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Beef Bolognese Sliders

Beef Bolognese Sliders with Ricotta and Little Gem Salad

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A great food mashup feels so seamless, it’s like the two dishes belong together. Here, we marry hamburger sliders with Bolognese—a hearty Italian meat sauce. Toasted brioche slider buns are slathered with ricotta, then topped with the sauce. It’s all balanced with a simple, crisp little gem salad.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

  • Calories 1050
  • Protein 53g
  • Total Carb 55g
  • Total Fat 79g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head little gem lettuce
    • 1
    • head little gem lettuce
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • ground beef
    • 12 ounces
    • ground beef
  • unsalted butter
    • 3 packets
    • unsalted butter
  • Italian dried herb blend
    • 1 teaspoon
    • Italian dried herb blend
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • tomato purée
    • 1 cup
    • tomato purée
  • brioche slider buns
    • 6
    • brioche slider buns

What You’ll Need

  • 10" medium pan
  • baking sheet

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Halve little gem lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Peel onion, halve, and thinly slice. Mince garlic. In a small bowl, stir together ricotta and Parmesan to combine. Taste and season with pepper as desired (you'll get a nice saltiness from the cheese), then set aside until ready to serve.

  2. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a bowl—this will drain any excess fat so it doesn't end up in your sauce. Wipe pan clean for the next step.

  3. Sauté aromatics

    Sauté aromatics

    Return pan from beef to medium-high heat and add butter. When butter is foamy, add onion and sauté, stirring frequently, until soft, 4-5 minutes (move on to Step 4—but don't forget to come back). Then, add dried herb blend and garlic to pan with onion and cook, stirring, until fragrant, 1-2 minutes. Stir in tomato paste to combine, 1-2 minutes more.

  4. Make vinaigrette

    Make vinaigrette

    While aromatics sauté, in a large bowl (big enough for the salad), whisk together white wine vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set aside until Step 6.

  5. Simmer sauce and toast buns

    Simmer sauce and toast buns

    Return beef to pan with aromatics and add tomato purée. Reduce heat to medium and simmer until sauce is thickened, 3-4 minutes. Meanwhile, slice buns open horizontally, if they arrived whole. Arrange cut-side down on a baking sheet and toast until golden and warmed through, 2-3 minutes.

  6. Plate Bolognese sliders

    Plate Bolognese sliders

    Once simmered, season beef Bolognese with ¼ teaspoon salt and pepper as desired. Divide bun bottoms between serving plates and layer with Bolognese. Spread ricotta and Parmesan over bun tops and close sliders. Add little gem to bowl with vinaigrette, toss to coat, and serve with sliders. Dig in!

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