We’re amping up the classic Italian Bolognese with one of our favorite ingredients - the poblano pepper. This faintly spicy Mexican pepper adds the perfect kick to a comforting pasta classic.
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice the onion. Peel and finely dice the carrot. Mince or grate the garlic. Strip the thyme leaves off the sprig. Core, seed, and thinly slice the poblano. TIP: If you have a food processor, you can chop the carrot and onion in it! Just cut them into large cubes before adding.
Heat a drizzle of olive oil in a large pan over medium heat. Add the beef and season with salt and pepper. Cook for 6-8 minutes, breaking up the meat into pieces, until golden brown. Remove from the pan and set aside.
Add the poblano to the same pan over medium-high heat. Add another drizzle of olive oil, if necessary. Cook, tossing for 3-4 minutes or until slightly blistered. Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Set aside with the beef.
Add the pasta to the boiling water. Cook for 9-11 minutes, until al dente. Drain, reserving 1/2 cup pasta water.
While the pasta cooks, heat another drizzle of olive oil in the same pan over medium heat. Add the onion, carrot, and thyme and season with salt and pepper. Cook, tossing for 5 minutes until softened. Add the beef, poblanos, and the diced tomatoes to the pan. Bring to a simmer for 5 minutes. Season generously with salt and pepper.
Toss and serve: Add the pasta to the sauce along with a splash of pasta water and the sour cream. Toss to combine, then season to taste with salt and pepper. Serve the pasta with sprinkle of parmesan on top and enjoy!