Fettuccine Bolognese with roasted baby broccoli
25 – 40 Minutes
Milk and pancetta make for a deliciously rich sauce while roasted baby broccoli balances this hearty, classic pasta dish.
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
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.
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.