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Quick Beef Bolognese
with Pipe Rigate Pasta
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 830 Cals/serving
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At the heart of bolognese, a traditional northern Italian meat sauce, is the aromatic combination of onion, celery, and carrots known as soffritto. In our quick take on the dish, the tender vegetables and savory beef make the perfect companions for hearty whole grain pasta.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 lb Whole Grain Pipe Rigate Pasta
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1 14-Ounce Can Whole Peeled Tomatoes
- 2 cloves Garlic
- 6 oz Carrots
- 2 stalks Celery
- 1 Yellow Onion
- 2 Tbsps Tomato Paste
- ¼ tsp Crushed Red Pepper Flakes
- ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the celery lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Start the bolognese:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the diced onion, sliced carrots and celery, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened and the beef is cooked through.
3
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 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 bolognese:
To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
5
Finish & serve your dish:
Add the finished bolognese and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Garnish the finished pasta with the cheese. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the celery lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Start the bolognese:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the diced onion, sliced carrots and celery, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened and the beef is cooked through.
3
Cook the pasta:
While the bolognese cooks, add the pasta to the pot of boiling water and cook 4 to 6 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 bolognese:
To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the tomatoes and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
5
Finish & serve your dish:
Add the finished bolognese and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Garnish the finished pasta with the cheese. Enjoy!
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