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Traditional Spaghetti Bolognese
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Traditional Spaghetti Bolognese

Traditional Spaghetti Bolognese

with Fresh Salad

You can't beat a classic, and our traditional spaghetti Bolognese is here to prove just that! The delicate mixture of tomato, stock, cream, mirepoix and thyme will please your taste buds and warm your soul.

Tags:
Quick
Allergens:
Wheat
Milk
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 tbsp

Garlic Puree

113 g

Mirepoix

7 g

Thyme

½ cup

Marinara Sauce

1 unit

Chicken Broth Concentrate

170 g

Spaghetti

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Spring Mix

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

56 mL

Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories1010 kcal
Fat56 g
Saturated Fat25 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein43 g
Cholesterol151 mg
Sodium850 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 Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Large Bowl

Instructions

Prep
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. Meanwhile, strip thyme leaves from stems, then roughly chop.

Cook spaghetti
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.

Start Bolognese sauce
3

Meanwhile, 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.**

Finish Bolognese sauce
4

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

Make salad
5

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

Finish and serve
6

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

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