Fettuccine Bolognese with garlic-sautéed baby broccoli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fettuccine Bolognese with garlic-sautéed baby broccoli

Soy-Free, Protein Plus

2 Servings, 760 Calories/Serving

15 Minutes

Milk and our house-made marinara sauce make for a deliciously rich sauce, while garlicky baby broccoli balances this hearty, classic pasta dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh fettuccine
  • 10 ounces ground beef
  • 1 cup organic milk
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket 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

Nutrition per serving

Calories 760, Total Fat 33g (42% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 670mg (29% DV), Total Carb. 77g (28% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 43g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the Bolognese ingredients; cook the fettuccine

Bring a medium sauce pot of generously salted water to a boil. Separate the fettuccine so the noodles don’t clump together during cooking.
  • 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.
To the pot of boiling water, stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine.
While the fettuccine cooks, start the Bolognese.


Cook the Bolognese

In a large sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the mirepoix, season with salt and pepper, and cook until just starting to soften, 1 to 2 minutes. Add the beef and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 1 to 2 minutes. Add the milk and marinara and cook, stirring occasionally, until the sauce is thickened and the beef is cooked through, 3 to 5 minutes. Remove from the heat, add the fettuccine, and toss to coat. Season to taste with salt and pepper.
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].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the fettuccine and sauce to individual bowls and garnish with the Parmesan. Serve with the baby broccoli.
Kids Can!
  • Separate the fettuccine.
  • Measure the milk.
  • Press the garlic (if you have a press).
  • Garnish with the Parmesan.