Harvest Bolognese Pasta
with Baby Heirloom Tomatoes
We've put a twist on this Italian classic by adding zucchini and fresh heirloom 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
½ cup
Parmesan Cheese, shredded
(ContainsMilk/Lait)¼ cup
Basil Pesto
(ContainsMilk/Lait)7 g
Basil
2 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(ContainsMilk/Lait)2 tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to 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 no pink remains, 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 and vinegar to the beef mixture. (NOTE: Start with 1/4 cup pasta water and add more as needed, if dry.) 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 pan from heat. Toss to coat spaghetti. Season with salt and pepper.
Divide beef bolognese between bowls. Sprinkle with remaining Parmesan. Tear basil over top.