Penne Pasta & Beef Bolognese with Pecorino Cheese

Penne Pasta & Beef Bolognese

with Pecorino Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In this recipe, quick-cooking bolognese, a classic Italian meat sauce, is paired with penne rigate. The ridged, tube-shaped pasta is perfect for holding onto the beef and aromatic soffritto—onion, carrot, and celery. Garnished with pleasantly salty pecorino cheese, this dish is a warming, comforting way to welcome fall.

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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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.

Brown the beef & start the sauce:
2 Brown the beef & 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 slightly softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.

Cook the pasta:
3 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 10 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 sauce:
4 Finish the sauce:

To the pan of browned beef and vegetables, 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 is cooked through and the sauce is slightly thickened.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, 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. Garnish with the cheese. Enjoy!

Tips from Home Chefs

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.

2 Brown the beef & 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 slightly softened. Add the carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant.

Brown the beef & start the sauce:
3 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

4 Finish the sauce:

To the pan of browned beef and vegetables, 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 is cooked through and the sauce is slightly thickened.

Finish the sauce:
Finish the pasta:
5 Finish the pasta:

Add the cooked pasta and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, 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. Garnish with the cheese. Enjoy!

Plate your dish:
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