Creamy Beef Bolognese
with Fresh Pesto
This Creamy Beef Bolognese is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
2
Garlic Clove
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Basil
75
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
25
Fresh Pesto
(Contains Milk)
Not included in your delivery
100
Reserved Pasta Water
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Heat a large frying pan on high heat (no oil). Once hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.
Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.
Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Lower the heat, then stir in the garlic and cook until fragrant, 1 min.
Next, stir in the chopped tomatoes, reserved pasta water and sugar for the sauce (see pantry for both amounts), creme fraiche and chicken stock paste. Bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.
When the beef Bolognese has thickened, season to taste with salt and pepper.
Once everything's cooked, toss the rigatoni through the sauce and reheat until piping hot.
Add another splash of water if you feel it needs it.
Divide the rigatoni between your bowls and top with dollops of fresh pesto.
Enjoy!
