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Beef Bolognese
with Cheesy Garlic Bread
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Time35 min
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Servings4
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NutritionEst. 990 calories
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This crowd-pleasing pasta comes together with a hearty, homemade Italian-style meat sauce (or bolognese, in reference to the region of Bologna where it originated). The crunchy toasted garlic bread—also coated with a smooth ricotta spread—is perfect for scooping up the flavorful sauce.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
-
¾ lb Lumaca Rigata Pasta
- 2 Small Baguettes
- 1 15-Ounce Can Crushed Tomatoes
- 6 oz Carrots
- 1 clove Garlic
- 1 Yellow Onion
- 1 bunch Parsley
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0.7 oz Grana Padano Cheese
- 2 Tbsps Tomato Paste
- ½ cup Part-Skim Ricotta Cheese
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1½ tsps Calabrian Chile Paste
- 2 Tbsps Vegetarian Worcestershire Sauce
- 2 Tbsps Fromage Blanc
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the ricotta:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Halve the baguettes. Roughly chop the parsley leaves and stems. Grate the Grana Padano cheese on the small side of a box grater. Peel and finely chop 1 clove of garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the ricotta cheese and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Make the bolognese:
In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the cheesy garlic bread:
While the pasta cooks, line a sheet pan with foil. Place the baguettes on the sheet pan, cut side up. Evenly top with the seasoned ricotta. Toast in the oven 5 to 7 minutes, or until the baguettes are lightly browned. Remove from the oven. Top with ground black pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the bolognese, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy garlic bread on the side. Garnish the pasta with the grated Grana Padano cheese and chopped parsley. Enjoy!
1
Prepare the ingredients & season the ricotta:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Halve the baguettes. Roughly chop the parsley leaves and stems. Grate the Grana Padano cheese on the small side of a box grater. Peel and finely chop 1 clove of garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the ricotta cheese and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
2
Make the bolognese:
In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through. Add the tomato paste and chile paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the cheesy garlic bread:
While the pasta cooks, line a sheet pan with foil. Place the baguettes on the sheet pan, cut side up. Evenly top with the seasoned ricotta. Toast in the oven 5 to 7 minutes, or until the baguettes are lightly browned. Remove from the oven. Top with ground black pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the bolognese, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy garlic bread on the side. Garnish the pasta with the grated Grana Padano cheese and chopped parsley. Enjoy!
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