Protein Swap | Impossible™ Beef Fettuccine Bolognese
with Grana Padano
Cooking time
15 minutes
Servings
2/4
Calories
910 /serving
There’s a lot of talk about what meat—beef, veal, pork or all three—belongs in this most classic Italian ragu. How about loose Impossible™ beef for a nice smoky twist on beloved bolognese? Fettuccine is the right partner to tangle up in the sauce.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 2 Garlic cloves
- 1 Celery stalk
- 1 Shallot (or onion)
- 100g Nantes carrots
- 30ml Vegetable demi-glace
- 225g Fettuccine
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
16 g
Sodium
800 mg
Total Carb
110 g
Sugars
11 g
Protein
40 g
Fibre
12 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Mise en place
- Meanwhile, small-dice the carrots and celery.
- Mince the garlic.
- Halve, peel and mince the shallot.
Cook the chorizo
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the celery and sauté, 2 to 3 min., until beginning to soften.
- Add the chorizo, carrots, shallot, garlic and S&P.
- Cook, breaking up the meat, 4 to 6 min., until the chorizo* is cooked through and the vegetables are beginning to soften.
Make the sauce & combine the pasta
- To the pot, add the tomato sauce, demi-glace and reserved cooking water.
- Cook, stirring often, 1 to 2 min., until thickened.
- Add the pasta and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
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