Weeknight Broccoli Bolognese

While It's Hot Issue #16: A simple, easy and flavor packed pasta ready in under 20 minutes

The beef gets a proper crust, the broccoli is tender but still vibrant and green, and the sauce comes together from pasta water, butter, and cheese. It’s fast enough for a quick weeknight meal, but also satisfying and elevated enough for a more elevated date night meal.

Why This Works

• Crusting the beef builds flavor without extra ingredients. Letting it sit undisturbed creates effortless depth and savouriness.

• Blanching the broccoli keeps it green, then it picks up and absorbs flavor in the pan.

• The sauce is just pasta water, butter, and cheese.

• Pecorino or Parmesan both make sense here and can be swapped depending on what you have on hand.

Serves 3-4 | Prep time: 5 minutes | Cook time: 15 minutes | total time: 20 minutes

Broccoli Bolognese

• 12 oz ground beef

• 1 head broccoli

• 300g Orecchiette

• 2 oz Pecorino, finely grated

• 2 cloves garlic, finely chopped

• 1 tsp Aleppo pepper flakes

• 2 tbsp butter

• 1 tbsp olive oil

• Kosher salt

Blanche the Broccoli Bring a large pot of well-seasoned water to a boil. Break broccoli into florets and trim any woody parts of the stems. Cook for 2 minutes then remove with a slotted spoon and transfer to ice water to stop the cooking. Strain and then chop into relatively uniform, bite size pieces. Keep the water boiling and add an additional pinch of salt.

Cook the Pasta: Add pasta to the same water and cook 2 minutes less than package directions. Reserve 1½ cups of pasta water before draining.

Sear the ground beef. Heat a wide pan over medium heat and add the olive oil. Form beef into 3-4 balls and season with salt. Sear undisturbed until a deep crust forms and then rotate to brown other sides. Once browned, use a wood spoon to break into small pieces. Add the garlic and Aleppo pepper and toss briefly until fragrant.

Build the sauce: Add the broccoli to the pan and toss with the browned beef. Toss in cooked pasta, along with 1/2 cup of reserved pasta water letting it reduce until most of the liquid has evaporated and everything is coated.

Lower the heat and add gradually add the Pecorino, tossing continuously. Add more pasta water as needed to keep the sauce loose and glossy. Finish by stirring in butter

Plate and finish with the additional Pecorino.

Cook’s Notes

• Don’t rush the beef. That initial crust is where the flavor comes from.

• Salt in stages. The cheese is salty, so taste before adding more at the end.

• Aleppo is mild. If using red pepper flakes, start with less.

• Any short pasta works, but something with ridges or curves will hold the sauce best.