Spicy Fettuccine & Beef Bolognese with Zucchini

Spicy Fettuccine & Beef Bolognese

with Zucchini

25 MIN
2 Servings
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From the Test Kitchen

Bolognese, a classic Italian meat sauce, gets a kick of heat from an unexpected ingredient: gochujang, or Korean red chile paste. It all comes together with tender squash and ribbons of fettuccine.

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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Spicy Fettuccine & Beef Bolognese with Zucchini
Title
time-saving
tips & techniques
Zucchini
How To: Safely Cut Round Vegetables
Celery
Italian Seasoning
Fettuccine
How To: Peel Garlic
Parmesan Cheese
Gochujang
How To: Hold a Chef's Knife
Garlic
Crushed Tomatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 roughly chop the garlic. Quarter the zucchini lengthwise; then cut crosswise into 1/2-inch-thick pieces. Thinly slice the celery.

Cook the pasta:
2 Cook the pasta:

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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Start the bolognese:
3 Start the bolognese:

While the pasta cooks, heat a large, high-sided, dry pan (or pot) on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, zucchini pieces, and sliced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through.

Finish the bolognese:
4 Finish the bolognese:

To the pan, add the tomatoes, Italian seasoning, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and the vegetables are softened. Turn off the heat and season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of finished bolognese. 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.) Garnish the finished pasta with half the cheese (you will have extra cheese). Enjoy!

Tips from Home Chefs

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Spicy Fettuccine & Beef Bolognese

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 roughly chop the garlic. Quarter the zucchini lengthwise; then cut crosswise into 1/2-inch-thick pieces. Thinly slice the celery.

2 Cook the pasta:

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). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

While the pasta cooks, heat a large, high-sided, dry pan (or pot) on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, zucchini pieces, and sliced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is cooked through.

4 Finish the bolognese:

To the pan, add the tomatoes, Italian seasoning, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and the vegetables are softened. Turn off the heat and season with salt and pepper to taste.

Finish the bolognese:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked pasta and half the reserved pasta cooking water to the pan of finished bolognese. 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.) Garnish the finished pasta with half the cheese (you will have extra cheese). Enjoy!

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