Green Beans Bolognese Recipes

THE BEST BOLOGNESE

Steps:

• Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
• Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
• Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
• Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
• Transfer the pasta to a platter and top with grated Parmesan.

VEGAN SPAGHETTI BOLOGNESE

Steps:

• Soak the beans in plenty of water overnight. Drain and rinse the beans the next day before cooking.
• Gently fry the onion and garlic in a large saucepan until softened.
• Add the celery and carrots, then cook for another 10 minutes.
• Turn up the heat, add the mushrooms and fry over a high heat for 5 minutes.
• Add the wine and let the mixture sizzle for about 5 minutes.
• Add the beans, then the passata, stock and salt.
• Stir well and let the bolognese read a bubbling point. Lower the heat and let it slowly simmer.
• Cook slowly for around 90 minutes or until the beans are cooked and the flavours have developed.
• [Optional] Add the sugar to help with the acidity of the dish and splash of milk to take the edge off it.
• Serve with pasta, vegan parmesan cheese and fresh basil.

GREEN BEANS BOLOGNESE

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onions and saute over medium high heat till soft--about 4 minutes.
• Turn the heat to high and add the beans, cook, strring frequently, until the onions are a deep golden brown--about 8 minutes.
• Stir in the mortadella, cloves and stock and bring to a gentle boil over medium low heat.
• Cover and cook very slowly for about 15 minutes or until beans are tender, checking occasionally to make sure nothing is sticking (if necessary add a bit of water).
• Warm a serving bowl.
• When the beans are sufficiently soft, uncover the skillet, turn the heat to high, and turning the beans constantly, allow the remaining liquid to thicken.
• Pour into the bowl and serve.

GREEN BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
• Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

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.

3-INGREDIENT GREEN BEANS RECIPE BY TASTY

Steps:

• In a large pan over high heat, combine the green beans, water, and ¼ teaspoon salt. Cover and steam for 5-7 minutes, until the green beans are just barely tender.
• Remove the lid and add the remaining ½ teaspoon salt, the butter, and Savory spice blend. Cook, tossing every 30 seconds, until the green beans are tender and charred in a few spots, 1-2 minutes.
• Serve immediately.
• Enjoy!