Bolognesepastabake Food

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BAKED BOLOGNESE



Baked Bolognese image

Provided by Dave Lieberman

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds ground beef
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
One 28-ounce can whole peeled tomatoes
Sugar
Salt and freshly ground black pepper
1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine, optional
1 1/2 cups whole milk, warmed
Dash ground nutmeg or ground cinnamon
2 cups grated three-cheese blend, divided
1 pound parcooked rigatoni

Steps:

  • For the tomato sauce:
  • Preheat oven to 350 degrees F.
  • Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
  • For the bechamel:
  • In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

BOLOGNESE PASTA BAKE



Bolognese pasta bake image

This rich and aromatic bolognese pasta bake is perfect for busy weeknights or feeding a crowd as it can easily be made in bulk and frozen.

Provided by Alida Ryder

Categories     Dinner     Lunch

Time 45m

Number Of Ingredients 4

3 cups Bolognese sauce
2 cups Bechamel sauce
500 g (1lb) pasta of your choice, cooked al dente ((reserve 1 cup cooking water))
2 cups grated mozzarella cheese

Steps:

  • Pre-heat the oven to 200ºc.
  • Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
  • Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
  • Add the remaining pasta and top with the rest of the cheese.
  • Place in the oven and bake until bubbling and the top is golden.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BOLOGNESE PASTA BAKE



Bolognese Pasta Bake image

This Bolognese Pasta Bake is a delicious alternative to spaghetti bolognese with a tasty creamy cheese sauce on top. The ultimate in family home cooking!

Provided by Ciara Attwell

Categories     Dinner

Time 41m

Yield 5

Number Of Ingredients 16

0.5 tbsp oil
1 onion, diced
2 garlic cloves, chopped
100g bacon lardons
2 carrots, diced
1 celery stalk, diced
500g beef mince
1 tin chopped tomatoes
250ml beef stock
2 tbsp tomato puree
2 tsp Worcester Sauce
0.5 tsp dried oregano
350g pasta
200ml creme fraiche
150ml milk
50g grated cheddar cheese

Steps:

  • Add the oil, onion and garlic to a large frying pan and fry for 2 minutes.
  • Add the bacon lardons and fry for another 1 minute before adding the carrots and celery and frying for another 2 minutes.
  • Add the beef mince and cook for a couple of minutes until it has browned.
  • Add the tinned tomatoes, beef stock, tomato puree, Worcester Sauce and oregano and mix well.
  • Bring to the boil and then cook on a high simmer for 20 minutes.
  • In the meantime cook the pasta in a saucepan according to the package instructions. When ready, drain.
  • Preheat the oven to 180c.
  • When the bolognese is ready, add it to a large baking dish. Then add the pasta on top.
  • Mix the creme fraiche and milk together in a jug or mug and pour this over the top of the pasta.
  • Finally, sprinkle on the grated cheese.
  • Bake in the oven for 15 minutes until golden brown on top.

Nutrition Facts : ServingSize 1 Serving, Calories 716, Sugar 9 g, Sodium 526.5 mg, Fat 31.9 g, SaturatedFat 16 g, TransFat 0.2 g, Carbohydrate 63.7 g, Fiber 4.4 g, Protein 40.5 g, Cholesterol 137.8 mg

PASTA BOLOGNESE



Pasta Bolognese image

Provided by Anne Burrell

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

Steps:

  • In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
  • Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
  • Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
  • Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
  • During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
  • Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

"REAL" ITALIAN BOLOGNESE SAUCE



After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories     Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
  • Add onion, celery, carrot, garlic, and bacon.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Remove bacon and remove fat.
  • Chop lean portions of bacon in small pieces and return to pot.
  • Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • Raise heat and add wine and consomme.
  • Cook sauce until wine and consomme are mostly evaporated.
  • Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
  • Let cook for approximately 20 minutes.
  • Add crushed tomatoes and bring heat to a boil.
  • Once the mixture comes to a boil, return to simmer.
  • Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • About 5 to 10 minutes before serving, add milk.
  • Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
  • Remaining sauce may be frozen for up to two months for future use.

BOLOGNESE SAUCE



Bolognese Sauce image

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 9

Number Of Ingredients 17

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

Steps:

  • In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
  • In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Serve sauce over hot pasta.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g

BAKED PENNE BOLOGNESE CASSEROLE



Baked Penne Bolognese Casserole image

This recipe is from meals.com. It is extremely affordable, quick and tasty. I find you really need the wine for the flavour. Great for leftovers or to freeze.

Provided by CC G

Categories     Penne

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dry penne pasta, prepared according to package directions
8 ounces lean ground beef
1 onion, chopped
3 garlic cloves, finely chopped
1 (12 ounce) can tomato paste
1 cup warm water
1 cup milk
1/3 cup dry red wine or 1/3 cup water
4 teaspoons beef flavor instant bouillon
1 tablespoon dried Italian herb seasoning
2 cups mozzarella cheese or 2 cups your favorite cheese

Steps:

  • PREHEAT oven to 350°F.
  • COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in tomato paste, water, milk, wine, bouillon and Italian herb seasoning; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
  • LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
  • BAKE for 20 to 25 minutes or until heated through.

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

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.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

MOM'S SPAGHETTI BOLOGNESE



Mom's Spaghetti Bolognese image

Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.

Provided by stefychefy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

1 (16 ounce) package spaghetti
2 tablespoons olive oil
3 slices bacon, diced
1 large onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons balsamic vinegar
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g

BOLOGNESE BAKE



Bolognese bake image

Give your bolognese a new lease of life with penne pasta and crème fraîche

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 9

400g lean minced beef
3 garlic cloves , crushed
1 tbsp caster sugar
1 tbsp dried mixed Italian herbs
690ml jar passata with onions and garlic
350g penne
200ml tub half-fat crème fraîche
25g parmesan , grated
garlic bread and salad, to serve

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.

Nutrition Facts : Calories 449 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.85 milligram of sodium

TWISTY BOLOGNESE PASTA BAKE



Twisty Bolognese Pasta Bake image

A delicious meal for kids! Yummy for any time of the year! You can also add grated/pureed vegetables, ie. carrot and zucchini, to this dish to increase the nutritional value. I use Leggo's Pasta Bake Creamy Tomato & Mozzarella which is 97% fat free. I serve up 250gm per serve for kids.

Provided by limecat

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 5

375 g dried spiral pasta
250 g beef mince
575 g pasta bake sauce
1 cup tasty cheese, grated
1/4 cup parmesan cheese

Steps:

  • Cook the spiral pasta until tender.
  • Cook lean beef mince in a frying pan until browned and spoon onto pasta.
  • Empty jar of Pasta Bake (I use Leggo's) over mince and mix all together.
  • Sprinkle with cheeses and back in a preheated oven on 190 degrees C for 20 minutes.
  • Variation: add grated carrot and zucchini, or baby spinach and pine nuts.

Nutrition Facts : Calories 222.2, Fat 8.9, SaturatedFat 4.4, Cholesterol 28.2, Sodium 115.7, Carbohydrate 23.6, Fiber 1, Sugar 0.6, Protein 11.2

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Grease a 3 litre (12 cup capacity) ovenproof dish. Cook pasta in a large saucepan according to packet instructions for 12 minutes or until tender. Drain well. Add pasta to prepared dish along with the butter and toss to combine. Add the bolognese and half the Perfect Bakes cheese, stirring through gently to combine.
From myfoodbook.com.au


CLASSIC HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND ...
Cook Veggies & Meat: Brown the chopped veggies and the meat, then drain off any fat. Add Wine/Milk: Add the wine and let it simmer away. Next, add the milk and allow that to simmer away too. Simmer: Add remaining ingredients (per recipe below) and allow it to simmer until thick. While the sauce simmers, cook pasta according to directions.
From spendwithpennies.com


BOLOGNESE PASTA BAKE - HUNGRY HEALTHY HAPPY
How to make bolognese pasta bake - Step by step. One: Put the pasta in a pan of boiling water and simmer for 12 minutes. Two: Get a bowl of your favourite bolognese ready. Three: Drain the pasta, add it back to the pan with the bolognese and fresh basil and stir well. Four: Pour in to a baking dish and top with cheese.
From hungryhealthyhappy.com


BOLOGNESE PASTA BAKE - SUPER EASY RECIPE! - DAISIES & PIE
How To Make Bolognese Pasta Bake. Gently fry the onions and garlic – add the olive oil to the saucepan and fry the onions and garlic for around 5 minutes until softening. Brown the beef mince – tip the mince into the saucepan and break it up using a wooden spoon. Fry the mince with the garlic and onions until it is browning.
From daisiesandpie.co.uk


BOLOGNESE SAUCE - SIMPLY DELICIOUS
Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper. Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced. Stir in the cream and cook for another 10-15 minutes. Adjust seasoning and serve.
From simply-delicious-food.com


SPICY BOLOGNESE PASTA BAKE RECIPE | JD SEASONINGS
Add the onions and bacon and fry for 3 - 4 minutes then add the carrots, celery, garlic and chilli and cook for a further 2 minutes. STEP 3. Add the full pot of JD Seasonings Bolognese and the mince meat, mix well and cook until meat has browned. STEP 4. Stir in the Worcestershire sauce and the 2 tins of blitzed tomatoes then add 400ml beef ...
From jdseasonings.com


FIVE-INGREDIENT PASTA WITH BOLOGNESE SAUCE - BOWL OF DELICIOUS
Stir to coat the pasta in the sauce in the skillet or pot and keep heat on medium low. Add 1/4 cup of the reserved pasta water, stirring to coat. Add more pasta water as necessary to help the pasta finish cooking to al dente- it will help the sauce thicken and stick to every piece of pasta (I used about 3/4 cup total).
From bowlofdelicious.com


BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
Add the ground porcini, salt, pepper, nutmeg, sage, rosemary and bay leaf. Bring the sauce to a boil, reduce to low, cover and simmer for 2 hours. The sauce will thicken further than the picture below over the course of the two hours. If the sauce is still a little too runny, remove the lid and simmer another 30 minutes.
From daringgourmet.com


BAKED SPAGHETTI BOLOGNESE | RECIPE | KITCHEN STORIES
Step 7/7. Put the spaghetti into a casserole dish and pour the sauce on top. Mix slightly and sprinkle with grated Parmesan. Bake in a preheated oven at 160°C/320°F for approx. 7 min. Serve warm from the casserole dish.
From kitchenstories.com


HEALTHY BOLOGNESE PASTE BAKE - HEALTHY FOOD GUIDE
Preheat oven to. 180°C. 360°F. Add all tomatoes, stock powder, sugar and wine to mince and heat through. Bring to the boil and simmer for 10 minutes. Drain pasta and place in an ovenproof dish with mince. 3. Spoon yoghurt over bake. Sprinkle with cheese and breadcrumbs and bake at for 20-25 minutes until golden brown.
From healthyfood.com


EASY PASTA BOLOGNESE RECIPE (5-INGREDIENT) - EASY AND DELISH
Stovetop method: Heat a large nonstick pot over medium-high heat. Add the ground beef and let cook for about 5-6 minutes, or until browned. Make sure to break apart and separate the chunks using a wooden spoon. Reduce heat to medium, add garlic and let cook for 1-2 minutes, stirring occasionally.
From easyanddelish.com


BOLOGNESE PASTA BAKE RECIPE - BBC FOOD
Method. Heat the butter and oil in a heavy-based saucepan. Throw in the pancetta and fry for 2–3 minutes, stirring very frequently. Add the onion to the pan and fry until soft and golden. Add ...
From bbc.co.uk


BAKED SPAGHETTI (EPIC!) | RECIPETIN EATS
Heat oil in a large, heavy based pot over medium high heat. Add garlic and onion, cook 2 minutes. Add celery and carrot, cook 3 minutes. Turn heat up to high, add beef and cook, breaking it up as you go. Once beef is brown, add wine. Simmer rapidly for 2 minutes. Add remaining Sauce ingredients, stir.
From recipetineats.com


SPAGHETTI BOLOGNESE - JO COOKS
Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink. Add the onion and garlic and cook for another 3 minutes until the onion softens. Add the oregano, red …
From jocooks.com


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