Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spaghetti Bolognese

with Brussels Sprouts & Rosemary

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Bolognese, a hearty meat sauce named for the Italian city of Bologna, traditionally uses cool-weather carrots as part of its aromatic base. But why stop there, when a wealth of incredible fall produce is just getting into full swing? In this recipe, we’re serving up classic spaghetti bolognese with a special, simple touch: Brussels sprouts. To use them as leafy greens, just pick the leaves off the cores, trimming more from the bottom of each sprout as necessary. Their crisp texture and flavor deliciously reflect the season in every bite.

fresh
ingredients
Spaghetti Bolognese  with Brussels Sprouts & Rosemary
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrots and onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Thinly slice the parsley leaves and stems.

Start the sauce:
2 Start the sauce:

In a large pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, carrots, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard any drippings from the pan.

Finish the sauce:
3 Finish the sauce:

Add the tomato sauce and 1 cup of water to the pan of vegetables and ground beef; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until the sauce has thickened.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pan of sauce, add the cooked pasta, butter, Brussels sprouts and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined and the Brussels sprouts are bright green. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished pasta between 4 dishes. Garnish with the parsley and cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrots and onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Thinly slice the parsley leaves and stems.

2 Start the sauce:

In a large pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, carrots, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard any drippings from the pan.

Start the sauce:
Finish the sauce:
3 Finish the sauce:

Add the tomato sauce and 1 cup of water to the pan of vegetables and ground beef; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until the sauce has thickened.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pan of sauce, add the cooked pasta, butter, Brussels sprouts and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined and the Brussels sprouts are bright green. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Divide the finished pasta between 4 dishes. Garnish with the parsley and cheese. Enjoy!

Serve your dish: