Meaty Beef Pasta Alla Genovese
with Fresh Rigatoni & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
See why genovese is the favourite ragu of Naples. Build your meaty sauce with browned ground beef and a classic soffrito of carrots, celery and onion. A touch of butter and grated Grana Padano cheese ties up tender fresh rigatoni with a bow.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Celery stalk
- 1 Onion (or shallot)
- 2 Garlic cloves
- 200g Nantes carrots
- 225g Fresh rigatoni
- 30ml Tomato paste
- 12g Beef demi-glace
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
41 g
Saturated Fat
19 g
Sodium
1590 mg
Total Carb
83 g
Sugars
9 g
Protein
47 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Small-dice the carrots and celery. Halve, peel and small-dice the onion; combine with the carrots and celery. Thinly slice the garlic.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the genovese
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Cook the vegetables
To the pan, add the carrots, celery, onion, garlic and S&P. Cook, stirring often, 4 to 6 min., until the beef* is cooked through and the vegetables are beginning to soften.
Finish the genovese
To the pan, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red. Add the demi-glace, reserved cooking water and S&P. Cook, scraping up any browned bits, 3 to 5 min., until thickened.
Combine the pasta & serve
To the pan, add the pasta, ½ the cheese and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until the pasta is coated. If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency. 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.
