White Bolognese with Sausage Meat
Lacinato Kale
Cooking time
15 minutes
Servings
2/4
Calories
930 /serving
Pasta night is a cinch when it starts with already-seasoned pork sausage meat and generous tubes of rigatoni cooked to al dente. Splashes of cream and demi-glace ensure a rich, moist sauce, while lacinato kale adds some veggie verde.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 50g Diced onions
- 1 Bunch of lacinato kale
- 15ml Minced garlic
- 225g Rigatoni
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g 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 • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
37 g
Saturated Fat
13 g
Sodium
1260 mg
Total Carb
109 g
Sugars
11 g
Protein
45 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; 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.
Cook the sausage meat & kale
- Meanwhile, remove the kale leaves from the stems; chop the leaves.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the sausage meat* and kale; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through and the kale has wilted.
Make the sauce & combine the pasta
- To the pan, add the cream, demi-glace, pasta, ½ the reserved cooking water and S&P.
- 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 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.
