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Beef and Bacon Ragù Bianco

Beef and Bacon Ragù Bianco

with Fresh Linguine and Garden Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1250 kcal
Protein
: 
48g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Wheat
  • Milk
  • Sulphites
  • Wheat
  • Milk
  • Sulphites
  • Egg
  • Fish
  • Tree nuts
  • May contain traces of allergens
  • Sesame
  • Gluten
  • Mustard
  • Soy
  • Crustaceans
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains: Egg, Wheat)

113 g

Mirepoix

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

60 g

Mixed Olives

(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

56 g

Arugula and Spinach Mix

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Sesame, Gluten, Mustard, Soy, Crustaceans)

113 mL

Cream

(Contains: Milk)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Milk, Sulphites, Tree nuts, Sesame, Mustard, Soy, Peanuts)

Not included in your delivery

¼ cup

Milk*

½ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories1250 kcal
Fat82 g
Saturated Fat34 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber6 g
Protein48 g
Cholesterol240 mg
Sodium1660 mg
Trans Fat1 g
Potassium1100 mg
Calcium300 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Large Pot
•Large Non-Stick Pan
•Large Bowl
•Colander
•Measuring Cups
•Measuring Spoons

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • Bring a large pot of salted water to a boil over high (use same for 4 servings). 
  • Wash and dry all produce.
  • On a parchment-lined baking sheet, arrange bacon in a single layer. 
  • Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
  • Transfer bacon to a paper towel-lined plate to cool.
2
  • Heat a large non-stick pan over medium-high.
  • When the pan is hot, add beef and mirepoix to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
  • Add white cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
3
  • Meanwhile, cut tomatoes into 1/4-inch pieces.
  • Cut cucumber into 1/4-inch rounds.
  • Over a large bowl, drain olives, reserving 2 tbsp (4 tbsp) brine. Discard of any remaining brine. Set aside, then halve olives. 
  • To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/2 cup (1/4 cup) pasta water.
  • Strain linguine, then return to the pot, off heat.
4
  • To the pan with beef and mirepoix, add Cream Sauce Spice Blend. Cook for 1-2 min, stirring often, until fragrant. 
  • Add Parmesan, cream and 1/4 cup (1/2 cup) milk. Cook for 1-2 min, stirring often, until Parmesan melts and sauce thickens. Season with salt and pepper.
5
  • Meanwhile, to the bowl with reserved olive brine, add 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
  • Add arugula-spinach mix, cucumbers and tomatoes, then toss to coat.
6
  • To the pot with pasta, add sauce and 1/4 cup (1/2 cup) reserved pasta water). (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Toss to coat.
  • Roughly chop bacon.
  • Divide pasta between bowls. Top with bacon. 
  • Serve salad alongside.
  • Sprinkle olives over salad.
Meal right image

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