Fresh fettuccine Bolognese and garlicky baby broccoli

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

Fresh fettuccine Bolognese and garlicky baby broccoli

Soy-Free, Protein Plus

2 Servings, 770 Calories/Serving

15 Minutes

Our delicious and nutritious marinara, full of vitamin C and lycopene, makes for a rich Bolognese sauce, while garlic-sautéed broccoli helps lighten the meal.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 10 ounces ground beef
  • 7 ounces fresh fettuccine
  • ½ cup organic mirepoix (onions - carrots - celery)
  • Sunbasket herbed marinara (tomatoes - fresh 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
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 6 tablespoons 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.

Nutrition per serving

Calories 770, Total Fat 29g (37% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 770mg (33% DV), Total Carb. 79g (29% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 51g
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.

Instructions

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

Wash produce before use

1

Prep the ground beef; cook the fettuccine

Bring a medium sauce pot of generously salted water to a boil.
  • 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.
To the pot of boiling water, stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine.

2

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 marinara and ¼ cup [½ cup] water and bring to a simmer, then 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.

3

Prep the remaining ingredients; cook the broccoli

  • Trim the root ends from the baby broccoli.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a large frying pan over medium-high heat, warm 1 tablespoon 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 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.
  • Strip the parsley leaves.
  • Garnish with the parsley and Parmesan.

This Bolognese was lick-the-bowl good. — Sunbasket customer Brittany F.