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Penne Pasta & Beef Bolognese

with Pecorino Cheese

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, a quick-cooking beef bolognese, or meat sauce, gets paired with penne rigate. This tube-shaped pasta is just the right size, ensuring the perfect amount of meat and soffritto—onion, carrot, and celery cooked together—makes it onto every forkful. (Its ridges soak up plenty of tomato flavor, too.) Garnished with pleasantly salty pecorino cheese, this dish is a fantastic way to welcome fall.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel the carrot; halve lengthwise, then thinly slice crosswise. Thinly slice the celery crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the small side of a box grater. Cut the chives into ½-inch pieces.

Start the sauce:
2 Start the sauce:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.

Finish the sauce:
3 Finish the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beef has cooked through and the sauce is slightly thickened.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Top with the cheese. Garnish with the chives. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small dice the onion. Peel the carrot; halve lengthwise, then thinly slice crosswise. Thinly slice the celery crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the small side of a box grater. Cut the chives into ½-inch pieces.

2 Start the sauce:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.

Start the sauce:
Finish the sauce:
3 Finish the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beef has cooked through and the sauce is slightly thickened.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Top with the cheese. Garnish with the chives. Enjoy!

Plate your dish: