Meal Kit
Giada's Veggie-Packed Beef Bolognese
with gemelli and zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Giada De Laurentiis
Giada De Laurentiis has crafted elevated, everyday meals that make your weeknight dinners so much better. Based on some of her favorite Italian flavors, Giada’s recipes offer a casual, quality dinner that feels familiar, yet completely unique.
In Your Box (serves 2)
- 15 oz. Crushed Tomatoes
- 10 oz. Ground Beef
- 1 Zucchini
- 6 oz. Gemelli Pasta
- 4 oz. Carrot & Celery Blend
- 1 Shallot
- 1 oz. Grated Parmesan Cheese
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories830
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Carbohydrates88g
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Net Carbs79g
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Fat34g
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Protein48g
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Sodium1810mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Pot
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Pasta
Once water in pot is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends and cut into 1/4" dice.
Halve and peel shallot. Cut into 1/4" dice. -
3 Cook the Vegetables
Place a large pot over medium-high heat and add 1 Tbsp. olive oil. Let heat, 1 minute.
After 1 minute, add zucchini, shallots, carrot & celery blend, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Stir occasionally until browned and softened, 5-7 minutes.Transfer vegetables to a plate. Keep pot over medium-high heat. -
4 Make the Sauce
Add ground beef and garlic salt to hot pot. Stir occasionally, breaking meat into small pieces until browned and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Stir in tomatoes, garlic & parsley seasoning, and 1/2 cup reserved pasta cooking water. Bring to a simmer.Once simmering, stir in vegetables until combined.Reduce heat to medium-low. Cover and stir occasionally until thickened, 15-20 minutes. -
5 Add Pasta and Finish Dish
After 15-20 minutes, stir in pasta and 2 Tbsp. reserved pasta cooking water. Bring to a simmer.
Once simmering, remove from burner.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Stir in 1/4 tsp. salt and half the cheese (reserve remaining for garnish) until combined.Taste and season with more salt and pepper, as desired.Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!
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