Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Beef Bolognese

with Fresh Pappardelle Pasta & Brussels Sprouts

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Beef Bolognese with Fresh Pappardelle Pasta & Brussels Sprouts
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: