with Olive Tapenade and Parmesan
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Roma tomato • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 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)) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Chili flakes.
Allergens
Tags
Ground Beef
250 g
Penne
170 g
Tomato
2 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mixed Olives
30 g
Beef Broth Concentrate
1 unit(s)
Zesty Garlic Blend
7 g
Parmesan Cheese, shredded
0.5 cup
Chili Flakes
4 g
Pepper
0.25 tsp
Oil
1 tbsp
Salt
0.25 tsp
Butter
1 tbsp
Sugar
0.5 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Season with salt, pepper and Zesty Garlic Blend.
- While beef cooks, add penne to the boiling water.
- Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- To the pan with beef, add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar.
- Reduce heat to medium.
- Simmer for 6-8 min, stirring occasionally, until sauce starts to thicken. Season with salt and pepper.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Drain, then finely chop olives.
- To a small bowl, add tomatoes, olives and 1/2 tbsp (1 tbsp) oil. (TIP: We love using extra virgin olive oil in this tapenade!)
- Season with salt and pepper, then stir to combine.
- When penne is tender, reserve 1/4 cup (1/2 cup) pasta water.
- Strain penne, then return to the same pot, off heat.
- Add sauce, reserved pasta water and half the Parmesan to the pot.
- Season with salt and pepper, then toss to combine.
- Divide beef ragu between bowls, then top with olive tapenade.
- Sprinkle remaining Parmesan over top.
- Sprinkle chili flakes over top, if you like.
920
kcal
Calories
42
g
Fat
17
g
Saturated Fat
93
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
47
g
Protein
105
mg
Cholesterol
1590
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
350
mg
Calcium
6.5
mg
Iron
with Sun-Dried Tomato Pesto and Spinach
