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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
¼ 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
Instructions
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.
