Fast Spaghetti Bolognese Food

FAST SPAGHETTI BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
• Add pasta to the pot and cook according to package instructions until al dente.
• Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
• Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.

QUICK SPAGHETTI BOLOGNESE

Steps:

• saute chopped onions in oil over medium heat until soft and translucent. Then add the chopped garlic and saute for another 30 seconds to 1 minute.
• Add the ground beef to the sauted aromatics and cook until the beef is browned and no longer pink.
• Add chopped tomatoes, tomato paste, chopped parsley, dried oregano, bay leaves, salt, black pepper, red pepper flakes, beef stock and simmer on medium heat for another 5 to 8 minutes. (When adding the stock cube, crumble into the sauce or add to the sauce and use the back of a ladle to break it into the sauce. Mix to combine)
• Whilst you are waiting for the sauce to simmer, boil the spaghetti according to the packet instructions in salted water (cooks between 7 to 10 minutes or until al dente). Reserve about 1 cup of the pasta water then drain.
• Add about half a cup of pasta water to beef sauce or as needed if it is too thick and mix to combine. Continue to cook on low heat for another 15 minutes. (add more water if need be, stirring occasionally and keep an eye so it doesn't burn) check for salt and pepper and adjust to preference. Take it off the heat and serve over spaghetti with grated Pecoroni/parmesan and fresh basil. You can even toss the spaghetti into the mince sauce

30 MINUTE WEEKNIGHT SPAGHETTI BOLOGNESE

Steps:

• Cook spaghetti al dente according to the package directions. Reserve 1/2 cup pasta water before draining. Toss drained spaghetti with a little olive oil to keep the noodles from sticking to each other.
• Heat 1 tablespoons olive oil in a large skillet over medium high heat. Add meat, onions, carrots and celery and cook until meat is browned.
• Add garlic and sauté 30 seconds. Drain off any excess grease if needed.
• Stir in all of the remaining "Bolognese Sauce" ingredients up to the heavy cream and bring to a boil then reduce to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally. Add heavy cream and continue to simmer 5 minutes or until sauce reaches desired consistency. If you like a thinner sauce, stir in a little of the reserved pasta water a little at a time.
• Serve Bolognese Sauce over spaghetti and garnish with plenty of Parmesan!

SPAGHETTI BOLOGNESE

Steps:

• In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
• Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
• Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

SIMPLE BOLOGNESE

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

SPAGHETTI BOLOGNESE

Steps:

• Heat a large saucepan on the stove and add the butter.
• Fry the onion, carrot and garlic for a few minutes, stirring all the time.
• Add ground beef and cook for 4 minutes.
• Add wine and tomato paste, simmer for 5 minutes.
• Add broth and tomatoes.
• Simmer for 30-45 minutes before adding parsley, worcestershire sauce and plenty of salt and pepper.
• Serve with cooked buttered pasta and freshly grated parmesan.

SPAGHETTI BOLOGNESE (THE EASY WAY)

Steps:

• Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
• Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
• Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
• Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
• Add salt and pepper to taste (if desired).
• Reduce heat and simmer for 25-30 minutes, stirring occasionally.
• Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
• Serve with crusty fresh bread or garlic bread.

SPEEDY PASTA BOLOGNESE

Steps:

• Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
• While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.

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.