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!
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
113 g
Baby Heirloom Tomatoes
170 g
Spaghetti
(Contains: Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
200 g
Zucchini
6 g
Garlic
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk)
7 g
Basil
2 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tsp
Salt*
1 tbsp
Oil*
¼ 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. (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.
