You know what they say: YOLO, so you might as well bolo as much as you can. OK, maybe that’s not a real saying, but it should be! Because why wouldn’t you seize every possible opportunity to feast on bolognese?!
We often bolo with spaghetti-like bucatini or pillowy gnocchi, but tonight we’re partnering our signature tomatoey beef ragu with these gorgeous smoked mozz & basil-stuffed pasta pockets (aka agnolotti) from Deano’s. We hope you enjoy every last bite of your bowl-o 😉
What’s in your bag:
- Deano’s fresh smoked mozzarella & basil agnolotti
- Grass-fed beef bolognese
- Black pepper whipped ricotta
- Little Leaf salad with shaved radish & fennel
- Sherry vinaigrette
What you’ll need from home:
- Large pot
- Mixing bowl
Total prep time: 15-20 minutes
The Agnolotti Bolognese
- Bring a large pot of salted water to a boil- salty water is good water!
- Once the water is rolling, drop the agnolotti in and give them a stir to prevent from sticking. Cook for 2-3 minutes.
- They should be done once they start floating, but it’s always good to test a little bite to make sure. (We prefer it al dente, with a slight chew.) When ready, reserve about 1 cup pasta water, strain, and set the pasta aside. Drizzling some olive oil over them will help prevent sticking 😉
- Add a pat of butter and your bolo into the emptied pasta pot and set over medium-low heat, stirring to warm it.
- Once it’s nice and hot, add those agnolotti back in and stir to make sure they are well coated in sauce.
- If the sauce is looking a little thick, add a splash or two of the reserved pasta water to thin it out as desired.
- Give the bolo a taste to make sure you’re happy with the seasoning- add a little salt and black pepper if you like!
- Throw the greens into a mixing bowl. Season with S+P.
- Drizzle the vinaigrette over the top and toss, toss, toss!
Okay, now for making it look pretty! Spoon your agno bolo into a shallow bowl. Spoon a little extra bolognese sauce all over (hey, you deserve it!) and set a dollop of that whipped ricotta on top. Serve your salad on the side, and start chowin’!
Freezing your for later? No problem! Toss your containers of pasta and sauce in the freezer– when you’re ready, pop them in the fridge for 24 hours (or until thawed) and follow the steps above!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!