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Tonight’s recipe features a time-tested combination in Italian cuisine: pasta with meat sauce. For delicious texture and a bit of seasonal flair, we’re stirring thinly-sliced Brussels sprouts into our bolognese, to contrast beautifully with chewy bucatini pasta and tender beef and vegetables. A garnish of parmesan completes this classic comfort meal.

Ethan Mick

with Brussels Sprouts

Bucatini Pasta Bolognese

Ground Beef

Bucatini Pasta

Brussels Sprouts

Garlic

Carrot

Celery

Grated Parmesan Cheese

Tomato Paste

Shallot

Ingredients

Wash and dry the fresh produce. [Heat a large pot of salted water to boiling on high.](#) [Peel and mince the garlic](#) and shallot. [Peel and small dice the carrot.](#) Small dice the celery. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.

Prepare the ingredients:

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the **garlic**, **shallot**, **carrot** and **celery**; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.

Cook the aromatics:

Add the **tomato paste** to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.

Add the tomato paste:

Add the **ground** **beef** to the pan; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat.

Add the beef:

While the beef cooks, add the **pasta** to the pot of boiling water. [Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite).](#) Reserving **1 cup of the pasta cooking water**,  drain thoroughly and transfer to the pan of **cooked aromatics and beef**.

Cook the pasta:

Add the **Brussels sprouts** and **¾ of the reserved pasta cooking water** to the pan; season with salt and pepper. Cook on medium, stirring occasionally, 3 to 4 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with **up to half the cheese** (you will have extra cheese). Enjoy!