Tag: #bolognese

Pumpkin Beef Bolognese

A hearty meat sauce with meltingly tender pumpkin chunks.

Watch me make it here: https://youtube.com/shorts/IIYpp9X9vzc

Ingredients
  • 14 ounces pasta
  • 1.5 pounds ground beef
  • 4 cups diced pumpkin, seeded
  • 3 cups puréed tomatoes
  • 1-3/4 cups beef stock
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/2 large carrot, trimmed and diced
  • 1 celery rib, finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon each: dried thyme, dried sage, dried marjoram, smoked paprika, chili flakes
  • 1 bay leaf
  • 1 heaped tbsp tomato paste
  • sea salt + black pepper
  • fresh thyme + chili flakes, for serving
Directions
  1. Heat oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic, carrot and celery, cook, stirring occasionally, over medium-low heat for 5 minutes. Add the pumpkin cubes, cook for about 5 minutes, stirring frequently.
  2. In a separate pan, cook ground beef and break it up a little with a wooden spoon. (I separate this to prevent grease in the final dish).
  3. Cook for 10 minutes, stirring occasionally, until the meat is cooked through. Drain the meat.
  4. Add the meat into the pan with the other ingredients.
  5. Stir in the spices, season with salt and pepper. Add beef stock and bay leaf, simmer for 10 minutes. Then add the tomato purée and tomato paste. Cover, simmer for 10 minutes or until the pumpkin is tender.
  6. In the meantime, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.
  7. Add the pasta (minus the pasta water) into the main pan and stir up.
  8. Serve plates of pasta with the sauce and ricotta spooned over top. Add a sprinkle of chili flakes or thyme.

Spaghetti Arancini With Bolognese

A visually interesting spin on Spaghetti and Meatballs
Ingredients – Aranacini
  • 1 pound angel hair pasta, cooked (leftover preferred)
  • 1 cup tomato sauce
  • 2 large eggs
  • 2 cups ricotta
  • ½ cup grated parmesan, plus more for serving
  • 1 cup bread crumbs
  • 2 tablespoons chopped parsley
  • 4 cups canola oil, for frying
  • 2 cups bolognese, for serving
Ingredients – Bolognese
  • 2 tbsp olive oil
  • 1 cup grated carrots
  • 1 cup celery, minced
  • 1 cup onions, finely minced
  • 1 lb. ground beef (80/20)
  • 1 lb. ground pork
  • 1 25 oz. jar store-bought marinara (low sugar)
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
Directions
  1. In a large bowl, mix cooked pasta, tomato sauce, eggs, ricotta, parmesan, bread crumbs, and parsley. The mixture should hold together easily and be thick and creamy.
  2. Heat oil on medium-high heat until it reaches 350 degrees.
  3. Scoop pasta with an ice cream scoop and form into 2” balls.
  4. Drop pasta balls into oil and cook until golden, approximately two minutes. Repeat until all batter is used. Set aside on paper towel.
  5. (You can make the sauce first if you prefer) In a large saucepan heat olive oil over medium heat. Add in carrots along with celery and onions and sauté until they’re just tender, about 3 minutes. Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir.
  6. Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens.
  7. When the Bolognese sauce has reached your desired consistency, stir in the heavy cream.
  8. Serve up a healthy portion of the sauce in a bowl and place spaghetti arancini balls on top.
  9. Top with grated parmesan if desired.

Slow-Cooked Bolognese over Pappardelle Pasta

A perfect fall dish that will make your entire house smell delicious!
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 3 tbsp. tomato paste
  • 2 lb. ground beef
  • 1 oz. (28-oz.) can crushed tomatoes (Italian, Cento San Marzano preferred)
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • 1 bay leaf
  • 1 tsp. kosher salt
  • 1 c. whole milk
  • 1 c. dry red wine
  • Freshly ground black pepper
  • Pappardelle pasta
Directions
  1. In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and cook until no longer pink, 6 to 8 minutes. Transfer mixture with a slotted spoon to slow cooker.
  2. Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined.
  3. Cover and cook on low for 6 hours. Discard bay leaf.
  4. Serve over cooked pasta, pappardelle preferred.
  5. BONUS: After cooking for 6 hours, let cool and then place in refrigerator. Take out the next day (allow dish to semi-room temperature before turning slow cooker back on). Cook on low for an additional 4 hours for an even richer tasting sauce.