Fettuccine Bolognese with roasted baby broccoli

Fettuccine Bolognese with roasted baby broccoli


2 Servings, 870 Calories/Serving

25 – 35 Minutes

Thanks to time-savers like pre-cut mirepoix and a pre-measured spice blend, this lush ragu is short on time in the kitchen but long on slow-cooked flavor. The secret is in the pancetta and milk, which add just the right amount of richness to the sauce. The side dish of roasted baby broccoli with preserved lemon balances the hearty pasta.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 5 ounces whole grain fettuccine (wheat - rye - buckwheat - kamut - spelt - millet - barley - brown rice)
  • 7 ounces baby broccoli
  • Peeled fresh garlic
  • Preserved lemon
  • 5 ounces ground beef
  • 3 ounces diced pancetta
  • 1 cup milk
  • Fresh flat-leaf parsley
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • Bolognese spice blend (dried oregano - nutmeg)
  • ¼ teaspoon Aleppo chile flakes (optional)
  • ½ cup diced tomatoes
  • 1/3 cup grated Parmesan

Nutrition per serving

Calories: 870, Protein: 51 g, Fiber: 6 g, Total Fat: 45 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 5 g, Saturated Fat: 15 g, Cholesterol: 105 mg, Sodium: 850 mg, Carbohydrates: 75 g, Added Sugar: 0 g.
Contains: Milk, Wheat


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

Wash produce before use


Cook the fettuccine

Heat the oven to 400ºF.
Bring a medium sauce pot of generously salted water to a boil. Add the fettuccine; cook until 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 ends from the baby broccoli.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove any pulp from the preserved lemon; finely chop the peel.
On a sheet pan, toss the broccoli with the garlic, preserved lemon, and 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer; 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 another medium sauce pot over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Spoon off all but 1 teaspoon fat from the pot. Add the beef, 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 medium bowl. Do not clean the pot.


Finish the Bolognese; chop the parsley

  • Measure out ½ 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, warm 1 teaspoon oil over medium heat. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the tomato paste, Bolognese spice blend, and as much Aleppo chile as you like; cook until fragrant, about 1 minute.
Add the pancetta, beef, tomatoes, and ½ cup milk; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until thickened, 6 to 8 minutes. Add the fettuccine; toss to coat.



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

Similar Recipes