avec parmesan
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Bœuf haché • Linguines (œuf, blé) (semoule de blé dur, eau, jaune d'œuf liquide, œufs entiers liquides) • Carotte • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Persil • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Tags
Bœuf haché
250 g
Linguine frais
227 g
Carotte
1 unit(s)
Échalote
1 unit(s)
Persil
7 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Crème
56 mL
Concentré de bouillon de bœuf
1 unit(s)
Sel d'ail
4 g
Parmesan, râpé grossièrement
0.25 cup
Flocons de piment
4 g
Poivre
0.06 tsp
Huile
0.5 tbsp
Sel
0.125 tsp
Beurre
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- 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.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain linguine, then return to the pot off heat.
- Meanwhile, to the pan with beef and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add linguine, half the Parmesan, 1/2 cup reserved pasta water (use same for 4 servings) and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and linguine is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide linguine and rosé beef ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
970
kcal
Calories
45
g
Fat
21
g
Saturated Fat
98
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
43
g
Protein
180
mg
Cholesterol
1590
mg
Sodium
1.5
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
