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
Girasoli Beef Bolognese
with a burnt sage butter
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">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
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">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
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
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">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
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!
Onions - 2
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Spice Mix - 60ml
Garlic Cloves - 4
Tomato Passata - 400ml
Chilli Tomato Girasoli - 700g
Fresh Sage - 10g
Grated Italian-style Hard Cheese - 80ml
Frequently Asked Questions
What is the preparation time for Girasoli Beef Bolognese?
The preparation time for Girasoli Beef Bolognese with a burnt sage butter is between 20 and 35 minutes.
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.
How many servings does Girasoli Beef Bolognese provide?
4 servings
What are the main ingredients in Girasoli Beef Bolognese?
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
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?
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
How many calories does Girasoli Beef Bolognese have?
1065 calories
How much fat content does Girasoli Beef Bolognese have?
grams
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