and Parmesan Cheese
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef and pork mix (beef, pork) • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (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)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Tags
Ground Beef and Pork Mix
250 g
Mirepoix
113 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
White Cooking Wine
4 tbsp
Beef Broth Concentrate
2 unit(s)
Tomato Sauce Base
2 tbsp
Italian Seasoning
2.15 g
Linguine
170 g
Parmesan Cheese, shredded
0.25 cup
Milk
0.25 cup
Salt
0.5 tsp
Pepper
0.13 tsp
Oil
0.5 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- In a medium pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add mirepoix and garlic. Cook for 3-4 min, stirring occasionally, until softened.
- Add beef and pork mix. Cook for 3-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Add white cooking wine and beef broth concentrate. Cook for 4-5 min, stirring occasionally, until liquid has reduced.
- Add crushed tomatoes, tomato sauce base, 1/4 cup (1/2 cup) milk and half the Italian seasoning (use all for 4 servings). Bring to a boil.
- Reduce heat to low. Cook for 20-25 min, stirring occasionally, until thickened. Season with salt and pepper.
- Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water.
Strain linguine, then return to the pot, off heat.
- To pot with linguine, add bolognese sauce and 1/2 cup reserved pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Stir to combine. Season with salt and pepper.
- Divide pasta between bowls and sprinkle with Parmesan.
820
kcal
Calories
29
g
Fat
12
g
Saturated Fat
98
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
44
g
Protein
85
mg
Cholesterol
1710
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
