topBanner
Traditional Spaghetti Bolognese

Traditional Spaghetti Bolognese

with Fresh Salad

Read more

You can't beat a classic, and our Traditional Spaghetti Bolognese is here to prove just that! Taking a page from the traditional Bologna preparation, the delicate mixture of tomato, stock, cream, mirepoix and thyme will please your taste buds and warm your soul.

Tags:Quick
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 tbsp

Garlic Puree

113 g

Mirepoix

7 g

Thyme

½ cup

Marinara Sauce

1 unit

Chicken Broth Concentrate

170 g

Spaghetti

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

56 g

Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein43 g
Cholesterol165 mg
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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. While water comes to a boil, strip thyme leaves from stems, then roughly chop. Roughly chop parsley. Halve tomatoes.

2

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 and return spaghetti to the same pot, off heat.

3

While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mirepoix, garlic puree and pork. Season with salt and pepper. Cook, breaking up pork into small pieces, until no pink remains, 4-5 min.**

4

Add thyme, marinara sauce, broth concentrate, reserved pasta water and cream to the pan with pork. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 8-10 min.

5

While Bolognese sauce cooks, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to coat.

6

Add Bolognese sauce to pot with spaghetti, then toss to coat. Divide pasta and salad between plates. Sprinkle Parmesan and parsley over top of pasta.