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In cooler weather, few things hit the spot quite like bolognese. Here, we’re adding in seasonal Brussels sprouts, browned on the stovetop first to bring out a subtle nutty sweetness. A sprinkling of Grana Padano—a gourmet northern Italian cheese perfect for grating—complements all the rich, savory flavors of the dish.

Ethan Mick

with Brussels Sprouts & Grana Padano Cheese

Pasta & Pork Bolognese

Ground Pork

Whole Grain Pipe Rigate Pasta

Brussels Sprouts

Garlic

Celery

Yellow Onion

Tomato Paste

Grana Padano Cheese

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; quarter lengthwise. [Peel and roughly chop the garlic.](#) Small dice the celery. [Peel and small dice the onion.](#) Grate the cheese on the small side of a box grater.

Prepare the ingredients:

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the **Brussels sprouts** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

Cook the Brussels sprouts:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **ground pork** (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the **garlic**, **celery**, and **onion**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables have softened and the pork is cooked through.

Start the bolognese:

While the bolognese cooks, add the **pasta** to the pot of boiling water. [Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite).](#) Reserving **½ cup of the pasta cooking water**, drain thoroughly.

Cook the pasta:

Add the **tomato** **paste** to the pan. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add **1/4 cup of water**; cook, stirring constantly and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined.

Finish the bolognese:

Add the **cooked** **pasta**, **cooked** **Brussels** **sprouts**, and **half** **the reserved pasta cooking water** to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and add **half the cheese**. Stir until melted; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the **remaining cheese**. Enjoy!