What is the total time required to make Girasoli Beef Bolognese with a burnt sage butter?

The total time required to make Girasoli Beef Bolognese with a burnt sage butter is between 30 and 45 minutes.

What are the main ingredients in Girasoli Beef Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Girasoli Beef Bolognese?

Calories: 1065, Carbs: 82 grams, Fat: grams, Protein: 58.8 grams, Sugar: 15.8 grams, Salt: 1544 grams

How do I prepare Girasoli Beef Bolognese?

PERFECT PASTA: Plate up the girasoli. Top with the bolognese sauce. Scatter over the cheese. Drizzle over the sage burnt butter and top with the crispy sage leaves. Stunning, Chef! SAGE BURNT BUTTER: Place a pan over medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the rinsed sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving. IT’S A GO FOR GIRASOLI: Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil. BEGIN WITH BOLOGNESE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix and the grated garlic. Pour in the tomato passata and 300ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.

What should be prepared from my kitchen to make Girasoli Beef Bolognese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Girasoli Beef Bolognese

To turn to the sun. That is the meaning in Italian of girasoli, a delicate, sunflower-shaped filled pasta that is not only stunning to look at but also to eat. Coated in a beautiful beef bolognese sauce, these chilli tomato pockets are finished with a decadent sage-infused burnt butter and crispy sage leaves for garnish.

Girasoli Beef Bolognese

with a burnt sage butter

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Beef
Chilli Tomato Girasoli
Free-Range Beef Mince
Fresh Sage
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Spice Mix
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

BEGIN WITH BOLOGNESE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix and the grated garlic. Pour in the tomato passata and 150ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the rinsed sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
PERFECT PASTA
Plate up the girasoli. Top with the bolognese sauce. Scatter over the cheese. Drizzle over the sage burnt butter and top with the crispy sage leaves. Stunning, Chef!

Onion - 1
Free-range Beef Mince - 150g
Spice Mix - 15ml
Garlic Clove - 1
Tomato Passata - 100ml
Chilli Tomato Girasoli - 175g
Fresh Sage - 3g
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

BEGIN WITH BOLOGNESE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix and the grated garlic. Pour in the tomato passata and 300ml of water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the rinsed sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
PERFECT PASTA
Plate up the girasoli. Top with the bolognese sauce. Scatter over the cheese. Drizzle over the sage burnt butter and top with the crispy sage leaves. Stunning, Chef!

Onion - 1
Free-range Beef Mince - 300g
Spice Mix - 30ml
Garlic Cloves - 2
Tomato Passata - 200ml
Chilli Tomato Girasoli - 350g
Fresh Sage - 5g
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

BEGIN WITH BOLOGNESE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix and the grated garlic. Pour in the tomato passata and 450ml of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the rinsed sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
PERFECT PASTA
Plate up the girasoli. Top with the bolognese sauce. Scatter over the cheese. Drizzle over the sage burnt butter and top with the crispy sage leaves. Stunning, Chef!

Onions - 2
Free-range Beef Mince - 450g
Spice Mix - 45ml
Garlic Cloves - 3
Tomato Passata - 300ml
Chilli Tomato Girasoli - 525g
Fresh Sage - 8g
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

BEGIN WITH BOLOGNESE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spice mix and the grated garlic. Pour in the tomato passata and 600ml of water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of water. Add a sweetener (to taste) and season.
IT’S A GO FOR GIRASOLI
Boil the kettle. Bring a pot of salted water to a boil for the girasoli. Cook the girasoli until they float to the surface, 1-2 minutes. Drain and toss through a drizzle of olive oil.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the rinsed sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage-infused butter for serving.
PERFECT PASTA
Plate up the girasoli. Top with the bolognese sauce. Scatter over the cheese. Drizzle over the sage burnt butter and top with the crispy sage leaves. Stunning, Chef!