Whole Grain Pasta & Beef Bolognese with Romaine Salad

Whole Grain Pasta & Beef Bolognese

with Romaine Salad

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This hearty, comforting beef bolognese clings to the ridges of creste di gallo (or “rooster’s crest”) pasta. It gets refreshing contrast from a side salad of romaine and radishes, dressed with olive oil, red wine vinegar, and Italian seasoning.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the celery. Peel and medium dice the shallot. Peel and roughly chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

Start the bolognese:
2 Start the bolognese:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the diced celery and shallot; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. Add the beef and chopped garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Make the dressing:
3 Make the dressing:

While the bolognese cooks, in a bowl, combine the vinegar and half the Italian seasoning; season with salt and pepper. Slowly whisk in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

Finish the bolognese:
4 Finish the bolognese:

To the pan, add the tomato sauce, remaining Italian seasoning, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits, 8 to 9 minutes, or until the sauce is thickened. Season with salt and pepper to taste.

Cook & finish the pasta:
5 Cook & finish the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Transfer the cooked pasta to the pan of finished bolognese. Cook, stirring vigorously, 30 seconds to 1 minute, or until the pasta is coated. (If the sauce seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce, sliced radishes, and enough of the dressing to coat the salad (you may have extra dressing). Season with salt and pepper to taste. Serve the finished pasta with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the celery. Peel and medium dice the shallot. Peel and roughly chop the garlic. Cut off and discard the root end of the lettuce; roughly chop the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

2 Start the bolognese:

In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the diced celery and shallot; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. Add the beef and chopped garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Start the bolognese:
Make the dressing:
3 Make the dressing:

While the bolognese cooks, in a bowl, combine the vinegar and half the Italian seasoning; season with salt and pepper. Slowly whisk in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

4 Finish the bolognese:

To the pan, add the tomato sauce, remaining Italian seasoning, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits, 8 to 9 minutes, or until the sauce is thickened. Season with salt and pepper to taste.

Finish the bolognese:
Cook & finish the pasta:
5 Cook & finish the pasta:

While the bolognese cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Transfer the cooked pasta to the pan of finished bolognese. Cook, stirring vigorously, 30 seconds to 1 minute, or until the pasta is coated. (If the sauce seems dry, gradually add the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce, sliced radishes, and enough of the dressing to coat the salad (you may have extra dressing). Season with salt and pepper to taste. Serve the finished pasta with the salad on the side. Enjoy!

Make the salad & serve your dish:
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