we’ve been using blue apron in our home now for almost two years! if you’ve read this blog of mine long enough, i’m sure you’ve caught on that i don’t really know how or like to cook in the kitchen (josh takes the lead there, fortunately). however, i do enjoy cooking a blue apron meal because the meal planning is done for me and the grocery shopping part is done for me, too. the ingredients are delivered in the exact proportions i need to my door, and i get to create a dish with food i’d often not cook with otherwise since each recipe usually calls for ingredients or spices and things we don’t usually keep in our home. i also get to feel like a fancy chef who knows her stuff when i plate everyone’s dish and sit down at the table. ;)
we’ve partnered with blue apron today to share a recipe and also some exciting news about their new family meal plan. in addition to their 2-person plan, blue apron now offers a family plan for feeding a family of 4. with the family meal plan, you can opt to receive one or two deliveries per week, and each delivery consists of two bigger meals that are served family-style. we tried out the new family plan a few weeks ago for the first time and not only enjoyed the family-style dinner, but we had leftovers for lunch the next day, too! …and why are leftovers always better the next day? we were pretty excited about it.
here are a few photos from when we made a fresh pappardelle bolognese dish with a romaine, celery and apple salad on the side the other week… the full recipe is at the bottom of this post, as well as a link for 2 free meals for the first 100 readers!
fresh pappardelle bolognese, by blue apron
you can see and download this recipe directly from blue apron here.
1 lb ground beef, 1 lb fresh pappardelle pasta, 2 carrots, 2 stalks celery, 2 cloves garlic, 1 yellow onion, 1 stalk celery, 4 tbsp tomato paste, 3 tbsp beef demi-glace, 1 fresh bay leaf, 1/4 cup heavy cream, 2/3 cup grated parmesan cheese.
bring a pot of salted water to a boil. mince the garlic, dice the onion, peel and dice the carrots and chop the parsley. over medium-high heat, heat 2 teaspoons olive oil and add the garlic, carrots, onion, diced celery and bay leaf. season with salt and pepper. stir occasionally, and cook for 6 to 8 minutes or until softened. add tomato paste and cook stirring frequently 2 to 3 minutes.
while the vegetables cook, heat 1 teaspoon olive oil in a large nonstick pan over medium-high heat and cook the ground beef, seasoned with salt and pepper for about 5-7 minutes. once browned, remove from heat and drain and discard the fat from the pan.
add the cooked beef, beef demi-glace, heavy cream and 2 1/2 cups of water to the pot of vegetables and stir. heat to boiling on high, season with salt and pepper. once it’s boiling, reduce the heat to medium-high and simmer, stirring occasionally 14-16 minutes or until thickened and slightly reduced in volume. remove from heat.
add the pasta to the pot of boiling water and cook 2-3 minutes (or until al dente). reserve 1/2 cup of the pasta water. drain the cooked pasta and add directly to the sauce along with the reserved pasta water. cook on medium heat, stirring to coat the pasta in the sauce for 1-2 minutes. remove from heat, stir in the parmesan cheese and season with salt and pepper to taste.
if you’re interested in trying out blue apron, they are offering the first 100 readers two free meals on their first blue apron order. you can claim your two free meals HERE at the top of the page. you can also check out a map of the delivery zones HERE to be sure they delivery to your zip code (they now deliver to over 80% of the united states.) this post is in partnership with blue apron.