Protein Swap | Sneaky Zucchini Pork Sausage Meat Bolognese
with Fusilli & Grana Padano
Cooking time
35 minutes
Servings
4
Calories
650 /serving
At first glance, this is a mighty, meaty bolognese sauce beloved by folks big and small. Generous ground sausage meat, garlic and tomatoes fall satisfyingly into fusilli pasta. Less obvious is the amount of veg worked into this recipe, with carrots, celery and zucchini quietly carrying their weight.
We will send you:
- 600g Canadian-raised mild Italian pork sausage meat
- 200g Nantes carrots
- 1 Green zucchini
- 1 Celery stalk
- 3 Garlic cloves
- 340g Fusilli
- 60ml Tomato paste
- 200ml Tomato sauce
- 50g Grana Padano (contains rennet)
- 18g Alla Romana spices (sugar, sea salt, spices (sage, red pepper, basil, oregano, rosemary, black pepper, chili, nutmeg, cloves), garlic, onion, paprika, canola oil)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Grater
Peeler
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Olive oil
2 Large pots
Total Fat
18 g
Saturated Fat
8 g
Sodium
1800 mg
Total Carb
82 g
Sugars
12 g
Protein
41 g
Fibre
7 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Peel and grate the carrots.
- Grate the zucchini.
- Small-dice the celery.
- Mince the garlic.
Start the bolognese
- In a second large pot, heat a generous drizzle of olive oil on medium-high.
- Add the beef; season with ⅓ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until nicely browned.
- Add the garlic and celery. Cook, stirring often, 1 to 2 min., until fragrant.
Finish the bolognese
- To the pot of beef, add the tomato paste and remaining spices. Cook, stirring often, 2 to 3 min., until dark red.
- Add 1 ½ cups water and cook, scraping up any browned bits, 1 to 2 min., until combined.
- Add the carrots, zucchini, tomato sauce and S&P.
- Reduce to medium-low and simmer, stirring occasionally, 18 to 22 min., until the beef* is cooked through and the flavours have combined.
Boil the pasta
- When the bolognese is halfway done, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Drain and return to the pot.
- Add 2 tbsp butter and S&P; toss well.
Plate your dish
- Divide the pasta between your bowls.
- Top with the bolognese.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
