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Beef Bolognese Pasta

with Shredded Brussels Sprouts and Romano Cheese

Cooking time

0 minutes




0 /serving

Bolognese is a meat-based sauce that originated in Bologna, Italy. The combination of beef, aromatic vegetables, and fresh herbs is simply magical. In our version, Brussels sprouts add a satisfying crunch as well as a healthy dose of vitamins and nutrients. Sharp, tangy Romano cheese finishes off this classic Italian dish perfectly! Approximately 700 calories per serving.

We will send you:

  • 550g Ground Beef
  • 4 Garlic Cloves
  • 170g Brussels Sprouts
  • 200g Carrots
  • 1 Yellow Onion
  • 1 Bunch Parsley
  • 1 Bunch Rosemary
  • 796ml Diced Tomatoes
  • 450g Spaghetti
  • 30g Romano Cheese

You will need:

Olive Oil & Butter
Salt & Pepper
Large Pan (or Pot)
Medium Pot
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Mise en place:
• Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.
• Combine in one bowl: Small dice the carrots and onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Make a fine paste out of the garlic using a zester. Halve the Brussels sprouts and roughly chop crosswise, discarding the stem ends.
• Thinly slice the parsley leaves and stems keeping them separate.
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Start the sauce:
• In a large pan (or pot), heat a generous drizzle of olive oil on medium-high until hot.
• Add the garlic, carrots, onion, rosemary, sliced Brussels sprouts and stems of the parsley; season with S&P. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.
• Add the ground beef; season with S&P. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
a picture
Finish the sauce:
• Add the diced tomatoes and 1 cup of water to the pan of vegetables and ground beef; season with S&P. Heat to boiling on high.
• Once boiling, reduce the heat to medium. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until the sauce has thickened.
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Cook the pasta:
• While the sauce cooks, add the pasta to the pot of boiling water.
• Cook 7 to 8 minutes, or until al dente (still slightly firm to the bite).
• Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
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Finish the pasta and serve:
• To the pan of sauce, add the cooked pasta, 2 tbsp of butter and half of the reserved pasta cooking water; season with S&P.
• Cook on medium-high, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from the heat and adjust the seasoning as necessary.
• For plating, divide the finished pasta between your dishes.
Garnish with the cheese and the chopped parsley leaves. Bon appétit!