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Easy prep

Easy Beef & Mushroom Bolognese

with Fresh Spinach Linguine

Cooking time

15 minutes

Servings

2/4

Calories

940 /serving

Preparing a homemade bolognese can seem daunting to the uninitiated. Have no fear! We’ve devised a way to make the whole process effortless. Simply season ground beef with herbs and brown with mushrooms and carrots. Then, incorporate tomato sauce and heavy cream to create a hearty bolognese. We’ve thrown fresh spinach linguine into the mix for an extra burst of flavour, as well as even more baby spinach. Sprinkle with a handful of Grana Padano cheese and voilà! Your delicious Italian-inspired dish is ready to enjoy in only 15 minutes.

We will send you:

  • 285g Ground beef
  • 60g Baby spinach
  • 15ml Minced garlic
  • 50g Diced onions
  • 225g Sliced cremini mushrooms
  • 55g Diced carrots
  • 225g Fresh spinach linguine
  • 213ml Tomato sauce
  • 60ml Heavy cream
  • 25g Grana Padano
  • 3.5g Beef bolognese spice blend (dried parsley, dried thyme, dried rosemary, kosher salt)

  • You will need:

    Medium pot
    Large high-sided pan
    Strainer
    Oil
    Salt & pepper
    Total Fat
    45 g
    Saturated Fat
    19 g
    Sodium
    800 mg
    Total Carbs
    84 g
    Sugars
    8 g
    Protein
    52 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the beef
    Bring a medium pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute; season with S&P to taste. Add the mushrooms and cook, stirring frequently, 3 to 4 minutes, until the mushrooms have started to brown. Add the carrots and beef*; season with the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until the beef is cooked through.
    a picture
    Cook the pasta
    While the beef cooks, add the pasta to the pot of boiling water, stirring gently to separate the noodles. Cook, 2 to 3 minutes or until al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water (double for 4 portions), drain the pasta. Toss with a drizzle of oil to prevent sticking.
    a picture
    Make the bolognese
    To the pan of beef, add the tomato sauce, cream and the reserved cooking water; season with S&P. Cook, stirring occasionally, 5 to 7 minutes, until the volume is slightly reduced and the sauce has thickened.
    a picture
    Finish & serve
    To the pan of bolognese, add the spinach, cooked pasta and ½ the Grana Padano. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Divide the finished pasta and bolognese sauce between your plates. Garnish with the remaining Grana Padano. Bon appétit!

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