avec tapenade d’olives
Cette version repensée de la sauce bolognaise saura vous séduire à coup sûr! Les spaghettis font place aux pennes, et la sauce ragù à base de bœuf haché déborde de saveurs! En finale, une fraîche tapenade d’olives qui créera un plat dont tout le monde raffolera!
Allergens
Utensils
Tags
Bœuf haché
250 g
Pennes
170 g
Tomato
2 unit
Tomates broyées à l'ail et aux oignons
1 unit
Olives mélangées
30 g
Concentré de bouillon de bœuf
1 unit
Mélange d’épices acidulé à l’ail
1 tbsp
Parmesan, râpé grossièrement
0.5 cup
Flocons de piment
1 tsp
Beurre non salé
1 tbsp
Sucre
0.5 tsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.25 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
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