Summer White Beef Bolognese
with Rigatoni
Cooking time
20 minutes
Servings
2/4
Calories
1050 /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:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 50g Diced onions
- 200g Diced carrots
- 2 Celery stalks
- 12g Beef demi-glace
- 225g Rigatoni
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
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
53 g
Saturated Fat
25 g
Sodium
760 mg
Total Carb
103 g
Sugars
11 g
Protein
45 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
