Easy Kid Pleasing Spaghetti Bolognese Food

KID-PLEASING SPAGHETTI

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Cover and simmer for 10 minutes. Stir in spaghetti; set aside. , In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheddar cheese and Parmesan cheese until melted. , Place half of the spaghetti mixture in a greased 13x9-in. baking dish. Top with cheese sauce and the remaining spaghetti mixture. Sprinkle with remaining cheddar cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.

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.

TRADITIONAL SPAGHETTI BOLOGNESE

Steps:

• Gently melt the butter & oil in a large pan which can be covered.
• Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
• Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
• Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
• Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
• As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
• After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.

EASY SPAGHETTI BOLOGNESE

Steps:

• heat oil in Medium sauce pan, add onion and garlic, stir until soft, add the meat, breaking it up with fork and cook until its browned.
• Add the bottle of tomato and chilli sauce and all the ingredients except the carrot, simmer for at least 20 minutes, adding a little water if it gets too dry, but only a little, then add the grated carrot and cook until its soft.
• this is enough for 4 - 5 servings.

WHOLE-WHEAT SPAGHETTI BOLOGNESE

Steps:

• Make soffritto (mirepoix or Holy trinity) from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender.
• Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally.
• Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon.
• Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper.
• Cook the spaghetti (al dente) according to packet instructions. Drain, but save about ½ cup of the cooking water.
• Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.

EASY SPAGHETTI BOLOGNESE

Steps:

• Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
• Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.

HEALTHY SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. Can be frozen for up to three months.
• Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.