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Spicy Fettuccine & Beef Bolognese
with Zucchini
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories960 Cals (est.)
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fresh
ingredients
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 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.
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.
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!
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.
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.
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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