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Bacon & Pork White Bolognese

over Bucatini with Chef’s Salad

Cooking time

30 minutes




1140 /serving

You’ve been on the straight-and-narrow since the holidays—it’s time for a little indulgence! Treat yourself and your loved ones to a stunner of a meat sauce tonight, which incorporates not only crispy browned pork into its creamy, buttery goodness, but bacon, too. Made in only a half-hour and tossed with perfectly al dente bucatini, it’s sheer pleasure, and much deserved.

We will send you:

  • 285g Ground pork
  • 2 Bacon slices
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 200g Nantes carrots
  • 1 Head of lettuce
  • 30ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 225g Bucatini
  • 90ml Heavy cream
  • 10g White bolognese spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
62 g
Saturated Fat
25 g
910 mg
Total Carbs
106 g
12 g
47 g
8 g
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Cook the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the pasta cooks, peel the carrots. Thinly slice ½ the carrots into rounds and small-dice the remaining carrots. Roughly chop the lettuce, discarding the root end. Mince the garlic. Peel, halve and mince the shallot. Roughly chop the parsley leaves and stems. Roughly chop the bacon.
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Cook the pork
In a medium pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and season with ½ the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through.
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Cook the bacon & make the bolognese
To the pan of pork, add the bacon, shallot, garlic and diced carrots; season with all but a pinch of the remaining spice blend and S&P. Cook, stirring frequently, 3 to 5 minutes, until the carrots have softened and the bacon has browned. Add the cream, demi-glace and ½ the reserved cooking water; season with S&P to taste. Bring to a boil; reduce to a simmer and cook, 4 to 6 minutes, until thickened.
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Make the salad
While the bolognese cooks, in a small bowl, make the vinaigrette by combining the apple cider vinegar and 5 tbsp olive oil (double for 4 portions); season with the remaining pinch of spice blend and S&P to taste. In a large bowl, combine the lettuce, carrot rounds and ½ the parsley. Drizzle with as much of the vinaigrette as you’d like and toss well.
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Finish & serve
To the pan of bolognese, add the cooked pasta and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce (if the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency). Divide the finished bolognese between your bowls and top with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.