Protein Swap | Ground Beef White Bolognese
with Fresh Tagliatelle
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
The beauty about having bolognese is that it may be the most heart-warming dish you’ll have all week. Our bianco version uses ground beef, thyme sprigs and roasted garlic for a sumptuous effect.
We will send you:
- 250g Canadian-raised lean ground beef
- 4g Thyme
- 1 Onion (or shallot)
- 200g Nantes carrots
- 1 Celery stalk
- 120g Baby greens (baby spinach or kale)
- 60ml Vegetable demi-glace
- 15g Minced roasted garlic
- 225g Fresh tagliatelle
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
43 g
Saturated Fat
18 g
Sodium
870 mg
Total Carb
85 g
Sugars
10 g
Protein
46 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.
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Crumble the patties.
Start the bolognese
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the carrots, celery, onion, and S&P. Sauté, 6 to 8 min., until beginning to soften.
- Add the crumbled patties, garlic and thyme. Cook, stirring occasionally, 3 to 4 min., until beginning to brown.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Finish the bolognese
- To the pan, add the demi-glace, ½ the reserved cooking water and S&P.
- Cook, stirring often, 3 to 4 min., until thickened.
Combine the pasta
- To the pan, add the pasta, spinach and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until the pasta is coated and the spinach has wilted; season with S&P.
- If the sauce seems dry, gradually add** the remaining cooking water** until you achieve your desired consistency.
Plate your dish
- Divide the **pasta **between your bowls.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
