Zero Calorie Baked Pasta Bolognese Food

PASTA BOLOGNESE

Steps:

• Using a large frying pan and the olive oil fry the mince until turning brown and crumbly.
• Add bacon and fry until it changes colour.
• Mix in the chopped onion and the garlic.
• (allow approx half a clove per person).
• Strain off excess fat.
• Stir in tomato puree, mushrooms and peppers.
• fry for 2 minutes.
• If using red wine, add this now and allow to simmer for 2 minutes.
• Add can of tomatoes,the Worcestershire sauce, sugar, salt and pepper.
• simmer for 5 minutes.
• Add herbs and simmer for a further 20 minutes, stir occasionally.
• Whilst simmering cook the pasta as for the instructions on the packet.
• Serve in large bowls with plenty of cheese.

ZERO CALORIE BAKED PASTA BOLOGNESE

Steps:

• 1. To prepare the meatless ragout sauce, grease a medium sized skillet with olive oil and put it on the stove on low heat. Thinly slice the garlic, chop the onion and the rosemary and toss them in the pan. Let them fry for about 3-4 minutes.
• 2. Add in the lentils and, helping yourself with a wooden spoon, mix well so they absorb all the flavor.
• 3. Wait a couple of minutes then add in the tomato sauce. Mix well, adding salt, pepper, dried Italian herbs and the chopped sun dried tomatoes.
• 4. Let the meatless ragout sauce settle for at least 30 minutes.
• 5. In the meantime, prepare the dairy free béchamel sauce heating up the plant based milk you chose until very hot.
• 6. Pour the grape seed oil in a small pan and, on very low heat, add in the flour and mix energetically with a spoon until creamy.
• 7. Add in the hot milk little by little, constantly mixing to prevent the formation of lumps.
• 8. As the sauce starts to thicken, add in more milk until finished. Let it boil for a couple of minutes, fold in some nutmeg and Himalayan salt, then cover and take off the stove.
• 9. When all the seasonings are ready, cook the shirataki noodles in salted water for about 10 minutes. I know the instructions on the pack usually say to cook them for less time, but I find them too gummy when they are not well cooked and their overall texture, when too firm, is less similar to real pasta.
• 10. While the pasta boils, turn on the oven to 350 F and start greasing a casserole with a little bit of oil.
• 11. Strain the pasta, toss it in the pan with the meatless ragout sauce and mix well.
• 12. Transfer the pasta in the casserole and spread tufts of dairy free béchamel sauce as you go.
• 13. Top your casserole with the sliced cherry tomatoes, sprinkle some dried oregano on top and bake for 10-15 minutes.
• Enjoy!!

BAKED RIGATONI BOLOGNESE

Steps:

• Meat sauce:
• Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
• Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
• Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
• Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
• Béchamel sauce:
• Heat milk in small saucepan over low heat.
• Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
• Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
• Remove from heat, cover pan, refrigerate until ready to use.
• Preheat oven 400°F Generously butter large deep baking dish.
• Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
• Add meat sauce, 1 cup béchamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Béchamel and sprinkle cheese over top, dot with butter.
• Bake 10-15 min., or until cheese melted and pasta nice golden color.
• Prepare ahead:
• Meat sauce day ahead. Reheat when ready to use.
• Béchamel few hours ahead.
• Pasta cooked and assembled with sauces one hour ahead.
• Bake just before serving.

BOLOGNESE BAKE

Steps:

• Heat grill to high. In a large, non-stick frying pan, fry the mince until browned. Add the garlic, sugar and herbs, and cook for 1 min more. Pour over the passata, add seasoning, then simmer while you cook pasta, following the pack instructions.
• Meanwhile, mix the crème fraîche and Parmesan. Spoon half the mince into an ovenproof dish. Mix the rest with the pasta and pour this on top. Drizzle over the Parmesan cream and grill until golden and bubbling. Serve with salad and garlic bread.

VEGAN PASTA BOLOGNESE

Steps:

• Finely dice the carrots, celery and onion.
• Heat 2 tbsp of the oil in a deep frying pan over a medium-low heat. Add the diced carrot, celery and onion. Cook, stirring occasionally, until softened and slightly golden, about 15 minutes. Tip the contents of the pan into a bowl and set aside. Return the pan to the heat.
• Using the coarse holes on a box grater, grate the mushrooms, stems and caps. Add the grated mushroom to the hot pan. Let this cook over a medium heat, stirring occasionally, until all the water has come out of the mushrooms and has mostly evaporated. Add in the remaining oil and cook until the mushrooms have started to brown.
• Roughly chop the rosemary and sun dried tomatoes and add to the pan of mushrooms. Add the oregano, chopped tomatoes, soy sauce, balsamic, red wine, marmite (if using) and lentils. Fill the chopped tomato can with water and add that water to the pan too. Let simmer for 30 minutes, adding water if it's getting too dry. Season with salt and black pepper, to taste.
• Cook your pasta according to the directions on the packet. Drain and serve with the ragu on top.