Late Summer Pork Bolognese with Whole Grain Linguine & Cherry Tomatoes

Late Summer Pork Bolognese

with Whole Grain Linguine & Cherry Tomatoes

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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.
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Pescatarian
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From the Test Kitchen

Bolognese, the classic Italian meat sauce, is perfectly suited to the end of summertime. It’s traditionally made with a trio of aromatic vegetables called “soffrito”: onion, celery and carrot (a cool-weather vegetable that begins our transition toward early fall). Sautéed together, they provide an exceptional base of flavor. To brighten our delicious pork bolognese, we’re using juicy cherry tomatoes. And we’re finishing the whole grain linguine in the sauce, then topping the dish with sharp Parmesan and fresh parsley.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Late Summer Pork Bolognese with Whole Grain Linguine & Cherry Tomatoes
Title
  • 10 oz Ground Pork
  • 6 oz Whole Grain Linguine Pasta
  • 3 oz Cherry Tomatoes
  • 3 cloves Garlic
  • 1 Carrot
  • 1 stalk Celery
  • 1 Yellow Onion
  • 1 bunch Parsley
  • 2 Tbsps Tomato Paste
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrot and onion. Small dice the celery. Finely chop the parsley leaves and stems. Halve the cherry tomatoes.

Cook the pork:
2 Cook the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any drippings and browned bits (or fond) in the pan.

Start the sauce:
3 Start the sauce:

Heat the pan of reserved fond on medium until hot. Add the garlic, carrot, onion and celery; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Finish the sauce:
4 Finish the sauce:

Add the tomato paste to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the cooked pork and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy.

Cook the pasta:
5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of sauce, add the cooked pasta, cherry tomatoes, all but a pinch of the Parmesan cheese and ¼ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently to coat the pasta, 1 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parsley and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

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Late Summer Pork Bolognese

Prepare the ingredients:
How To: Peel a Carrot
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrot and onion. Small dice the celery. Finely chop the parsley leaves and stems. Halve the cherry tomatoes.

2 Cook the pork:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Transfer to a bowl, leaving any drippings and browned bits (or fond) in the pan.

Cook the pork:
Olive Wood Spoon
Start the sauce:
3 Start the sauce:

Heat the pan of reserved fond on medium until hot. Add the garlic, carrot, onion and celery; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

4 Finish the sauce:

Add the tomato paste to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the cooked pork and 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy.

Finish the sauce:
Cook the pasta:
Stainless Steel Strainer
5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.

6 Finish & plate your dish:

To the pan of sauce, add the cooked pasta, cherry tomatoes, all but a pinch of the Parmesan cheese and ¼ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently to coat the pasta, 1 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the parsley and remaining Parmesan cheese. Enjoy!

Finish & plate your dish:
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