In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fettuccine Bolognese with garlic-sautéed baby broccoli
2 Servings, 760 Calories/Serving
Milk and our house-made marinara sauce make for a deliciously rich sauce, while garlicky baby broccoli balances this hearty, classic pasta dish.
In your bag
- 7 ounces fresh fettuccine
- 10 ounces ground beef
- 1 cup organic milk
- ½ cup organic mirepoix (onions - carrots - celery)
- Sun Basket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
- 10 ounces organic baby broccoli
- 1 or 2 cloves organic peeled fresh garlic
- ⅓ cup grated Parmesan
Enjoy it fresh! Because our fresh pastas are so, well, fresh, we recommend separating the strands before cooking so they don't clump together. After you add them to the boiling water, stir them a few times as they cook to keep them apart.
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onion, carrot, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün blends leek, carrot, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.
Calories: 760, Protein: 43g (86% DV), Fiber: 6g (24% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 145mg (48% DV), Sodium: 670mg (28% DV), Carbohydrates: 77g (26% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the Bolognese ingredients; cook the fettuccine
- Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Measure ½ cup [1 cup] milk; save the rest for another use.
While the fettuccine cooks, start the Bolognese.
Cook the Bolognese
While the Bolognese cooks, prepare the remaining ingredients.
Cook the baby broccoli
- Trim the root ends from the baby broccoli.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Separate the fettuccine.
- Measure the milk.
- Press the garlic (if you have a press).
- Garnish with the Parmesan.