Beef Spaghetti Bolognese
with Fresh Salad
You can't beat the feeling of sitting down to a hearty bowl of Bolognese! In this version, the delicate mixture of tomato, cream, mirepoix and thyme will please your taste buds and warm your soul.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Chicken Stock Powder
Red Wine Vinegar
Not included in your delivery
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then mirepoix, garlic puree and beef. Season with salt and pepper. Cook, breaking up beef into small pieces, until no pink remains, 4-5 min.**
Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water.When pasta is done, drain and return spaghetti to the same pot, off heat.
Add thyme, marinara sauce, stock powder, cream and 1/4 cup (1/2 cup) reserved pasta water to the pan with beef.Bring to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 8-10 min.
Meanwhile, whisk together vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Add spring mix. Season with salt and pepper, then toss to coat.
Add Bolognese sauce to the pot with spaghetti, then toss to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Divide spaghetti Bolognese and salad between plates. Sprinkle Parmesan over top.