Spaghetti Bolognese

with Butter Lettuce Salad & Creamy Italian Dressing

45 MIN

2 Servings

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From the Test Kitchen

Chefs, on pasta night, it doesn't get much more satisfying and comforting than spaghetti bolognese. Our aromatic tomato and meat sauce gets its classic richness (and heft) from ground pork. On the side, we're dressing a simple, early-spring salad with a spectacular combination of fromage blanc—a creamy, fresh cheese—and Italian spices, for a tangy and fragrant complement to the pasta.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

10 oz Ground Pork
5 oz Spaghetti
1 8-Ounce Can Tomato Sauce
3 cloves Garlic
1 head Butter Lettuce
1 Carrot
2 Tbsps Fromage Blanc
1 Shallot
1 Tbsp Red Wine Vinegar
1 Tbsp Bolognese Spice Blend (Dried Parsley, Dried Basil, Dried Oregano, Garlic Powder & Onion Powder)
3 Radishes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Peel and medium dice the carrot. Peel and medium dice the shallot. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Start the sauce:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the garlic, carrot and shallot; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until softened. 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, 6 to 8 minutes, or until browned and cooked through.

3 Make the dressing:

While the sauce cooks, in a bowl, combine the fromage blanc, spice blend and vinegar; season with salt and pepper. Slowly whisk in 1 teaspoon of olive oil until well combined. Season with salt and pepper to taste.

4 Finish the sauce:

To the pan, add the tomato sauce and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes, or until the sauce has thickened. Turn off the heat. Season with salt and pepper to taste.

5 Cook & finish the spaghetti:

While the sauce cooks, add the spaghetti to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the spaghetti cooking water, drain thoroughly. Transfer the cooked spaghetti to the pan of sauce. Cook on medium, stirring occasionally, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.