Quick 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.

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!

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

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

MOM'S SPAGHETTI BOLOGNESE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
• Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
• Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

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.

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.

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.

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 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.