Pasta Bolognese + Pesto Lasagna Dinner for 8
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis kit comes with two of Broders’ top-sellers: Fettuccine Bolognese and Lasagna Pesto Genovese, made with housemade egg pasta layered with housemade basil pesto, asparagus, pine nuts, fresh basil, and Pecorino Romano.
Back in 1981, Molly and Thomas Broder took an inspirational trip to the culinary capital of Bologna, Italy, and they returned to the States with a goal of bringing authentic Italian food and fresh-made pasta to Minneapolis. The following year, they opened Broders’ Cucina Italiana, and since then (along with additional restaurants, including a nearby “pasta bar”) it’s become a cornerstone of the community, and one of the very best Italian restaurants and markets in America.
This package serves 8 people and includes:
- 2 lbs. of Fettuccine
- 2 Pts. of Bolognese Sauce
- 1 “Lasagna Pesto Genovese” Basil Pesto Lasagna (4″ × 11″)
- 1 Pt. Alfredo Cream Sauce
- Lasagna weighs 3 lbs. 8 oz.
Parmesan, Basil, & Pine Nut Toppings Not Included
- This package ships frozen with ice packs, may thaw in transit
- Upon arrival, remove from package and store in the refrigerator or freezer
- May be stored in the refrigerator for up to 5 days or in the freezer for up to 4 weeks.
To Serve
Sauce
- Place 2 tablespoons water into a saucepan
- Empty frozen or thawed sauce into the pan
- On low heat, let sauce gradually thaw or heat, stirring occasionally.
- Once sauce has thawed completely, increase heat to medium and stir until sauce has come to a boil.
- Remove from heat or keep extra-low until pasta is ready to add
Pasta
- Boil 1 gallon of water per pound of pasta.
- Add 3 tablespoons salt to boiling water
- Add pasta to boiling water and stir to prevent clumping
- Cook 1-3 min or until pasta floats
- Reserve 1 cup pasta water
Assemble
- Add cooked pasta to the simmering sauce along with 1/4 cup of the reserved pasta water and reduce 1-2min, (optional, add grated parmesan cheese, butter, or olive oil at this point)stirring vigorously to create an even consistency
- Serve and enjoy!
Lasagna
- If frozen, allow to thaw in the fridge overnight
- Preheat oven to 400F
- Place pan directly on oven rack and cook for 30min
- Remove lid and cook additional 20 min or until top is golden brown and internal temp reaches 165F.
- Cut and serve with warmed sauce.
- Fettuccine – Egg Pasta (Egg, Durum Wheat Flour, Water)
- Bolognese – Bolognese (Whole Tomatoes (Vine Ripened Fresh Plum Tomatoes, Tomato Juice, Fresh Basil Leaf, Salt and Naturally Derived Citric Acid), Tomatoes (Vine-ripened Fresh Tomatoes, Salt, Calcium Chloride and Naturally Derived Citric Acid), Berkshire Pork, Grass Fed Beef, Whole Milk (Whole Milk, Vitamin D3), White Wine (Contains sulfites), Carrots, Celery, Onion, Butter (Pasteurized Cream, Salt), Basil, Olive Oil, Garlic, Nutmeg, Salt, Black Pepper)
- Lasagna Pesto Genovese – Egg Pasta (Egg, Durum Wheat Flour, Water), Shredded Mozzarella, Pecorino Romano, Asparagus, Basil, Pinenuts, Bechamel (Milk, Butter, Ap Wheat Flour, White Pepper, Nutmeg, Salt), Basil Pesto (Basil, Olive Oil, Pinenuts, Salt, Garlic, Grana Padano), Breadcrumb (High Gluten Wheat Flour, Yeast, Salt, Green Onion, Parsley, Garlic, Olive Oil, Canola Oil)
- Alfredo – Alfredo Sauce (Whole Milk (Whole Milk, Vitamin D3), Grana Padano Cheese (Cow’s Milk, Sea Salt, Cow’s Rennet, Egg Lysozyme), Modified Food Starch, Water, Garlic, Kosher Salt, Fresh Lemon Zest)
Produced in a facility that handles nuts, gluten, dairy
Minneapolis’ Destination for Italian Specialties
Minneapolis’ Destination for Italian Specialties
Back in 1981, Molly and Tom Broder took an inspirational trip to the culinary capital of Bologna, Italy, and they returned to the States with a goal of bringing authentic Italian food and fresh-made pasta to Minneapolis. The following year, they opened Broders’ Cucina Italiana, and since then (along with additional restaurants, including a nearby “pasta bar”) it’s become a cornerstone of the community, and one of the very best Italian restaurants and markets in America.
Molly continues to run Broders’ to this day along with sons Tom, Charlie, and Danny. They import specialty ingredients from all regions of Italy and prepare a wide variety of fresh foods, from antipasto to dolce. From fresh pasta and sauces to baked goods, imported and domestic groceries, deli meats, cheeses, pizza, Stromboli, sandwiches, and lasagna, this is the best of Italy, from a Minneapolis institution, shipping nationwide!
