Beef Bolognese
over Linguine
- Wheat
- Milk
Looking for the latest in speedy, delicious, and all-around comforting weeknight wins? Grab your favorite pasta bowl and look no further! Here, we help you make an OG beef bolognese sauce to top twirly linguine. Said sauce is beefy and tomatoey, AND comes together in a quick 30 minutes. Did we already mention this is an easy, breezy meal? Oh, well, it is!
Ingredients
2 clove
Garlic
1 unit
Tomato
8 ounce
Ground Beef
1 unit
Linguine Pasta
(Contains: Wheat)
1 unit
Tomato Paste
1 unit
Garlic Powder
1 unit
Italian Seasoning
2 unit
Beef Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Milk
(Contains: Milk)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce. Peel and finely chop garlic. Dice tomato into ½-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef, garlic, ½ tsp salt (1 tsp for 4 servings), and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Add tomato paste, garlic powder, and 1 TBSP Italian Seasoning (2 TBSP for 4 servings) to pan with beef; stir to combine. Stir in diced tomato, stock concentrates, ½ cup milk (1 cup for 4), and ½ cup reserved pasta cooking water (1 cup for 4). Reduce heat to low and cook, stirring occasionally, until sauce has thickened and tomato has softened, 8-10 minutes. Taste and season with salt and pepper.
Add drained pasta and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed until pasta is thoroughly coated in sauce.
Divide pasta between bowls.
Ground Beef is fully cooked when internal temperature reaches 160°.
