Pasta Bolognese with Garlic Ricotta
Family Friendly

Pasta Bolognese

with Garlic Ricotta

30 MIN
4 Servings
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
    • with Ground Beef

    From the Test Kitchen

    To add a bit of heat to the classic Italian meat sauce, you’ll stir in Calabrian chile paste, a specialty product made with fragrant red chiles from Calabria, a region in southern Italy. A generous dollop of ricotta served on top adds extra creamy contrast to the hearty flavors of this dish.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Pasta Bolognese with Garlic Ricotta
    Title
    • 18 oz Ground Beef
    • ¾ lb Cavatappi Pasta
    • 1 14.5-Oz Can Crushed Tomatoes
    • 1 clove Garlic
    • 1½ tsps Calabrian Chile Paste
    • 1 Yellow Onion
    • 6 oz Carrots
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Mascarpone Cheese
    • ½ cup Part-Skim Ricotta Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

    Make the bolognese
    2 Make the bolognese

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add 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 tomatoes (carefully, as the liquid may splatter) and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the bolognese, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (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 topped with the garlic ricotta. Enjoy!

    Tips from Home Chefs

    Pasta Bolognese

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper.

    2 Make the bolognese

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add 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 tomatoes (carefully, as the liquid may splatter) and worcestershire sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Make the bolognese
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the bolognese, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (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 topped with the garlic ricotta. Enjoy!

    Finish the pasta & serve your dish
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