Beef Bolognese with Cheesy Garlic Bread

Beef Bolognese

with Cheesy Garlic Bread

35 MIN
4 Servings
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    • with Ground Beef

    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Beef Bolognese with Cheesy Garlic Bread
    Title
    • 18 oz Ground Beef
    • 2 Small Baguettes
    • 1 14.5-Oz Can Crushed Tomatoes
    • ¾ lb Carrots
    • 1 clove Garlic
    • 1 Yellow Onion
    • 1 bunch Parsley
    • 0.7 oz Grana Padano Cheese
    • 2 Tbsps Tomato Paste
    • ½ cup Part-Skim Ricotta Cheese
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Fromage Blanc
    • 1 Tbsp Sambal Oelek
    • ¾ lb Cavatappi Pasta
    time-saving
    tips & techniques
    How To: Safely Cut Round Vegetables
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & season the ricotta
    1 Prepare the ingredients & season the ricotta

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up 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 on the small side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

    Make the bolognese
    2 Make the bolognese

    In a large pan, heat 1 tablespoon 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 as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 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.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 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.  

    Make the cheesy garlic bread
    4 Make the cheesy garlic bread

    Meanwhile, line a sheet pan with foil. Place the baguettes on the foil, cut side up. Evenly top with the seasoned ricotta. Season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the baguettes are lightly browned. Remove from the oven. 

    Finish the pasta & serve your dish
    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 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 and chopped parsley. Enjoy! 

    Tips from Home Chefs

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    Beef Bolognese

    Prepare the ingredients & season the ricotta
    1 Prepare the ingredients & season the ricotta

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up 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 on the small side of a box grater. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta 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 tablespoon 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 as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 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.

    Make the bolognese
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 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

    Meanwhile, line a sheet pan with foil. Place the baguettes on the foil, cut side up. Evenly top with the seasoned ricotta. Season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the baguettes are lightly browned. Remove from the oven. 

    Make the cheesy garlic bread
    Finish the pasta & serve your dish
    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 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 and chopped parsley. Enjoy! 

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