Poblano Bolognese

poblano bolognese Side Dish Italian
Poblano Bolognese
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 4
Updated July 20, 2017


poblano peppers
medium onion, peeled
garlic clove, peeled
large carrot, peeled and chopped
tablespoon olive oil
lb ground beef
Salt and freshly ground black pepper, to taste
cans (8 oz) tomato sauce
can (15.5 oz) chopped tomatoes
cup dry white wine
bay leaf
tablespoon dry oregano
Grated parmesan cheese, to taste (optional)


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  • 1
    Preheat your oven’s broiler.
  • 2
    Place poblano peppers on a baking tray and roast them under the broiler until they look browned, about 8-10 minutes flip them once. Remove from oven, transfer to a dish and cover with plastic wrap. Let rest for 3-5 minutes. Remove their skin and clean out the seeds. Chop and set aside.
  • 3
    In a food processor, add onions, garlic and carrot and process until finely chopped. Set aside.
  • 4
    Heat the oil in a medium-size pot on medium-high heat. Add ground beef and cook, use a wooden spoon to break apart the larger pieces. Cook for 5-8 minutes until you no longer see any red or pink. Add chopped vegetables and cook until they become translucent. Season with salt and pepper.
  • 5
    Add tomatoes, wine, bay leaf and oregano. Reduce heat and cook on low for 45-60 minutes, stirring occasionally. Add chopped roasted peppers and cook for 3-5 minutes.
  • 6
    Serve sauce over your favorite pasta and sprinkle with grated parmesan cheese.

Expert Tips

  • Make twice the amount of this recipe and freeze half for future use on another day when you’re in a pinch.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Add a new and delicious touch to the traditional Bolognese sauce. You have now idea how many times a Bolognese sauce has helped me when I’ve been in a pinch, especially on those super busy days when I barely have time to cook. I suggest you try this version made with poblano peppers and you’ll see just how delicious it is.

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