Fresh Pappardelle with Ground Beef
Wilted Greens & Grana Padano
880 cals
10 mins
Description
Fresh pasta sets a fast pace. Generously thick and quick, ribbons of pappardelle have just the right amount of bite. Toss them with browned ground beef that’s all sorts of savoury, and fling in some leafy greens. Finished with butter and Grana Padano, it fits like a velvet glove.
Contains:
Eggs • Milk • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
120g Baby greens (baby spinach or kale)
2 Garlic cloves
1 Shallot (or onion)
12g Beef demi-glace
225g Fresh pappardelle
25g Grana Padano (contains rennet)
10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Nutrition
Total fat | 47g |
Saturated Fat | 21g |
Sodium | 1160mg |
Total carbs | 72g |
Sugar | 3g |
Protein | 45g |
Fibres | 5g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Halve, peel and mince the shallot.
- Mince the garlic.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Ground pork: same instruction as above.
- Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring often to separate the strands, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Meanwhile, to the pan of beef, add the spinach and S&P.
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
- To the pan of beef and spinach, add the pasta, demi-glace and ½ the cheese.
- Gradually add the reserved cooking water until you achieve your desired consistency.
- Cook, stirring often, 1 to 2 min., until the pasta is heated through and combined.
- Add 3 tbsp butter (double for 4 portions); stir well.
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
