Protein Upgrade | Summer White ORGANIC Beef Bolognese
with Rigatoni
Cooking time
20 minutes
Servings
2/4
Calories
1160 /serving
You know what they say, it’s best to wear white before Labour Day. So make room for this creamy pasta sauce, sans tomato. It’s beefy, alright, as any nonna-fearing bolognese should be, but it’s also jammed with veggies (helpfully diced for you).
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 50g Diced onions
- 15ml Minced garlic
- 200g Diced carrots
- 2 Celery stalks
- 12g Beef demi-glace
- 225g Rigatoni
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
61 g
Saturated Fat
28 g
Sodium
790 mg
Total Carb
103 g
Sugars
11 g
Protein
53 g
Fibre
7 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Small-dice the celery.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 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 sauce
- Meanwhile, in a large high-sided pan, heat a drizzle of oil on medium-high.
- Add the carrots, celery and onions. Sauté, 3 to 4 min., until slightly softened.
- Add the beef*, garlic and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the sauce & combine the pasta
- To the pan, add the demi-glace and cook, stirring often, 30 sec. to 1 min., until coated.
- Add the cream and ½ the reserved cooking water. Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
- Add the pasta, ½ the cheese and 2 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until coated.
- 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 plates.
- Sprinkle with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
