Gourmet Bolognese with Burrata & Basil
with fresh tagliatelle & Parmigiano Reggiano
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(May be present: Selderij)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
