Fettuccine Beef Bolognese

With Rich Tomato Sauce and Shaved Parmesan

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 3 oz. Carrots
  • 1 Celery Stalks
  • 3 Basil Sprigs
  • 1 tsp. Dried Oregano
  • 14 oz. Ground Beef
  • 15 oz. Crushed Tomatoes
  • Info
    0.9 oz. Butter
  • Info
    1½ oz. Shaved Parmesan
  • Info
    8 oz. Fettuccine Pasta
  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    88g
  • Fat
    55g
  • Protein
    80g
  • Sodium
    828mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Cook the Vegetables
    2

    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.

  • Step 3 - Cook the Ground Beef
    3

    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.

  • Step 4 - Finish the Bolognese
    4

    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.

  • Step 5 - Cook the Pasta & Toss with Sauce
    5

    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.

  • Step 6 - Plate
    6

    Plate

    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.