Beefed-Up Bolognese

Name: Beefed-Up Bolognese with Poblano Peppers and Thyme
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Ground Beef; 1 unit Carrots; 1 unit Yellow Onion; 1 can Diced Tomatoes; ¼ ounce Thyme; 2 clove Garlic; 1 unit Poblano Pepper; 2 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 6 ounce Linguine; unit Salt; unit Pepper; 2 teaspoon Olive Oil

with Poblano Peppers and Thyme

Recipe Development TeamPublished on November 21, 2016

4.2

(1.7K customers rated)

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Some bolognese recipes call for hours of slow stovetop simmering, but this recipe isn't like other recipes, not by a long shot. We're not only speeding up the path towards beefy, pasta-filled bliss, but also inviting a few new friends along for the ride. Sweet poblano peppers, tender carrots, and even a dollop of sour cream join in on the fun to give this dish a Tex-Mex-inspired twist.

Tags:

Spicy

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Ground Beef

1 unit

Carrots

1 unit

Yellow Onion

1 can

Diced Tomatoes

¼ ounce

Thyme

2 clove

Garlic

1 unit

Poblano Pepper

2 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

6 ounce

Linguine

(Contains: Wheat)

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories810 kcal

Fat31 g

Saturated Fat11 g

Carbohydrate93 g

Sugar15 g

Dietary Fiber10 g

Protein42 g

Cholesterol104 mg

Sodium351 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Peeler

•Large Pan

•Spatula

•Strainer

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Peel and finely dice carrot. Mince or grate garlic. Strip thyme leaves from sprigs. Core, seed, and thinly slice poblano.

Heat a drizzle of olive oil in a large pan over medium heat. Add beef and season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until browned and lightly crisped at edges, 5-6 minutes. Remove from pan and set aside.

Add poblano to same pan over medium-high heat. Toss until slightly blistered, 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Set aside with ground beef.

Heat another drizzle of olive oil in same pan over medium heat. Add onion, carrot, and thyme, then season with salt and pepper. Cook until softened, about 5 minutes, stirring occasionally. Add beef, poblanos, and diced tomatoes. Bring to a simmer and let bubble 5 minutes. Season with salt and pepper.

Meanwhile, add linguine to boiling water. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup pasta water.

Add pasta to pan with sauce along with a splash of pasta water. Add the sour cream. Toss to combine, then season with salt and pepper. Serve pasta with a sprinkle of Parmesan on top.