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Late Summer Beef Bolognese

with Cherry Tomatoes & Crispy Garlic Bread

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Get ready, chefs—tonight’s beef bolognese (a delicious Italian meat sauce) is a keeper. You’ll start by cooking ground beef with onion, carrot and garlic—our take on soffritto, a classic base of aromatic vegetables. To build the sauce’s characteristic complexity, we’re adding basil, two kinds of tomato (including late-season cherry tomatoes) and a touch of crème fraîche, stirred in just before serving for a rich, creamy finish. Tossed with fresh linguine and served with crispy, oven-toasted garlic bread, this hearty dinner may just become a household staple.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Slice the baguette in half horizontally, then halve crosswise. Peel and mince the garlic. Peel and small dice the carrot and onion. Quarter the cherry tomatoes; season with salt. Pick the basil off the stems; discard the stems.

Make the garlic butter:
2 Make the garlic butter:

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add half the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a small bowl and stir in half the cheese; season with salt and pepper to taste. Rinse and wipe out the pan.

Make the sauce:
3 Make the sauce:

In the same pan, heat 1 teaspoon 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 5 minutes, or until browned and cooked through. Add the carrot, onion and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is thickened and slightly reduced in volume.

Make the garlic bread:
4 Make the garlic bread:

While the sauce cooks, place the baguette on a sheet pan, cut sides up. Drizzle or brush the garlic butter onto the cut sides of the baguette; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown. Remove from the oven. Carefully transfer to a serving dish and set aside in a warm place.

Cook the pasta:
5 Cook the pasta:

While the garlic bread toasts, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

Add the cherry tomatoes, sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the crème fraîche and half the basil (thinly slicing just before adding). Season with salt and pepper to taste. Divide between 4 dishes. Garnish with the remaining cheese and remaining basil (thinly slicing just before adding). Serve with the garlic bread. 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 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:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Slice the baguette in half horizontally, then halve crosswise. Peel and mince the garlic. Peel and small dice the carrot and onion. Quarter the cherry tomatoes; season with salt. Pick the basil off the stems; discard the stems.

2 Make the garlic butter:

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add half the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a small bowl and stir in half the cheese; season with salt and pepper to taste. Rinse and wipe out the pan.

Make the garlic butter:
Make the sauce:
3 Make the sauce:

In the same pan, heat 1 teaspoon 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 5 minutes, or until browned and cooked through. Add the carrot, onion and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is thickened and slightly reduced in volume.

4 Make the garlic bread:

While the sauce cooks, place the baguette on a sheet pan, cut sides up. Drizzle or brush the garlic butter onto the cut sides of the baguette; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown. Remove from the oven. Carefully transfer to a serving dish and set aside in a warm place.

Make the garlic bread:
5 Cook the pasta:

While the garlic bread toasts, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish:

Add the cherry tomatoes, sauce and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Stir in the crème fraîche and half the basil (thinly slicing just before adding). Season with salt and pepper to taste. Divide between 4 dishes. Garnish with the remaining cheese and remaining basil (thinly slicing just before adding). Serve with the garlic bread. Enjoy!

Finish the pasta & serve your dish: