Italian · Serves 2
Bust out your blender or food processor and load up your beef Bolognese with a big dose of “hidden” veggies! You’ll boost your sauce by blending in carrots and zucchini, where they can’t be seen (but can be devoured!). Swirl with créme fraîche for an extra-rich texture, then toss with tender rigatoni and Parmesan for a bowl that can’t be beat.
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim, peel, and halve zucchini lengthwise; cut crosswise into 2-inch- thick pieces.
Place zucchini, carrots, marinara, stock concentrates, garlic powder, Italian Seasoning, a big pinch of salt, and pepper in a blender (or food processor).
Blend, scraping down the sides as needed, until mostly smooth and no large pieces remain, 60-90 seconds.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Add tomato paste to pan with beef. Cook, stirring, until evenly coated, about 30 seconds. Reduce heat to medium low.
Add hidden-veggie sauce to pan and stir to combine. Cook, stirring, until sauce has thickened slightly, 3-5 minutes.
Stir in crème fraîche and 1⁄2 cup reserved pasta cooking water (1 cup for 4 servings) until fully incorporated and sauce is smooth. Remove from heat.
Add drained rigatoni to sauce and stir until pasta is thoroughly coated. (If needed, add additional pasta cooking water a splash at a time.) Taste and season with salt and pepper.
Divide pasta between bowls. Sprinkle with Parmesan and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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