avec parmesan
Allergens
Tags
Mélange de bœuf et de porc hachés
250 g
Mirepoix
113 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Gousses d'ail
2 unit(s)
Vin blanc de cuisine
4 tbsp
Concentré de bouillon de bœuf
2 unit(s)
Base de sauce tomate
2 tbsp
Assaisonnement italien
2.15 g
Linguines
170 g
Parmesan, râpé grossièrement
0.25 cup
Lait
0.25 cup
Sel
0.5 tsp
Poivre
0.13 tsp
Huile
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, 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.
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
avec tomates éclatées et épinards