Protein Upgrade | ORGANIC Beefy Pasta Genovese
with Mushrooms & Caramelized Onions
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
Genovese, which hails from Naples, is the heartiest of pasta dishes. Tumbled over rigatoni, the beef ragu—certified organic, so it’s better for you and the environment—holds tons of veggies in its grip—carrots, celery and mushrooms—enhanced by savoury-sweet onions (pre-caramelized to save you time and effort).
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 200g Diced carrots
- 225g Sliced mushrooms
- 1 Celery stalk
- 15ml Tomato paste
- 50g Caramelized onions
- 225g Rigatoni
- 30ml Vegetable demi-glace
- 5g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
11 g
Sodium
500 mg
Total Carb
108 g
Sugars
13 g
Protein
51 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the ragu
- Halve the celery lengthwise; thinly slice crosswise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the carrots and celery. Sauté, 2 to 3 min., until browned.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
Finish the ragu
- To the pan, add the tomato paste and beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace, onions and ½ the reserved cooking water.
- Cook, stirring occasionally, 3 to 4 min, until combined.
Combine the pasta & serve
- To the pan, add the pasta; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
