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Italian Sausage White Bolognese

with Fresh Tagliatelle & Portobello Mushrooms

Cooking time

30 minutes

Servings

2/4

Calories

894 /serving

White bolognese - or bolognese bianco - is an Italian-style sauce made with cream in place of tomatoes. In tonight’s recipe we’re preparing a rich, creamy sauce with sausage meat, portobello mushrooms, carrots and an exquisite blend of spices including fennel, parsley and paprika. It’s served over long ribbons of tagliatelle and a handful of authentic Parmigiano Reggiano finishes the dish with an irresistible touch of cheese!

We will send you:

  • 285g Mild Italian pork sausage meat
  • 1 Bunch of parsley
  • 1 Onion (or shallot)
  • 100g Carrots
  • 2 Portobello mushrooms
  • 12g Vegetable demi-glace
  • 225g Fresh tagliatelle
  • 45ml Heavy cream
  • 25g Parmigiano Reggiano
  • 10g White bolognese spice blend (salt, pepper, black pepper, onion, fennel seed, herbs, garlic, paprika, sunflower oil, parsley, chili)

You will need:

Medium pot
Large high-sided pan
Strainer
Peeler
Olive oil
Salt & pepper
Total Fat
47 g
Saturated Fat
19 g
Sodium
1994 mg
Total Carbs
79 g
Sugars
8 g
Protein
42 g
Fibres
10 g
Preparation
a picture
Mise en place
Bring a medium pot of salted water to a boil. Peel and small dice the carrots. Cut off and discard the stems of the portobello mushrooms; small dice the caps. Peel, halve and small dice the onion. Roughly chop the parsley leaves and stems.
a picture
Start the bolognese
In a large high-sided pan, heat a drizzle of olive oil on medium. Add the carrots, mushrooms and onions; season with S&P. Cook, stirring frequently 4 to 6 minutes, until the mushrooms begin to brown. Add the sausage meat; season with the spice blend and S&P. Cook, stirring frequently, 4 to 6 minutes, until cooked through.
a picture
Finish the bolognese
Add the demi-glace and ½ a cup of water to the pan of sausage and vegetables; simmer for 5 minutes. Add the cream and cook, 2 to 3 minutes, until sauce has thickened.
a picture
Cook the pasta
To the pot of boiling water, add the pasta and cook, 2 to 3 minutes, until al dente (still slightly firm to the bite). Drain the pasta, reserving ½ a cup of the pasta cooking water (double for 4 portions). Toss the pasta with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
a picture
Finish & serve
Add the cooked pasta and Parmesan to the pan of sauce. Cook, stirring frequently, 1 to 2 minutes, until thoroughly coated; season with S&P to taste (if the pasta seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency). Divide the finished pasta between your plates. Garnish with the parsley. Bon appétit!

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