Gourmet Bolognese with Burrata & Basil
with fresh tagliatelle & Parmigiano Reggiano4.5(172)
Calories
:
951 kcalProtein
:
41.4g proteinDifficulty
:
EasyFamily
Special Ingredient
Allergens:
- Selderij
- Melk (inclusief lactose)
- Ei
- Tarwe
- Selderij
- May contain traces of allergens
There is a special ingredient in your box! Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
½ piece
Carrot
1.5 stalk
Celery
(Contains: Selderij)
100 g
Passata
½ piece
Garlic
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
2.5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
½ piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Pork sausage with marjoram & garlic
½ sachet(s)
Italian seasoning
125 g
Fresh tagliatelle
(Contains: Ei, Tarwe)
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
50 milliliters
Low sodium beef stock
½ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3978 kJ
Calories951 kcal
Fat46 g
Saturated Fat23.5 g
Carbohydrate92.4 g
Sugar15.1 g
Dietary Fiber8.4 g
Protein41.4 g
Salt2.1 g
Potassium204.3 mg
Calcium54.4 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Pan
Cooking Steps
1
- Finely dice the onion, carrot and celery.
- Crush or mince the garlic.
- Melt the butter in a deep frying pan over medium-high heat. Fry the onion, carrot, celery and garlic for 3 - 4 minutes.
- Squeeze the sausage meat out of its skin directly into the pan. Fry for a further 2 - 4 minutes, separating the meat as you do so.
2
- Prepare the stock in the meantime.
- To the vegetables, add the passata, Italian herbs, stock, balsamic vinegar and sugar.
- Mix well, then cover with the lid and simmer for 12 - 15 minutes. Season to taste with salt and pepper.
- Tear the basil leaves off of the stems and set the leaves aside. Finely chop the stems and stir them into the sauce.
3
- Finely grate the Parmigiano Reggiano. Chop the basil leaves into ribbons.
- Boil plenty of salted water in a pot or saucepan and cook the tagliatelle for 4 - 6 minutes.
- Reserve some of the pasta water, then drain and transfer the tagliatelle to the sauce.
- Toss well to combine, adding a splash of pasta water as necessary.
4
- Serve the tagliatelle on deep plates.
- Top with the burrata and drizzle with extra virgin olive oil.
- Garnish with the basil and the Parmigiano Reggiano.
