Harvest Bolognese Pasta
with Baby Heirloom Tomatoes
We've put a twist on this Italian classic by adding zucchini and fresh heirloom cherry tomatoes. All the ingredients blend together to create an incredible depth of flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
113 g
Baby Heirloom Tomatoes
170 g
Spaghetti
(ContainsWheat/Blé)1 tbsp
Balsamic Vinegar
(ContainsSulphites/Sulfite)200 g
Zucchini
6 g
Garlic
¼ cup
Parmesan Cheese
(ContainsMilk/Lait)¼ cup
Basil Pesto
(ContainsMilk/Lait, Soy/Soja)7 g
Basil
2 tbsp
Italian Seasoning
(ContainsSulphites/Sulfite)Not included in your delivery
1 tbsp
Unsalted Butter*
(ContainsMilk/Lait)2 tsp
Salt*
1 tbsp
Oil*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut zucchini into 1/4-inch half-moons. Halve tomatoes. Peel, then mince or grate garlic.
Add spaghetti to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, garlic and Italian seasoning. Cook, breaking up beef into smaller pieces, until browned, 4-5 min.** Add zucchini and cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
Add pesto, tomatoes, reserved pasta water (NOTE: start with 1/4 cup pasta water and add as needed if dry) and vinegar to the beef mixture. Cook, stirring occasionally, until sauce thickens, 1-2 min.
Add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the sauce. Remove from heat and stir together until spaghetti is coated. Season with salt and pepper.
Divide Autumn beef bolognese between bowls. Sprinkle over remaining Parmesan. Tear over the basil.