10-Minute Pork Bolognese
with Farfalle, Zucchini & Cherry Tomatoes
Cooking time
10 minutes
Servings
4
Calories
660 /serving
Tie a bow on everyone’s favourite night—pasta night—with this farfalle dish, tossed with a delicate pork bolognese that’s studded with tender zucchini and only-just-burst cherry tomatoes. You’ll love how light this paler version of the traditional beef bolognese is, and how incredibly quick (and easy) it is to pull together.
We will send you:
- 510g Ground pork
- 15ml Minced garlic
- 280g Cherry tomatoes
- 2 Heirloom zucchini
- 340g Farfalle
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Oil
Large high-sided pan
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
7 g
Sodium
580 mg
Total Carb
74 g
Sugars
8 g
Protein
40 g
Fibre
5 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise.
Start the bolognese
Meanwhile, in a large, high-sided pan, heat a generous drizzle of oil on medium-high. Add the pork and garlic; season with ½ the spices and S&P. Cook, breaking up the meat, 3 to 5 min., until partially cooked.
Finish the bolognese & combine the pasta
To the pan of pork, add the zucchini. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the tomatoes, demi-glace, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the tomatoes begin to burst and the pork* is cooked through. Add the pasta and cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
