Spicy Fettuccine & Beef Bolognese with Zucchini

Spicy Fettuccine & Beef Bolognese

with Zucchini

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
time-saving
tips & techniques
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

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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