Fresh Fettucelle Bolognese with Baby Heirloom Carrots

Fresh Fettucelle Bolognese

with Baby Heirloom Carrots

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 comforting meal pays homage to the succulent pasta dishes of Bologna in northern Italy. The Bolognese meat sauce slowly simmers with Italian tomatoes and fresh heirloom carrots for an extra touch of sweetness. Just before serving, the dish is topped with aromatic basil, the quintessential finishing touch for any Italian masterpiece.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Fettucelle Bolognese with Baby Heirloom Carrots
Title
  • 3 to 4 oz Baby Heirloom Carrots
  • 4 cloves Garlic
  • 1 bunch Basil
  • 1 bunch Parsley
  • 1 Red Onion
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 8 oz Fresh Fettucelle
  • 10 oz Ground Beef & Lamb Mix
  • ⅓ cup Grated Parmesan Cheese
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the carrots in half lengthwise. Peel and mince the garlic. Pick the basil leaves off the stems. Finely chop the parsley leaves. Peel and small dice the red onion. Empty the canned tomatoes into a large bowl. Break up the tomatoes with your hands, or chop them by carefully using sharp edge of the can’s lid.
Start the sauce:
2 Start the sauce:
In a medium pot, heat some olive oil on high until hot. Add the beef and lamb and cook 5 to 6 minutes, or until browned, breaking up the meat with a spoon. Add the onion and garlic. Season with salt and pepper and cook 2 to 3 minutes, or until softened, stirring occasionally.
Finish the sauce:
3 Finish the sauce:
Add the tomatoes and reduce the heat to medium. Season with salt and pepper and cook about 5 minutes to combine the flavors, stirring occasionally. Add the carrots and cook about 10 to 15 minutes longer, or until the sauce thickens, stirring occasionally.
Cook the pasta:
4 Cook the pasta:
After simmering the sauce about 5 minutes, add the fettucelle to the boiling water. Cook 4 to 5 minutes, or until the pasta is tender but not too soft. Reserve about 1 cup of pasta cooking water, in case the sauce is too thick. Drain and return the pasta to its pot.
Add the sauce to the pasta:
5 Add the sauce to the pasta:
Add as much sauce as you like to the pasta in the pot, stirring to coat. (You may have extra sauce.) Add the parsley, half the Parmesan cheese, and a little pasta cooking water, if necessary. Heat the pasta and sauce on medium for about 1 minute, stirring to allow the pasta to absorb some sauce.
Plate your dish:
6 Plate your dish:
Divide the pasta and sauce between 2 plates or bowls. Garnish with the basil leaves and the remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the carrots in half lengthwise. Peel and mince the garlic. Pick the basil leaves off the stems. Finely chop the parsley leaves. Peel and small dice the red onion. Empty the canned tomatoes into a large bowl. Break up the tomatoes with your hands, or chop them by carefully using sharp edge of the can’s lid.
2 Start the sauce:
In a medium pot, heat some olive oil on high until hot. Add the beef and lamb and cook 5 to 6 minutes, or until browned, breaking up the meat with a spoon. Add the onion and garlic. Season with salt and pepper and cook 2 to 3 minutes, or until softened, stirring occasionally.
Start the sauce:
Finish the sauce:
3 Finish the sauce:
Add the tomatoes and reduce the heat to medium. Season with salt and pepper and cook about 5 minutes to combine the flavors, stirring occasionally. Add the carrots and cook about 10 to 15 minutes longer, or until the sauce thickens, stirring occasionally.
4 Cook the pasta:
After simmering the sauce about 5 minutes, add the fettucelle to the boiling water. Cook 4 to 5 minutes, or until the pasta is tender but not too soft. Reserve about 1 cup of pasta cooking water, in case the sauce is too thick. Drain and return the pasta to its pot.
Cook the pasta:
Add the sauce to the pasta:
5 Add the sauce to the pasta:
Add as much sauce as you like to the pasta in the pot, stirring to coat. (You may have extra sauce.) Add the parsley, half the Parmesan cheese, and a little pasta cooking water, if necessary. Heat the pasta and sauce on medium for about 1 minute, stirring to allow the pasta to absorb some sauce.
6 Plate your dish:
Divide the pasta and sauce between 2 plates or bowls. Garnish with the basil leaves and the remaining Parmesan cheese. Enjoy!
Plate your dish:
Browse Steps
1 of 6