Protein Swap | Quick Ground Beef Fresh Gemelli
with Double Tomato & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Not one time but two times on the tomato. Ever so fitting for a harvest season evening, this efficient pasta dish makes the most of these colourful components: sweet cherry tomatoes and robust heirloom varieties. Their bright acidity is backed by ground beef cooked with peppery, herby, olive-flecked seasonings. Fresh gemelli makes this dish extra fast to create, while a generous garnish of grated Grana Padano makes it extra delicious to eat.
We will send you:
- 250g Ground beef
- 225g Heirloom tomatoes
- 15ml Minced garlic
- 140g Cherry tomatoes
- 225g Fresh gemelli
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
19 g
Sodium
890 mg
Total Carb
73 g
Sugars
6 g
Protein
46 g
Fibre
6 g
Preparation
Start the beef
Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the beef and garlic; season with the spices and S&P. Cook, breaking up the meat, 2 to 4 min., until partially cooked.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the cherry tomatoes & finish the beef
To the pan of beef, add the cherry tomatoes. Cook, stirring frequently, crushing the tomatoes, 2 to 3 min., until the tomatoes have softened and the beef* is cooked through.
Mise en place
Meanwhile, medium-dice the heirloom tomatoes. In a small bowl, combine the heirloom tomatoes, a drizzle of oil and a big pinch of S&P.
Combine the pasta
To the pan of beef and cherry tomatoes, add the pasta, demi-glace, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the cheese and heirloom tomatoes; stir well.
Plate your dish
Divide the pasta between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
