Bison White Bolognese with Fresh Linguine
Tuscan Kale & Fennel Salad
Cooking time
30 minutes
Servings
2/4
Calories
1290 /serving
A Bolognese that’s vegetable-forward? Si, per favore! This white version (as in, no tomato) of a deluxe classic is stacked with carrots and fennel, while ground bison and heavy cream maintain that opulent mouthfeel. The salad sets sliced fennel against dark lacinato kale. Bellissima!
We will send you:
- 250g Canadian-raised lean ground bison
- 1 Bunch of lacinato kale
- 2 Garlic cloves
- 300g Nantes carrots
- 1 Shallot (or onion)
- 1 Fennel bulb
- 225g Fresh linguine
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 12g Beef demi-glace
- 60ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
74 g
Saturated Fat
31 g
Sodium
1970 mg
Total Carb
116 g
Sugars
27 g
Protein
52 g
Fibre
19 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Small-dice ½ the carrots. Using your peeler, peel the remaining carrots into ribbons (or thinly slice crosswise).
- Remove the kale leaves from the stems; thinly slice the leaves.
- Halve and core the fennel bulb lengthwise; small-dice ⅓ and thinly slice the remaining ⅔.
- Mince the garlic.
- Halve, peel and mince the shallot.
Make the bolognese
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the bison; season with S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
- Add the diced carrots, diced fennel, shallot, garlic and spices.
- Cook, stirring often, 2 to 3 min., until the bison* is cooked through and the aromatics are fragrant.
- Add the demi-glace, cream, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 3 to 4 min., until the sauce has thickened.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 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.
Make the salad
- Meanwhile, in a large bowl, combine the kale and a drizzle of oil.
- Massage the kale, 1 to 2 min., until softened.
- Add the sliced fennel, carrot ribbons, vinaigrette and S&P; toss well.
Combine the pasta & serve
- To the pan, add the pasta, ½ the reserved cooking water, 3 tbsp butter (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until the pasta is coated and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Serve the salad on the side. Bon appétit!
