with Olive Tapenade
This twist on classic spaghetti Bolognese is a winner! Penne replaces spaghetti, and the ragù is packed with tender ground beef and tons of flavour. Topped with fresh olive tapenade, this dish will have everyone coming back for seconds!
Allergens
Utensils
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
1 tbsp
Parmesan Cheese, shredded
0.5 cup
Chili Flakes
1 tsp
Pepper
0.25 tsp
Oil
1 tbsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
Sugar
0.5 tsp
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- 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, stirring occasionally, until tender, 10-12 min.
- Add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar to the pan with beef.
- Reduce heat to medium.
- Simmer, stirring occasionally, until sauce starts to thicken, 6-8 min. Season with salt and pepper.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Drain, then finely chop olives.
- Add tomatoes, olives and 1/2 tbsp (1 tbsp) oil to a small bowl. (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, half the Parmesan and reserved pasta water to the pot.
- Season with salt and pepper, then toss to combine.
- Divide beef ragù between bowls, then top with olive tapenade.
- Sprinkle remaining Parmesan over top.
- Sprinkle chili flakes over top, if desired.
900
kcal
Calories
42
g
Fat
17
g
Saturated Fat
90
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
47
g
Protein
105
mg
Cholesterol
1550
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
350
mg
Calcium
6.5
mg
Iron
with Sticky Edamame Rice