Date Night Bison Bolognese & Fresh Tagliolini
with Roasted Parmigiano Broccoli
Cooking time
30 minutes
Servings
2/4
Calories
950 /serving
Here’s one for the top of your winter wish list! Lean, clean ground bison builds into a generous bolognese, anchored by a deeply meaty demi-glace. The sauce is tumbled with ribbons of fresh pasta and Parmigiano Reggiano. Broccoli spears get some cheese too, as they roast in the oven.
We will send you:
- 250g Canadian-raised lean ground bison
- 1 Shallot (or onion)
- 2 Garlic cloves
- 1 Head of broccoli
- 1 Celery stalk
- 200g Nantes carrots
- 60ml Tomato paste
- 225g Fresh tagliolini
- 12g Beef demi-glace
- 25g Parmigiano Reggiano (contains rennet)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
44 g
Saturated Fat
20 g
Sodium
1200 mg
Total Carb
95 g
Sugars
12 g
Protein
49 g
Fibre
14 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
- Sprinkle with ½ the cheese; toss well.
- Switch the oven to broil, 2 to 3 min., until the cheese is melted and lightly browned.
Mise en place
- Meanwhile, bring a large pot of salted water to a boil.
- Small-dice the carrots and celery.
- Mince the garlic.
- Halve, peel and mince the shallot.
Make the bolognese
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the bison and tomato paste; season with S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
- Add the carrots, celery, shallot and garlic.
- Cook, stirring often, 6 to 7 min., until the bison* is cooked through and the aromatics are fragrant.
- Add the demi-glace, ¾ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 3 to 4 min., until the sauce has thickened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring occasionally, 1 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
- To the pan of bolognese, add the pasta, remaining cheese, ⅔ of the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and 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.
- Serve the broccoli on the side. Bon appétit!
