poblano pepper bolognese

I recently discovered this delicious recipe on Tasting Table -- for chilly nights it is the perfect pasta staple to add to your winter meal collection.

I found this recipe from a website I regularly frequent for recipe ideas and insightful tutorials.  I owe ALL credit to the site, I simply worded the directions differently for my own ease - link here. I made the dish for three hungry kids and it was devoured CPC style (Clean Plate Club); even I went in for seconds. There was no way I could leave this recipe unshared.

Traditional Italian bolognese sauces produce a hearty flavor with ground beef chuck, tomatoes, garlic, sometimes heavy cream and served with freshly grated parmigiano-reggiano. The sauce sits in a dutch oven for hours reducing, thickening, with the smells amassing in the kitchen and trickling throughout your home.

Poblano peppers let out an intense aroma alluding heat -- however, with seeds removed and the pepper cooks it produces a sweet and smoky flavor adding complexity to the bolognese.

You can spoon this sauce over any type of pasta: bucatini, linguine, orecchiette, fettuccine, etc.

The absolute best canned tomatoes are the San Marzano whole peeled brand found at most grocery stores and specialty food shops. Ina Garten praises them, and I use them with everything tomato - curries, stews, soups, pasta sauce.

poblano pepper bolognese

Serves 4-6


1 lb. ground beef chuck

2 tbsp extra virgin olive oil

1 yellow onion, chopped

2 medium carrots, chopped

2 celery stalks, chopped

2 garlic cloves

1 cup dry white wine

1 - 28 oz. can San Marzano whole peeled tomatoes

2 bay leaves

2 thyme sprigs

1 poblano pepper, finely chopped

2 tbsp unsalted butter

salt + pepper, to taste

2/3 cup heavy cream

parmigiano-reggiano, freshly grated to serve

1 1/2 lb. dry pasta of your choice (suggestion: bucatini, spaghetti, linguine, etc.)


In a heavy bottomed pot or dutch oven, brown the beef in one tablespoon of extra virgin olive oil. Drain the fat and set the meat aside.

In a food processor, pulse the onion, carrot, celery, and garlic until finely minced. Transfer vegetables to the dutch oven with one tablespoon extra virgin olive oil and cook until vegetables are translucent - about 10 minutes. Add the wine, bring to a simmer, and cook the mixture down to about half the liquid.

Meanwhile, in a medium bowl hand crush the San Marzano tomatoes. Add the beef, tomatoes and their juices, bay leaves, thyme, a pinch of salt + pepper to the dutch oven with the vegetable mixture, stir. Bring to a boil and simmer on low for two hours.

In a separate pan, cook the chopped poblano pepper in two tablespoons of butter until browned and fragrant. After the sauce has simmered for a couple hours, add the pepper and heavy cream. Stir well and cook for a few minutes longer until ready to serve.

Enjoy over your favorite pasta al dente with freshly grated parmesan.