Beef Bolognese with Tomatoes, Summer Squash, & Opal Basil

By LaurenCocch16

Ingredients

• 1 1/4 lb ground beef
• 1 carrot, peeled and small diced
• 3/4 lb Fusilli Bucati pasta
• 1 summer squash, halved lengthwise, cut into 1/4" thick pieces
• 1 can (15oz) crushed tomatoes
• 1 yellow onion, small diced
• 2 cloves garlic, roughly chopped
• 6 oz cherry tomatoes, halved.
• 1 small bunch opal basil, leaves picked from stems
• 2 Tbsp creme fraiche
• 1/3 cup grated parmesan cheese

Details

Servings 4
Cooking time 45mins

Preparation

Step 1

1. Heat large pot of salted water to boiling on high. Place tomatoes in small bowl and season with salt & pepper.

2. In large pan, heat 2 tsp olive oil. Add squash in single layer. Cook without stirring 3-4 minutes until lightly browned. Season with salt & pepper. Continue to cook 1-2 minutes until browned and softened. Transfer to plate and set aside in warm place. Wipe out the pan.

3. While squash cooks, add the pasta to pot of boiling water. Cook 8-9 minutes, until just shy of al dente. Turn off heat. Reserve 1/2 cup of pasta cooking water; drain thoroughly and return to the pot.

4. While the pasta cooks, in the same pan, heat a drizzle of olive oil. Add ground beef; season with salt & pepper. Cook 3-5 minutes until browned. Add the carrot, onion & garlic; season with salt & pepper. Cook 3-4 minutes until soft and fragrant.

5. To the beef, add the crushed tomatoes; season with salt & pepper. Cook 2-3 minutes until beef is cooked through and sauce has thickened. Turn off heat.

6. To the pot of cooked pasta, add the finished sauce, seasoned tomatoes, and half of pasta cooking water. Cook, stirring vigorously 1-2 minutes until coated. (If sauce is dry, add remaining cooking water.)

7. Turn off heat. Stir in creme fraiche, cooked squash, and half of basil (tearing leaves just before adding). Season with salt & pepper.

8. Divide among 4 dishes. Garnish with cheese & remaining basil.