Fettuccine Bolognese with roasted baby broccoli

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

Make It Ahead

Fettuccine Bolognese with roasted baby broccoli


2 Servings, 710 Calories/Serving

25 – 40 Minutes

Milk and pancetta make for a deliciously rich sauce while roasted baby broccoli balances this hearty, classic pasta dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 5 ounces whole grain fettuccine
  • 10 ounces organic baby broccoli
  • 1 or 2 cloves organic peeled fresh garlic
  • 5 ounces ground beef
  • 3 ounces diced pancetta
  • 1 cup organic milk
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • ½ cup diced tomatoes
  • ⅓ cup grated Parmesan

Ingredient IQ

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.

Make It Ahead
The Bolognese sauce (Steps 3 and 4) can be prepared up to 1 day ahead (don’t chop the parsley or add the fettuccine). Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the Bolognese, adding 1 to 2 tablespoons water to thin the sauce if needed, as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 710, Protein: 40g (80% DV), Fiber: 12g (48% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 9g (45% DV), Cholesterol: 75mg (25% DV), Sodium: 660mg (28% DV), Carbohydrates: 79g (26% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Milk, 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


Cook the fettuccine

Heat the oven to 400°F.
Bring a medium sauce pot of generously salted water to a boil. Add the fettuccine and cook until just tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the fettuccine cooks, prepare the baby broccoli.


Prep and roast the baby broccoli

  • Trim the root ends from the baby broccoli.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
On a sheet pan, toss the broccoli with the garlic and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the broccoli is just tender, 12 to 14 minutes.
While the broccoli roasts, start the Bolognese.


Brown the pancetta and ground beef

  • 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.
In a large sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Spoon off all but 1 teaspoon [2 tsp] fat from the pot.
Add the beef to the pot with the pancetta, season lightly with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer the pancetta and beef to a plate. Do not clean the pot.


Prep the parsley; finish the Bolognese

  • Measure ½ cup [1 cup] milk; save the rest for another use.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pot used for the meat, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the tomato paste and oregano and cook until fragrant, about 1 minute. Add the pancetta, beef, milk, and tomatoes; bring to a simmer and cook, stirring occasionally, until the beef is cooked through and the sauce is thickened, 6 to 8 minutes. Add the fettuccine and toss to coat. Remove from the heat and season to taste with salt and pepper.



Transfer the fettuccine and sauce to individual bowls. Garnish with the parsley and Parmesan. Serve with the baby broccoli.

Kids Can!

  • Time the fettuccine.
  • Press the garlic (if you have a press).
  • Toss the broccoli with garlic and oil.
  • Measure the milk.
  • Strip the parsley leaves.

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