with Fresh Salad
You can't beat the feeling of sitting down to a hearty bowl of bolognese! In this version, the delicate mixture of tomato, cream, mirepoix and thyme will please your taste buds and warm your soul.
Allergens
Utensils
Tags
Ground Pork
250 g
Spaghetti
170 g
Mirepoix
113 g
Spring Mix
56 g
Thyme
7 g
Marinara Sauce
0.5 cup
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Chicken Stock Powder
1 tbsp
Red Wine Vinegar
1 tbsp
Sugar
0.5 tsp
Oil
1 tbsp
Pepper
0.06 tsp
Salt
0.125 tsp
Unsalted Butter
2 tbsp
- Strip thyme leaves from stems, then roughly chop.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Stir to combine. Add spring mix. Do not mix until step 5.
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water.
- When pasta is done, drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then mirepoix, pork and thyme. Season with salt and pepper.
- Cook, breaking up pork into small pieces, until no pink remains, 4-5 min.**
- Add marinara sauce, stock powder, cream and 1/4 cup (1/2 cup) reserved pasta water to the pan with pork.
- Bring to a boil.
- Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
- Add bolognese sauce to the pot with spaghetti, then toss to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Toss salad.
- Divide spaghetti bolognese and salad between plates.
- Sprinkle Parmesan over top.
960
kcal
Calories
53
g
Fat
25
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
41
g
Protein
155
mg
Cholesterol
1250
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
with Spinach and Parmesan
