All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Bolognese sauce can take on many forms and require varying levels of commitment to prepare, from all-day to a quick spin in the microwave. We prefer something in-between. It was first described in a recipe from the 18th Century in Bologna, Italy, and over time has come to refer to a thick tomato-based sauce containing beef or pork. The fettuccine grabs onto the sauce as the two twirl together in a beautiful embrace.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Bring a medium pot of salted water to a boil. Thoroughly rinse produce and pat dry. Peel and finely dice onion. Peel, remove end and finely dice carrot. Finely dice celery. reserving a few whole leaves for garnish. Stem and chiffonade the basil (stack the leaves, roll them into a cylinder, and cut perpendicular to the roll), reserving a few whole leaves for garnish.
Cook the Vegetables
In a medium pan, heat 2 tsp. of olive oil over medium heat. Add diced onion and and cook about five minutes. Add diced carrot and celery and cook five more minutes. Add dried oregano.
Cook the Ground Beef
Move vegetables to the outside edges of the pan, freeing up space in the middle. Turn the heat to high and add ground beef. As beef cooks, use a wooden spoon to break the meat into crumbles.
Finish the Bolognese
When the beef is browned and no longer pink, about 5-6 minutes, add the crushed tomatoes. One sauce begins to boil, reduce heat to a simmer. Cook 10 more minutes until some of the liquid has evaporated and the sauce thickens. Remove from the heat and stir in the butter, half of the Parmesan, and basil chiffonade.
Cook the Pasta & Toss with Sauce
Add the fettuccine to the boiling water and stir constantly for the first 30 seconds to prevent the noodles from clumping together. Cook for 8-10 minutes, or until al dente (Italian for "to the tooth", meaning the pasta is still a bit firm). Drain in a colander and add directly to the pan of bolognese sauce. Toss to coat evenly.
Twirl the pasta in the center of a plate or shallow bowl. Top with more of the bolognese. Garnish with remaining Parmesan and basil sprig.
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