Sneaky Veg Pork Bolognese
with Bucatini
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Bolognese sauce embraces pasta night with a big, warm, meaty hug. It’s easy to slip additional veg in amidst morsels of tender ground pork, like carrots, celery, onion, plus those tomatoes for simmering. Hollow tubes of bucatini put the fun in every mouthful.
We will send you:
- 510g Canadian-raised lean ground pork
- 2 Celery stalks
- 1 Onion (or shallot)
- 400g Nantes carrots
- 2 Garlic cloves
- 400ml Tomatoes (canned)
- 340g Bucatini
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
7 g
Sodium
830 mg
Total Carb
89 g
Sugars
14 g
Protein
40 g
Fibre
8 g
Preparation
Cook the pork
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the pork*; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, bring a large pot of salted water to a boil.
- Grate the carrots.
- Small-dice the celery.
- Halve, peel and mince the onion.
- Mince the garlic.
Make the bolognese
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the carrots, celery, onion, garlic and S&P.
- Sauté, 4 to 6 min., until beginning to soften.
- Add the pork, canned tomatoes, ½ cup water, the remaining spices and S&P.
- Cook, stirring often, 5 to 7 min., until thickened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta & serve
- To the pan, add the pasta and ½ the reserved cooking water.
- 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.
- Divide the pasta between your bowls.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
