Beef and Pork Bolognese with Linguine

Test Kitchen

Discovery

and Parmesan

40 min

Difficulty: 1/3

Italian

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Triticale

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Classic-euro-dishes

Discovery

Pasta-noodles

Pasta-pronto

Ingredients

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

Preparation

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, milk and Italian seasoning. 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 pasta, add bolognese sauce and 1/2 cup reserved pasta water. Stir to combine. Season with salt and pepper.
Divide pasta between bowls and sprinkle with Parmesan.

Nutrition per serving

820

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

1710