Tex-Mex Bolognese with Poblano Peppers and Thyme

This bolognese breaks all the rules. Instead of simmering for hours, we’ve streamlined the process without sacrificing depth of flavor. Sweet poblano peppers, tender carrots and a dollop of sour cream give this classic Italian sauce a Tex-Mex twist that’s both quick and satisfying.

The result is a rich, hearty pasta dish that comes together in about 30 minutes. The poblano adds a mild heat and smoky note, while the sour cream brings a creamy tang that balances the savory beef and tomatoes. Perfect for a weeknight dinner that feels special.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and dice onion. Peel and finely dice carrot. Mince or grate garlic. Strip thyme leaves from sprigs. Core, seed and thinly slice poblano.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add beef and season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until browned and lightly crisped at edges, 5-6 minutes. Remove from pan and set aside.
3. Add poblano to same pan over medium-high heat. Toss until slightly blistered, 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Set aside with ground beef.
4. Heat another drizzle of olive oil in same pan over medium heat. Add onion, carrot and thyme, then season with salt and pepper. Cook until softened, about 5 minutes, stirring occasionally. Add beef, poblanos and diced tomatoes. Bring to a simmer and let bubble 5 minutes. Season with salt and pepper.
5. Meanwhile, add linguine to boiling water. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup pasta water.
6. Add pasta to pan with sauce along with a splash of pasta water. Add the sour cream. Toss to combine, then season with salt and pepper. Serve pasta with a sprinkle of Parmesan on top.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey or chicken can be substituted for beef, though the flavor will be milder.

Can I make this dish dairy-free?

Replace the sour cream with a dairy-free alternative and omit the Parmesan or use a vegan substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.