Pancetta & Beef Bolognese with Mushrooms & Spinach
Craft

Pancetta & Beef Bolognese

with Mushrooms & Spinach

35 MIN
$15.99/serving 2 Servings
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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
    1160 Cals (est.)
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fresh
ingredients
Pancetta & Beef Bolognese with Mushrooms & Spinach
Title
  • 12 oz Usda Prime Ground Beef
  • 3 oz Diced Pancetta
  • 6 oz Lumaca Rigata Pasta
  • 1 14-Oz Can Whole Datterini Tomatoes
  • 4 oz Mushrooms
  • 3 oz Baby Spinach
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Mirepoix
  • ¼ cup Cream
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Place the 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 beef apart with a spoon, 7 to 9 minutes, or until browned. Add the sliced mushrooms and mirepoix; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and the pancetta and beef are cooked through.

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 the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened.

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 1/2 cup of the pasta cooking water, drain thoroughly.

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

To the pan of finished bolognese, add the cooked pasta, 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

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Place the 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 beef apart with a spoon, 7 to 9 minutes, or until browned. Add the sliced mushrooms and mirepoix; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and the pancetta and beef are cooked through.

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 the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the sauce is thickened.

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 1/2 cup of the pasta cooking water, drain thoroughly.

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

To the pan of finished bolognese, add the cooked pasta, 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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