Pancetta & Beef Bolognese with Mushrooms & Spinach
Craft

Pancetta & Beef Bolognese

with Mushrooms & Spinach

35 MIN
+$5.50/serving 4 Servings
Wellness at Blue Apron
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From the Test Kitchen

WHY WE LOVE THIS DISH
For this hearty, comforting winter pasta, we're adding layers of flavor in two ways: using our new mirepoix—a classic mixture of carrots, celery, and onion—to build up the savory base of the bolognese, and also adding pancetta (similar to bacon, but not smoked) to the sauce for incredible depth of flavor and richness.
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  • Nutrition
    PER SERVING
  • Calories
    1080 Cals (est.)
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fresh
ingredients
Pancetta & Beef Bolognese with Mushrooms & Spinach
Title
  • 24 oz Usda Prime Ground Beef
  • 3 oz Diced Pancetta
  • ¾ lb Lumaca Rigata Pasta
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 14-Oz Can Whole Peeled Tomatoes
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • ¾ cup Mirepoix
  • ½ cup Cream
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Thinly slice the mushrooms. Place the whole peeled tomatoes in a large bowl; gently break apart with your hands.

Start the bolognese
2 Start the bolognese

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, beef, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the pancetta and beef are browned and cooked through. Add the sliced mushrooms and mirepoix; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and browned.

Finish the bolognese
3 Finish the bolognese

Add the vinegar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add both crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until thickened. Turn off the heat.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished bolognese, spinach, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

Tips from Home Chefs

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Pancetta & Beef Bolognese

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Thinly slice the mushrooms. Place the whole peeled tomatoes in a large bowl; gently break apart with your hands.

2 Start the bolognese

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, beef, and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until the pancetta and beef are browned and cooked through. Add the sliced mushrooms and mirepoix; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and browned.

Start the bolognese
Finish the bolognese
3 Finish the bolognese

Add the vinegar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add both crushed tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until thickened. Turn off the heat.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the finished bolognese, spinach, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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