Late Summer Beef Bolognese

with Cherry Tomatoes & Crispy Garlic Bread

40 MIN

4 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

830 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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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.

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.

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!