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Pasta & Pork Bolognese
with Brussels Sprouts & Grana Padano Cheese
35 MIN
2 Servings
From the Test Kitchen
In cooler weather, few things hit the spot quite like bolognese. Here, we’re adding in seasonal Brussels sprouts, browned on the stovetop first to bring out a subtle nutty sweetness. A sprinkling of Grana Padano—a gourmet northern Italian cheese perfect for grating—complements all the rich, savory flavors of the dish.
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NutritionPER SERVING
-
Calories870 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
-
6 oz Whole Grain Pipe Rigate Pasta
- 4 oz Brussels Sprouts
- 2 cloves Garlic
- 1 stalk Celery
- 1 Yellow Onion
- 2 Tbsps Tomato Paste
-
¾ oz Grana Padano Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; quarter lengthwise. Peel and roughly chop the garlic. Small dice the celery. Peel and small dice the onion. Grate the cheese on the small side of a box grater.
2
Cook the Brussels sprouts:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the Brussels sprouts in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
3
Start the bolognese:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the garlic, celery, and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables have softened and the pork is cooked through.
4
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the bolognese:
Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1/4 cup of water; cook, stirring constantly and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish the pasta & plate your dish:
Add the cooked pasta, cooked Brussels sprouts, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add half the cheese. Stir until melted; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the remaining cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; quarter lengthwise. Peel and roughly chop the garlic. Small dice the celery. Peel and small dice the onion. Grate the cheese on the small side of a box grater.
2
Cook the Brussels sprouts:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the Brussels sprouts in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
3
Start the bolognese:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the garlic, celery, and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables have softened and the pork is cooked through.
4
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the bolognese:
Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1/4 cup of water; cook, stirring constantly and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined.
6
Finish the pasta & plate your dish:
Add the cooked pasta, cooked Brussels sprouts, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add half the cheese. Stir until melted; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the remaining cheese. Enjoy!
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