Beef Spaghetti Bolognese
with Hidden Veg & Leafy Side Salad
Cooking time
25 minutes
Servings
4
Calories
750 /serving
What you see is a classic beefy bolognese sauce, beloved staple of the family table. What you don’t see are the chopped portobello mushrooms quietly upping the vegetable quotient alongside carrots—plus the more obvious greenery of a bright side salad.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Nantes carrots
- 1 Head of curly leaf lettuce
- 3 Portobello mushrooms
- 3 Garlic cloves
- 60ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 30ml Tomato paste
- 340g Spaghetti
Contains: Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
9 g
Sodium
200 mg
Total Carb
79 g
Sugars
8 g
Protein
38 g
Fibre
6 g
Preparation
Cook the beef
- Bring a large pot of salted water to a boil.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until nicely browned and cooked through.
Mise en place
- Meanwhile, grate the mushrooms and carrots.
- Roughly chop the lettuce.
- Mince the garlic.
Make the bolognese
- To the pan, add the mushrooms, garlic, ½ the carrots and S&P.
- Cook, stirring often, 4 to 6 min., until beginning to soften.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 1 cup water and S&P.
- Cook, stirring often, 2 to 3 min., until thickened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 3 tbsp oil and S&P.
- Add the lettuce and remaining carrots; toss well.
Combine the pasta & serve
- To the pan, add the pasta, ½ the reserved cooking water and S&P.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
