Beef Bolognese with Orzo
plus Mixed Greens Salad & Parmesan
- Wheat
- Milk
This weeknight bolognese transforms ground turkey into a rich, herb-kissed sauce that clings to every orzo pearl. Caramelized tomato paste creates deep umami notes while crème fraîche adds silky sophistication. Paired with crisp greens in a tangy Dijon vinaigrette and sprinkled with fresh Parmesan, this cozy, well-balanced dinner delivers comfort with a polished finish.
Ingredients
1 unit
Tomato Paste
6 ounce
Carrot
1 unit
Onion
4 ounce
Orzo Pasta
(Contains: Wheat)
2 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
2.5 teaspoon
Red Wine Vinegar
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Halve, peel, and finely dice onion. Trim, peel, and finely dice carrots.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.
While orzo cooks, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.
Add onion, carrots, and garlic powder. Cook, stirring occasionally, until onion starts to become translucent, 2-4 minutes. Season with salt and pepper.
Stir in tomato paste, 1 cup water, ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings), and stock concentrate. Cover and reduce heat to low; simmer until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water.
Stir in crème fraîche. Taste and season with salt and pepper.
To pan with turkey mixture, stir in tomato paste, stock concentrate, 1 cup water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Cover and reduce heat to low. Simmer, stirring occasionally, until veggies are tender and sauce has thickened slightly, 10-12 minutes. TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water.
Stir in crème fraîche. Taste and season with salt and pepper.
Meanwhile, in a small bowl, whisk together mustard, half the vinegar, a drizzle of olive oil, salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings).
Once sauce and pasta are done, in a large bowl, toss mixed greens wiith as much vinaigrette as you like.
Grate half the Parmesan over salad.
Divide pasta between shallow bowls. Top with Bolognese sauce. Grate remaining Parmesan over top. Serve with salad on the side.
