In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Fettuccine Bolognese with garlic-sautéed baby broccoli
Soy-Free, Family-Friendly, No Added Sugar, Protein Plus
2 Servings, 780 Calories/Serving
15 Minutes
Precut mirepoix and a ready-made marinara speed up this hearty Bolognese. Wide fettuccine cradles the meaty sauce, with garlicky baby broccoli on the side.
In your bag
- Protein options:
- 10 ounces ground beef
- 10 ounces ground beef/pork blend
- 2 Wagyu burgers (about 5 ounces each)
- 7 ounces fresh fettuccine
- ½ cup organic mirepoix (onions - carrots - celery)
- 1 cup marinara
- 2 tablespoons butter
- ½ pound organic baby broccoli
- 1 or 2 cloves organic peeled fresh garlic
- 3 tablespoons grated Parmesan
Nutrition per serving
Calories 780, Total Fat 38g (49% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 580mg (25% DV), Total Carb. 73g (27% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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, Sesame.
Instructions
Wash produce before use
1
Prep your protein
Bring a medium sauce pot of generously salted water to a boil for the fettuccine.
- Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
2
Cook the fettuccine
- Separate the fettuccine so the noodles don’t clump together during cooking.
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 is cooking, start the Bolognese.
3
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 your protein (breaking up the Wagyu burgers if using) and cook, stirring to break up the ground meat, until lightly browned but not yet cooked through, 1 to 2 minutes. Add the marinara and cook, stirring occasionally, until the sauce thickens slightly and your protein is cooked through, 3 to 5 minutes. Remove from the heat, add the fettuccine and half the butter (or more if desired), and toss to coat. Season to taste with salt and pepper.
While the Bolognese is cooking, prepare the baby broccoli and garlic.
4
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.
Serve
Transfer the fettuccine and sauce to individual bowls and garnish with the Parmesan. Serve with the baby broccoli.
Kids Can!
- Separate the fettuccine.
- Press the garlic (if you have a press).
- Garnish with the Parmesan.