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Bucatini Pasta Bolognese

with Brussels Sprouts

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe features a time-tested combination in Italian cuisine: pasta with meat sauce. For delicious texture and a bit of seasonal flair, we’re stirring thinly-sliced Brussels sprouts into our bolognese, to contrast beautifully with chewy bucatini pasta and tender beef and vegetables. A garnish of parmesan completes this classic comfort meal.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic and shallot. Peel and small dice the carrot. Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.

Cook the aromatics:
2 Cook the aromatics:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot and celery; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.

Add the tomato paste:
3 Add the tomato paste:

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.

Add the beef:
4 Add the beef:

Add the ground beef to the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat.

Cook the pasta:
5 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly and transfer to the pan of cooked aromatics and beef.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

Add the Brussels sprouts and ¾ of the reserved pasta cooking water to the pan; season with salt and pepper. Cook on medium, stirring occasionally, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with up to half the cheese (you will have extra cheese). Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic and shallot. Peel and small dice the carrot. Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.

2 Cook the aromatics:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot and celery; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.

Cook the aromatics:
Add the tomato paste:
3 Add the tomato paste:

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.

4 Add the beef:

Add the ground beef to the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat.

Add the beef:
5 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly and transfer to the pan of cooked aromatics and beef.

6 Finish the pasta & plate your dish:

Add the Brussels sprouts and ¾ of the reserved pasta cooking water to the pan; season with salt and pepper. Cook on medium, stirring occasionally, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with up to half the cheese (you will have extra cheese). Enjoy!

Finish the pasta & plate your dish: