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Beef Bolognese Sliders

Beef Bolognese Sliders with Ricotta and Arugula Salad

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Chef Andrea’s latest comforting mashup marries a classic Italian tomato sauce with American hamburger sliders for a rich, cheesy dish that’s as much fun to admire as it is to eat (provided you have extra napkins handy!) Toasted brioche slider buns are slathered with creamy ricotta before sandwiching a scoop of saucy beef Bolognese, made with our signature Italian spice blend. The hearty flavors are balanced with a side of arugula, dressed in sweet-tart balsamic vinaigrette.
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 790
  • Protein 40g
  • Total Carb 54g
  • Total Fat 50g

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

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • baby arugula
    • 3 ounces
    • baby arugula
  • ricotta cheese
    • 3 ounces
    • ricotta cheese
  • grated Parmesan cheese
    • 2 tablespoons
    • grated Parmesan cheese
  • ground beef
    • 12 ounces
    • ground beef
  • unsalted butter
    • 2 packets
    • unsalted butter
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • ground fennel seed
    • 1/8 teaspoon
    • ground fennel seed
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • tomato purée
    • 1 cup
    • tomato purée
  • brioche slider buns
    • 6
    • brioche slider buns

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Peel onion, halve, and thinly slice. Mince garlic. Rinse arugula. In a small bowl, stir together ricotta and Parmesan cheeses to combine. Taste and season with pepper as desired, then set aside until ready to serve.

  2. Brown Beef

    Brown Beef

    Pat beef dry with paper towel. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add beef and cook, breaking up, until meat is browned, about 5 minutes. Season with ½ teaspoon salt and pepper as desired. Using a slotted spoon, transfer beef to a bowl and set aside.

  3. Sauté Aromatics

    Sauté Aromatics

    Wipe pan from beef clean, return to medium heat, and add butter. When butter is foamy, add onion and sauté, stirring occasionally, until soft, about 7 minutes. Add spice mix and garlic to pan and cook until fragrant, 1-2 minutes. Stir in tomato paste to fully coat, 1-2 minutes more.

  4. Make Balsamic Vinaigrette

    Make Balsamic Vinaigrette

    While aromatics cook, in a large bowl (big enough for the salad), whisk together balsamic vinegar and 2 tablespoons olive oil to combine. Season with ⅛ teaspoon salt and pepper as desired. Set aside until ready to serve.

  5. Simmer Bolognese and Toast Buns

    Simmer Bolognese and Toast Buns

    Return beef to pan with aromatics and add tomato purée. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, 5-7 minutes. Meanwhile, arrange buns cut-side up on baking sheet (if they arrived whole, simply slice them open!). Toast in oven until golden and warmed through, 3-4 minutes. Set aside.

  6. Plate Bolognese Sliders

    Plate Bolognese Sliders

    Season Bolognese sauce with ¼ teaspoon salt and pepper as desired. Layer bun bottoms with Bolognese, then spread ricotta mixture on bun tops and close sliders. Add arugula to bowl with vinaigrette, toss to coat, and divide between plates with sliders. Dig in!

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