tbsp butter (double for 4 portions) and S&P. Simmer, 1 min., until combined.
- Add the pasta; toss well.
Make the salad
- In a medium bowl, combine the endive, baby greens, remaining carrots and the vinaigrette.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese.
- Serve the salad on the side. Bon appétit!
