FAMILY RECIPE: MY GRANDMOTHER'S CHINESE "SPAGHETTI" BOLOGNESE (GF, PALEO, DF)
Provided by Unconventional Cooks
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Place squash on the oven tray and let it bake for 5-10 mins or until you can cut the squash in half. This will make it easier to cut into your squash.
- Cut your squash in half lengthwise. Scoop out all the seeds.
- In a roasting pan (make sure it has edges), lay your squash flesh side down, skin side up. Pour over a little water so that it comes barely covers the bottom of the tray.
- Bake for 35-45 minutes till tender. Take out of the oven to let it cool
- Use a fork to scrap so you get beautiful strands of spaghetti squash. Sprinkle salt on your squash.
- In a hot pan, add your mince turkey, carrot and onions. Keep stirring to break up the turkey.
- After 1-2 minutes, add in your garlic.
- When your turkey has just turned brown, add in your chicken broth, soy sauce, sugar and tomato paste, Italian seasoning and black pepper. Mix.
- When the stock starts boiling, turn it down to a simmer. Cook for 10 minutes.
- Mix cornstarch with 1.5 tbsp of water. Add your slurry mixture. Allow the cornstarch to mix and cook through for another 1-2 minutes or till thick.
- Taste and adjust.
MOM'S SPAGHETTI BOLOGNESE
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
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
CHINESE SPAGHETTI BOLOGNESE
A delicious twist on the traditional dish from Italy, Chinese Spaghetti Bolognese is an amazing alternative of a dish that has been enjoyed all over the world for centuries
Provided by Nicola Turner
Categories Main Course
Time 57m
Number Of Ingredients 11
Steps:
- First, take the spring onions cut away the green from the white parts. Cut the green into discs and slice the white parts into thin strips
- Heat a wok or frying pan over a high heat and add the olive oil
- Add the garlic and chopped ginger and stir in the green parts of the spring onion and cook for 1 minute
- Add the minced meat and use a wooden spoon to make sure it breaks up well. Stir to combine with the ginger, garlic and onion
- Add the Miso, soy sauce, and Hoisin sauce to the mince mixture and stir until combined
- Add the wine or sherry and peppers then stir once more and simmer on a low heat for 20 minutes
- Serve in bowls over the cooked noodles and place the sliced whites of the spring onions on top along with some slices of chili if desired
ASIAN BOLOGNESE
Steps:
- Season ground chicken with salt and pepper in a medium sized bowl. Set aside.
- Mix together soy sauce, cornstarch and water. Carve the tops out of each tomato (the part that connects the tomato to the vine).
- Bring 2 quarts of water to boil. While waiting for water to boil, prepare an ice bath. Place tofu into a serving dish. Heat in microwave for 1 minute. Drain off any excess liquid.
- When water boils, place tomatoes into boiling water for 1 minute. Place immediately into ice bath. Let sit in ice bath for about 2 minutes. Remove and peel off skins. Then quarter the tomatoes.
- Heat olive oil over medium-high heat in wok. Add garlic. When garlic starts to brown, add ground chicken. Break chicken into small bits with spoon or spatula. Cook until chicken begins to brown. Remove chicken from wok. Return wok back to medium-high heat. Add tomatoes. When tomatoes start to juice (about 5 minutes), bring chicken back to wok. Turn heat to high. Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut. Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok. Let it sit on the heat for about 10 seconds. Sauce should begin to boil and thicken. Stir-fry for another minute. Pour mixture into serving dish over tofu.
- Serving suggestion: Jasmine rice.
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
HEALTHY SPAGHETTI BOLOGNESE
Make a deliciously wholesome spaghetti bolognese in less than half an hour with our simple recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 608 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 0.82 milligram of sodium
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
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