Last night we arrived home late from holding the new grand babies at the hospitals and our last Blue Apron meal of the week, Beef Bolognese, was waiting to be cooked. It sounded heartwarming and hearty and as usual, Blue Apron has attended to all the details and all we have to to do is the fun stuff - cook and eat.
We liked this recipe so much that we thought we might duplicate it at a moment's notice and wanted to have the recipe handy.
For each two people: (multiply as needed)
8 ounces of premium ground beef
8 ounces of fresh pasta, preferably something wide and dense like Pappardelle
6 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves)
2 cloves garlic
1 carrot
1 stalk celery
1 yellow onion
1 large bunch rosemary
3 T. tomato paste
1/3 c. Parmesan cheese, finely grated
Dice the carrot, celery, onion. Crush the garlic. Chop the rosemary leaves (leaves only)
Saute in a pan with 2 tsp. olive oil and stir until softened and fragrant, 2-4 minutes.
Add the tomato paste and cook until fragrant and deep red in color, 2-3 minutes.
Add the ground beef. Season with salt and pepper, breaking up meat and browning, 4-6 minutes.
Take off the heat while pasta cooks.
Add the pasta to boiling salted water and cook al dente, 3-4 minutes (unless dry pasta and cook a minute shy of the directions).
Reserve 1-1/2 cups of the pasta liquid and then drain the pasta completely.
Add pasta and 1 cup of the liquid to the meat sauce, cooking for 2-3 minutes until all is coated, thick and combined.
Add the Brussels sprout leaves and all put a pinch of the Parmesan to the pan.
Cook and coat 1-2 minutes. Add more of the pasta water if this is too dry. Season again with salt and pepper.
Plate and garnish with the rest of the Parmesan.
Delicious and filling! And good for you, too. About 700 calories per serving.
Shopping list for four, six, eight:
Four:
1 pound of fresh, premium ground beef
1 pound of fresh pasta, preferably something wide and dense like Pappardelle
12 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves)
4 cloves garlic
2 carrots
2 stalks celery
2 yellow onions
2 large bunches rosemary
6 T. tomato paste
2/3 c. Parmesan cheese, finely grated
Six:
1-1/2 pound of fresh, premium ground beef
1-1/2 pound of fresh pasta, preferably something wide and dense like Pappardelle
18 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves)
6 cloves garlic
3 carrots
3 stalks celery
3 yellow onions
3 large bunches rosemary
9 T. tomato paste
1 c. Parmesan cheese, finely grated
Eight:
2 pounds of fresh, premium ground beef
2 pounds of fresh pasta, preferably something wide and dense like Pappardelle
24 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves)
8 cloves garlic
4 carrots
4 stalks celery
4 yellow onions
4 large bunches rosemary
12 T. tomato paste
1-1/3 c. Parmesan cheese, finely grated
