Protein Upgrade | Meaty ORGANIC Beef Pasta Alla Genovese
with Rigatoni & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
See why genovese is the favourite ragù of Naples. Build your meaty sauce with browned ground beef and a classic soffritto of carrots, celery and onion. A touch of butter and grated Grana Padano cheese ties up tender rigatoni with a bow.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 200g Nantes carrots
- 1 Onion (or shallot)
- 1 Celery stalk
- 2 Garlic cloves
- 225g Rigatoni
- 12g Beef demi-glace
- 30ml Tomato paste
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
21 g
Sodium
1210 mg
Total Carb
110 g
Sugars
12 g
Protein
53 g
Fibre
10 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Small-dice the carrots and celery.
- Halve, peel and small-dice the onion; combine with the carrots and celery.
- Thinly slice the garlic.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the genovese
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef; season with the spices and S&P.
- Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Cook the vegetables
- To the pan, add the carrots, celery, onion, garlic and S&P.
- Cook, stirring often, 4 to 6 min., until the beef* is cooked through and the vegetables are beginning to soften.
Finish the genovese
- To the pan, add the tomato paste. Cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, reserved cooking water and S&P. Cook, scraping up any browned bits, 3 to 5 min., until thickened.
Combine the pasta & serve
- To the pan, add the pasta, ½ the cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is coated.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
