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Italian Recipes

Creamy Beef Bolognese

Creamy Beef Bolognese

Creamy Beef Bolognese

with Fresh Pesto

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This Creamy Beef Bolognese is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Energy (kcal)858 kcal

Energy (kJ)3592 kJ

Fat39.3 g

of which saturates17.5 g

Carbohydrate83.6 g

of which sugars16 g

Protein43 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Colander

Instructions

Brown the Mince

1

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).

Cook the Pasta

2

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.

Bring on the Bolognese

3

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.

Season the Sauce

4

When the beef Bolognese has thickened, season to taste with salt and pepper.

Combine and Stir

5

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.

Serve

6

Divide the rigatoni between your bowls and top with dollops of fresh pesto.

Enjoy!

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