Spaghetti And Zesty Bolognese Recipes

SPAGHETTI WITH ZESTY BOLOGNESE SAUCE

Steps:

• Cook and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.
• Meanwhile, cook spaghetti as directed on package, omitting salt.
• Remove sauce from heat. Add Neufchatel; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

SPAGHETTI WITH BOLOGNESE SAUCE

Steps:

• In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.

SPICY SPAGHETTI BOLOGNESE

Steps:

• Gas 7, 210 C
• Fry the mince, chopped onion and garlic with a little oil until the onions are soft and the meat is brown.
• Add the sliced mushrooms (or other vegetables) and fry for a couple of minutes.
• Crumble in the stock cube and stir in the chopped tomatoes, puree and chilli and simmer for about 20 minutes.
• You may need to add a little water if the mixture becomes to dry.
• Serve with pasta.

SPAGHETTI AND ZESTY BOLOGNESE RECIPE

Steps:

• Cook and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.
• Meanwhile, cook spaghetti as directed on package, omitting salt.
• Remove sauce from heat. Add cream cheese; stir until melted. Drain pasta; place on platter. Top with sauce and Parmesan.

ZESTY HOMEMADE SPAGHETTI SAUCE

Steps:

• In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
• In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
• Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.

SPAGHETTI WITH ZESTY BOLOGNESE

Steps:

• Cook and stir onions in dressing in large skillet on medium heat until crisp-tender. Add meat; cook on medium-high until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 minutes, stirring occasionally.
• Meanwhile, cook spaghetti as directed on package.
• Remove sauce from heat. Add reduced-fat cream cheese; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.
• KITCHEN TIPS:.
• Substitute: Prepare using whole wheat or multi-grain spaghetti.

THE BEST SPAGHETTI BOLOGNESE SAUCE

Steps:

• Clean and cut the vegetables (carrot, celery root and parsnip) in small cubes. Chop finely the onion and mince the garlic. Set aside.
• Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes.
• Add seasoning: dry paprika, bay leaf, allspice and stir. Make a space on the skillet and add ground meats. Season the meats with salt and pepper. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
• Stir in the strained tomatoes or tomato sauce and add the broth (or water). Mix well the ground meat with the vegetables and the tomato sauce.
• Cover the skillet with the lid and simmer on medium-low heat for 15-20 minutes, stirring occasionally.
• At the end add 1 cup of milk and stir well. Season with more salt and pepper if needed. If you like more profound taste of tomato sauce, add 3 tbsp of tomato paste. Stir and let simmer for another 5 minutes. Serve with spaghetti or other pasta.
• As a topping use Parmesan cheese or provolone cheese. They add delicious taste to bolognese sauce. You may also garnish with parsley.

SPAGHETTI BOLOGNESE

Steps:

• Finely chop the onions, carrot & celery.
• Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
• Add the onions to the frying pan and sauté until they turn a light golden colour.
• Add the carrots & celery and continue sautéing until they change colour.
• Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
• Add the wine & stir occasionally, until it has completely evaporated.
• Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
• Once the milk has evaporated, add the chopped tomatoes & stir.
• Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
• (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
• Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your "base".
• Place a saucepan of water over a high heat and wait for it to boil.
• Once the water is boiling, add the spaghetti, a splash of olive oil and pinch of salt, & boil for 10 minutes.
• Taste the spaghetti to check it has softened to your personal taste and, once it has, turn off the heat for both the spaghetti and ragu & plate up.
• Serve with grated parmesan.
• Enjoy!