Mushroom Beef Bolognese

With Mascarpone and Parmesan Cheeses

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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 you!
A note about serious food allergies

Pasta night has never been so easy. This rich bolognese takes just 20 minutes to prepare, and is made with ground beef, baby bella mushrooms, chopped tomatoes, and a touch of mascarpone cheese, which lends tangy, irresistible creaminess to the traditional sauce. Served atop al dente linguine and finished with nutty Parmesan, this dish will have everyone asking for seconds (and thirds).

In Your Box (serves 2)

  • Info
    8 oz. Linguine
  • 1 Tomato
  • 4 oz. Baby Bella Mushrooms
  • 2 Parsley Sprigs
  • 14 oz. Ground Beef
  • Info
    ⅓ cup Mascarpone Cheese
  • Info
    ½ oz. Grated Parmesan Cheese

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.

  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    36g
  • Fat
    29g
  • Protein
    63g
  • Sodium
    592mg

Recipe Steps

  • 1

    Cook the Pasta

    Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Once the water is boiling, add the pasta. (The linguine may stick out of the pot. After a minute or two of cooking, the pasta will be soft enough to be completely pushed in to the water.)

  • 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Chop tomatoes into ¼" pieces. Slice baby bella mushrooms into thin pieces. Stem parsley, stack leaves and cut into thin strips (chiffonade).

  • 3

    Brown the Beef

    Heat a medium pan over medium heat and add ground beef. Use a spatula to break the beef up in to small pieces as it cooks. Season with a pinch of salt and pepper.

  • 4

    Add the Vegetables to the Sauce

    Add chopped tomatoes and sliced mushrooms to pan. Stir together. Let the sauce bubble over medium-low heat, stirring frequently for about 8 minutes. Let reduce for 5 minutes.

  • 5

    Add the Mascarpone Cheese

    Stir in mascarpone cheese and salt and pepper to taste. By now, the pasta should be al dente. Drain pasta, and stir pasta in to the sauce.

  • 6

    Plate the Dish

    Ladle a mound of pasta in the center of the plate, twirling the pasta to create some height as you go. Garnish with fresh Parmesan and parsley.

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