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Quick Beef Bolognese

with Pipe Rigate Pasta

30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 830 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Whole grain pipe rigate pasta pairs perfectly with this quick-cooking bolognese, an Italian meat sauce made with onion, celery, and carrots.

Quick Beef Bolognese with Pipe Rigate Pasta
  • 1⅛ lbs Ground Beef
  • 1 lb Whole Grain Pipe Rigate Pasta
  • 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

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and small 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.

Start the bolognese:
Cook the pasta:
3 Cook the pasta:

While the beef cooks, add the pasta to the pot of boiling water and cook 8 to 10 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 beef is cooked through and the sauce is slightly thickened.

Finish the bolognese:
Finish & serve your dish:
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, 30 seconds to 1 minute, 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!