Springtime White Bolognese with Bison & Fresh Linguine
Elegant Lacinato Kale & Fennel Salad
Cooking time
30 minutes
Servings
2/4
Calories
1270 /serving
A Bolognese that’s vegetable-forward? It must be spring! This white version (as in, no tomato) of a deluxe classic is stacked with carrots and fennel for added texture. We’ve elevated it more with lean and flavourful ground bison for a lighter touch, while demi-glace and heavy cream maintain that opulent mouthfeel. The salad showcases the delicate anise taste of sliced fennel set against dark lacinato kale and ribbons of carrots. Bellissima!
We will send you:
- 250g Canadian-raised lean ground bison
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Bunch of lacinato kale
- 1 Fennel bulb
- 45ml Cold-pressed Italian vinaigrette
- 225g Fresh linguine
- 12g Beef demi-glace
- 60ml Heavy cream
- 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:
Peeler
Oil
Large high-sided pan
Medium pot
Strainer
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
72 g
Saturated Fat
30 g
Sodium
1830 mg
Total Carb
111 g
Sugars
20 g
Protein
54 g
Fibre
17 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Small-dice ½ the carrots. Using your peeler, peel the remaining carrots into ribbons (or thinly slice crosswise). Remove the kale leaves from the stems; thinly slice the leaves. Halve and core the fennel bulb lengthwise; small-dice ⅓ and thinly slice the remaining ⅔. Mince the garlic. Halve, peel and mince the shallot.
Make the bolognese
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the bison; season with S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the diced carrots, diced fennel, shallot, garlic and spices. Cook, stirring frequently, 2 to 3 min., until the bison* is cooked through and the aromatics are fragrant. Add the demi-glace, cream, ½ cup water (double 4 portions) and S&P. Cook, stirring frequently, 3 to 4 min., until the sauce has thickened.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the salad
Meanwhile, in a large bowl, combine the kale and a drizzle of oil. Massage the kale, 1 to 2 min., until softened. Add the sliced fennel, carrot ribbons, vinaigrette and S&P; toss well.
Combine the pasta & serve
To the pan of bolognese, add the pasta, ½ the reserved cooking water, 3 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 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. Serve the salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
