avec salade fraîche
Rien de tel qu’un bon bol de bolognaise! Faite d’un mélange de tomates, de crème, de mirepoix et de thym, cette version de ce plat classique ravira vos papilles gustatives tout en vous réchauffant le cœur.
Allergens
Utensils
Tags
Porc haché
250 g
Spaghettis
170 g
Mirepoix
113 g
Mélange printanier
56 g
Thym
7 g
Sauce marinara
0.5 cup
Crème
56 mL
Parmesan, râpé grossièrement
0.25 cup
Bouillon de poulet en poudre
1 tbsp
Vinaigre de vin rouge
1 tbsp
Sucre
0.5 tsp
Huile
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Beurre non salé
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
10
g
Sugar
7
g
Dietary Fiber
41
g
Protein
155
mg
Cholesterol
1260
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
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