Creamy Poblano Bolognese

🥘 Ingredients

• carrots
  1 unit
• diced tomatoes
  14 oz
• garlic
  2 cloves
• ground beef
  12 oz
• linguine
  8 oz
• olive oil
  3 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• poblano pepper
  2 pieces
• salt
  1 tsp
• sour cream
  2 tbsp
• thyme
  1 sprig
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice the yellow onion . Peel and finely dice the carrots . Mince or grate the garlic . Strip the leaves off the thyme . Core, seed, and thinly slice the poblano pepper .

   yellow onion: 1 unit, carrots: 1 unit, garlic: 2 cloves, thyme: 1 sprig, poblano pepper: 2 pieces
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper . Cook, breaking up the meat into pieces, until golden brown ⏱️ 7 minutes . Remove from the pan and set aside.

   olive oil: 3 tbsp, ground beef: 12 oz, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Add the poblano to the same pan over medium-high heat. Add another drizzle of olive oil, if necessary. Cook, tossing, until slightly blistered ⏱️ 4 minutes . Add the garlic and cook until fragrant ⏱️ 30 seconds . Season with salt and pepper. Set aside with the beef.
4. 4

   Add the linguine to the boiling water. Cook until al dente ⏱️ 10 minutes . Drain, reserving ½ cup pasta water.

   linguine: 8 oz
5. 

   5

   While the pasta cooks, heat another drizzle of olive oil in the same pan over medium heat. Add the onion, carrot, and thyme and season with salt and pepper. Cook, tossing, until softened ⏱️ 5 minutes . Add the beef, poblanos, and the diced tomatoes to the pan. Bring to a simmer ⏱️ 5 minutes . Season generously with salt and pepper.

   diced tomatoes: 14 oz
6. 6

   Add the pasta to the sauce along with a splash of pasta water and the sour cream . Toss to combine, then season to taste with salt and pepper. Serve the pasta with a sprinkle of parmesan cheese on top.

   sour cream: 2 tbsp, parmesan cheese: ½ cup