Gourmet Bolognese with Burrata & Basil

Name: Gourmet Bolognese with Burrata & Basil with fresh spaghetti & Parmigiano Reggiano
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Onion; 1 piece Carrot; 3 stalk Celery; 200 g Passata; 1 piece Garlic; 1 bulb(s) Burrata; 5 g Fresh basil; 20 g Parmigiano Reggiano DOP; 2 piece Pork sausage with marjoram & garlic; 1 sachet(s) Italian seasoning; 250 g Fresh spaghetti; 1 tablespoon Balsamic vinegar; 1 teaspoon Sugar; 100 milliliters Low sodium beef stock; 1 tablespoon [Plant-based] butter; to taste Extra virgin olive oil; to taste Salt and pepper

with fresh spaghetti & Parmigiano Reggiano

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Burrata is a ball of mozzarella that is filled with a mixture of cream and finely chopped mozzarella. It used to be the way to use up leftover mozzarella, but now it's becoming popular in its own right.

Tags:

Family

Allergens:

Selderij

•Melk (inclusief lactose)

•Ei

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

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

(May be present: Selderij)

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

1 piece

Pork sausage with marjoram & garlic

½ sachet(s)

Italian seasoning

125 g

Fresh spaghetti

(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

Fat46.1 g

Saturated Fat23.5 g

Carbohydrate92.4 g

Sugar15.4 g

Dietary Fiber7.9 g

Protein39.2 g

Salt2.1 g

Potassium369.8 mg

Calcium76 mg

Iron0.5 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

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 spaghetti for 4 - 6 minutes.
Reserve some of the pasta water, then drain and transfer the spaghetti to the sauce.
Toss well to combine, adding a splash of pasta water as necessary.