Pork & Pancetta Bolognese
with Fresh Rigatoni & Kale Chips
Cooking time
35 minutes
Servings
4
Calories
900 /serving
When handed a steaming bowl of fresh pasta smothered in a hearty, aromatic meat sauce, it’s next to impossible not to smile. Our homemade Bolognese is packed with ground pork, pancetta, veggies, fresh basil and Romano cheese. We’re pairing all of that comforting goodness with another family favourite - crispy, crumbly, impossible-to-resist kale chips. A big, delicious win for pasta night!
We will send you:
- 285g Ground pork
- 90g Pancetta
- 2 Garlic cloves
- 1 Bunch of basil
- ½ Bunch of kale
- 1 Yellow onion
- 2 Stalks of celery
- 796ml Diced tomatoes (canned)
- 450g Fresh rigatoni
- 50g Parmesan
- 2g Bolognese spice blend (Garlic, oregano, paprika, onion, fennel seeds, basil, black pepper, thyme, red pepper bell, ginger, yeast extract, sunflower oil)
You will need:
Large pot
Large pan (high-sided)
Strainer
Sheet pan
Olive oil
Salt & pepper
Total Fat
30 g
Saturated Fat
9 g
Sodium
77 mg
Total Carb
107 g
Sugars
10 g
Protein
41 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Peel, halve and small dice the onion. Thinly slice the garlic. Small dice the celery. Remove and discard the kale stems; tear the leaves into bite size pieces. Pick the basil leaves off the stems.
Make the kale chips
On a lined sheet pan, toss the kale with a drizzle of olive oil and season with S&P. Arrange in a single, even layer and bake in the oven, 13 to 16 minutes, until crispy. Remove from the oven and season with S&P to taste. Set aside in a warm spot.
Start the bolognese
While the kale chips bake, heat a large, high-sided pan on medium high. Add a drizzle of olive oil and the pancetta; cook, stirring occasionally, 2 to 3 minutes, until the fat is released. Add the onion, garlic and celery. Cook, stirring occasionally, 5 to 6 minutes, until softened. Add the ground pork; season with S&P. Cook, breaking up the meat with a wooden spoon, 7 to 8 minutes, until the meat is cooked through.
Finish the bolognese
Add the diced tomatoes, 1 cup of water and the spice blend to the pan of vegetables and pork; bring to a boil. Reduce the heat and let simmer, stirring occasionally, 6 to 8 minutes, until the sauce has thickened; season with S&P to taste.
Cook the pasta
While the sauce cooks, add the pasta to the pot of boiling water. Cook, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain the pasta thoroughly.
Finish the pasta & serve
Add the cooked pasta, ½ the basil (roughly chopping before adding) and Romano cheese to the pot of sauce. Cook, stirring frequently, 2 to 3 minutes, until the pasta is thoroughly coated; season with S&P to taste. (If the sauce seems dry, gradually add the pasta cooking water to achieve your desired consistency.) Divide the finish pasta between your plates, top with the kale chips and garnish with the remaining basil. Bon appétit!
