Rosé Beef Bolognese

Name: Rosé Beef Bolognese with Cheesy Garlic Toasts
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Ground Beef; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 113 g Mirepoix; 170 g Spaghetti; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Chicken Broth Concentrate; 2 tbsp Balsamic Glaze; 1 unit(s) Ciabatta Roll; 56 mL Cream; 28 g Baby Spinach; 3 unit(s) Garlic, cloves; ¼ tsp Pepper*; 1 tbsp Oil*; ¼ tsp Salt*; 3 tbsp Butter*

with Cheesy Garlic Toasts

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All of the traditional Bolognese flavours are here, and we're serving it up with cheesy garlic toasts on the side to make sure none of the delicious sauce gets left behind.

Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mirepoix (carrot, onion, celery) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

•Sulphites

•Barley

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Crushed Tomatoes with Garlic and Onion

113 g

Mirepoix

170 g

Spaghetti

(Contains: Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 unit(s)

Chicken Broth Concentrate

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

1 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

56 mL

Cream

(Contains: Milk)

28 g

Baby Spinach

3 unit(s)

Garlic, cloves

Not included in your delivery

¼ tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

3 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1180 kcal

Fat57 g

Saturated Fat28 g

Carbohydrate122 g

Sugar22 g

Dietary Fiber10 g

Protein47 g

Cholesterol165 mg

Sodium1320 mg

Trans Fat2 g

Potassium1550 mg

Calcium250 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Pot

•Baking Sheet

•Small Bowl

Cooking Steps

PDF

Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature.
Preheat the oven to 450˚F. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
Heat a large non-stick pan over medium-high. When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat. Season with salt and pepper.
While beef cooks, peel, then mince or grate garlic.

Add spaghetti to the boiling water. Cook 10-12 min, uncovered, stirring occasionally, until tender. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.

While spaghetti cooks, to the pan with beef, add mirepoix, half the garlic and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until mirepoix softens slightly.

Add crushed tomatoes, cream, broth concentrate and balsamic glaze. Season with salt and pepper. Bring to a boil over high.
Once boiling, reduce heat to medium. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Remove the pan from heat. Add 1 tbsp (2 tbsp) butter and spinach. Stir for 1-2 min, until spinach wilts.

While sauce cooks, in a small bowl, combine remaining garlic and 1 tbsp (2 tbsp) butter. Season with salt.
Halve rolls. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over rolls. Sprinkle cheese on top. Bake in the middle of the oven for 1-2 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)

To the pot with spaghetti, add sauce, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
Divide spaghetti between plates. Serve cheesy garlic toasts alongside.

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the chicken** Remove and discard excess fat, if desired.