Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts

Beef Bolognese

with Fresh Pappardelle Pasta & Brussels Sprouts

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 comfort food classic has been a mainstay of Northern Italy for centuries. Named for the province of Bologna, the first recorded recipe for “ragú alla bolognese” dates back to the 1700s. Since then, the recipe hasn’t changed much. It’s still a simple, hearty, meat-based sauce that gets its flavors from traditional aromatics and herbs. In our version, you’ll add fresh Brussels sprouts leaves at the very end to bring a fresh crunch to this delightful pasta.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts
Title
time-saving
tips & techniques
Tomato Paste
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the Brussels sprouts; pluck off the bright, green leaves until you reach the lighter cores. Place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Peel and small dice the carrot. Peel and small dice the onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves to get 1 tablespoon of minced rosemary (you may have extra).

Cook the aromatics:
2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 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 of aromatics. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and deep red in color.

Cook the beef:
4 Cook the beef:

Add the beef to the pan of vegetables and tomato paste. 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 and set aside.

Cook the pasta:
5 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1½ cups of the pasta water; drain the pasta thoroughly and transfer directly to the pan of vegetables and beef. Add 1 cup of reserved pasta water to the pan. Cook on medium heat, stirring occasionally to coat the pasta, 2 to 3 minutes, or until thoroughly combined.

Finish & plate your dish:
6 Finish & plate your dish:

Add the Brussels sprout leaves and all but a pinch of the Parmesan cheese to the pan of pasta. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat. To plate your dish, divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Beef Bolognese

Prepare the ingredients:
How To: Small Dice an Onion
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the Brussels sprouts; pluck off the bright, green leaves until you reach the lighter cores. Place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Peel and small dice the carrot. Peel and small dice the onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves to get 1 tablespoon of minced rosemary (you may have extra).

2 Cook the aromatics:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 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 of aromatics. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and deep red in color.

4 Cook the beef:

Add the beef to the pan of vegetables and tomato paste. 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 and set aside.

Cook the beef:
Cook the pasta:
5 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1½ cups of the pasta water; drain the pasta thoroughly and transfer directly to the pan of vegetables and beef. Add 1 cup of reserved pasta water to the pan. Cook on medium heat, stirring occasionally to coat the pasta, 2 to 3 minutes, or until thoroughly combined.

6 Finish & plate your dish:

Add the Brussels sprout leaves and all but a pinch of the Parmesan cheese to the pan of pasta. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat. To plate your dish, divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6