Protein Swap | Savoury Beef Ragu
with Fresh Tagliolini
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Set the dial to cozy. This pasta night has all the goodness of a traditional slow-cooked meat ragu, in less than half an hour. Fresh thyme and a bunch of aromatics give ground beef tons of flavour, as it tumbles over strands of fresh tagliolini.
We will send you:
- 250g Canadian-raised lean ground beef
- 4g Thyme
- 2 Garlic cloves
- 2 Celery stalks
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 60ml Tomato paste
- 225g Fresh tagliolini
- 25g Grana Padano (contains rennet)
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
40 g
Saturated Fat
17 g
Sodium
760 mg
Total Carb
77 g
Sugars
5 g
Protein
45 g
Fibre
8 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Halve the celery lengthwise; thinly slice crosswise.
- Halve, peel and thinly slice the shallot.
- Mince the garlic.
- Pick the thyme leaves off the stems.
Cook the lamb
- In a large pan, heat a drizzle of oil on medium-high.
- Add the celery, shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the lamb* and thyme; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
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.
Make the ragu & combine the pasta
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 2 tbsp butter (double for 4 portions), ⅔ of the reserved cooking water and S&P.
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- Add the pasta and ½ the cheese. Cook, stirring often, 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 plates.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
