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Easy prep

Greek Beef Bucatini

with Feta & Spinach-Orange Salad

Cooking time

20 minutes

Servings

2/4

Calories

1010 /serving

Braised beef and pasta are two of our ultimate comfort foods, so it’s only fitting that we find a way to put them together… but this time (plot twist!) we’re drawing on the flavours of Greece to get the job done. Adding a generous squeeze of fresh orange juice to the tomato-based braised beef sauce injects it with a jolt of brightness and sweetness, resulting in a well-balanced complexity. Toss in the bucatini and adorn with briny, crumbled feta for salt and creaminess. A side salad of cucumber and spinach with a complementary orange vinaigrette keeps it all feeling light and bright, while still hitting all those soul-soothing notes.

We will send you:

  • 300g Pre-cooked braised beef
  • 60g Baby spinach
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Cucumber
  • 1 Orange
  • 15ml Apple cider vinegar
  • 30ml Tomato paste
  • 14g Honey
  • 225g Bucatini
  • 60g Feta
  • 5g Greek beef spice blend (garlic, oregano, nutmeg, cinnamon, onion flakes, thyme, basil, dill, parsley, marjoram)

  • Contains: Gluten, Milk, Soy, Sulphites, Wheat

    You will need:

    Medium pot
    Large pan
    Strainer
    Olive oil
    Oil
    Salt & pepper
    Total Fat
    39 g
    Saturated Fat
    14 g
    Sodium
    900 mg
    Total Carbs
    117 g
    Sugars
    20 g
    Protein
    58 g
    Fibres
    11 g
    Preparation
    a picture
    Cook the pasta
    Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of cooking water (double for 4 portions), drain the pasta thoroughly.
    a picture
    Warm the beef
    While the pasta cooks, heat a drizzle of oil in a large pan on medium. Add the onions and spice blend; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until softened. Add the garlic and tomato paste. Cook, stirring frequently, 2 to 3 minutes. Add ⅔ of the honey and 1 cup of water (double for 4 portions). Add the beef* and cook, stirring frequently, 5 to 7 minutes, until the sauce has thickened; season with S&P to taste.
    a picture
    Mise en place
    While the beef cooks, juice the orange. Small dice the cucumber. In a small bowl, combine 1 tbsp of orange juice with 3 tbsp of olive oil (double each for 4 portions). Add the vinegar and remaining honey; season with S&P.
    a picture
    Finish the pasta
    To the pan of beef sauce, add the cooked pasta and ½ the reserved cooking water; season with S&P to taste. Add 1 tbsp of orange juice (double for 4 portions) or as much as you’d like. Discard (or drink) the remaining orange juice. Cook, stirring frequently, until combined thoroughly (if the pasta seems dry, gradually add the remaining cooking water until your desired consistency is attained).
    a picture
    Finish & serve
    In a medium bowl, combine the spinach and cucumbers. Drizzle the salad with as much of the vinaigrette as you’d like. Divide the pasta between your plates and garnish with the feta. Serve the salad on the side. Bon appétit!

    *Health Canada recommends cooking beef to a minimum internal temperature of 63°C.