Harvest Bolognese Pasta
with Baby Tomatoes
We've put a twist on this Italian classic by adding zucchini and fresh baby tomatoes. All the ingredients blend together to create an incredible depth of flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Spaghetti
(Contains: Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
200 g
Zucchini
1 tbsp
Garlic Puree
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
ÂĽ cup
Basil Pesto
(Contains: Milk)
2 tbsp
Italian Seasoning
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve tomatoes.
Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, garlic puree and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add zucchini. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
Add tomatoes, vinegar and 1/4 cup pasta water (dbl for 4 ppl) to beef mixture. (TIP: For a looser consistency, add more pasta water, 1 tbsp at a time!)Cook, stirring occasionally, until sauce thickens, 1-2 min.
Add spaghetti, pesto, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pan with sauce. Remove the pan from heat. Toss to coat spaghetti. Season with salt and pepper, to taste.
Divide Bolognese between bowls. Sprinkle remaining Parmesan over top.
