Pioneer Woman Bolognese Recipes

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WEEKNIGHT BOLOGNESE



Weeknight Bolognese image

My Weeknight Bolognese takes only 30 minutes, but the hearty tomato sauce with ground sirloin, tomatoes, red wine (don't worry, the alcohol cooks off!), oregano and lots of spices tastes like it's been simmering on the stove all day. You can cook any boxed pasta that you have in the pantry; I prefer orecchiette ("little ears" in Italian) or small shells because they trap the sauce. A sprinkling of fresh basil, Parmesan cheese and a splash of cream at the end, and you have a delicious, satisfying dinner your whole family will love. To save even more time, you can make the sauce over the weekend and simply reheat it while you boil some pasta before dinner. And if you want to get a few extra vegetables into your kids, add some leftover cooked broccoli, cauliflower or peas to the finished sauce-they'll never suspect!

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

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.

SLOW-COOKER BOLOGNESE



Slow-Cooker Bolognese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h45m

Yield 16 servings

Number Of Ingredients 20

4 tablespoons olive oil
4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional, plus grated Parmesan, for serving
Cooked spaghetti, for serving
Chopped fresh basil, for serving
Chopped fresh parsley, for serving

Steps:

  • Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
  • Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
  • Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
  • Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

SPAGHETTI SQUASH BOLOGNESE



Spaghetti Squash Bolognese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

4 tablespoons olive oil
1 large spaghetti squash, halved crosswise and seeds removed
Kosher salt and freshly ground black pepper
1 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1/2 teaspoon red pepper flakes
2 pounds ground beef
Two 24-ounce jars good marinara sauce
1 cup grated Parmesan
Chopped fresh basil, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
  • Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
  • Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
  • Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.

CAULIFLOWER BOLOGNESE



Cauliflower Bolognese image

In this recipe, cauliflower replaces meat to create a delicious veggie-forward alternative to traditional Bolognese.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
1 red onion, diced small
4 cloves garlic, sliced
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
12 ounces linguine
1/2 cup tomato paste
One 10-ounce bag fresh riced cauliflower
1/2 cup grated Pecorino-Romano, plus more for serving
2 tablespoons heavy cream
Fresh basil, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil and 2 tablespoons butter in a large pot over medium heat. Add the onion, garlic, rosemary and pepper flakes, then cook, stirring, until fragrant, about 3 minutes.
  • Meanwhile, drop the pasta into the boiling water and cook for a couple minutes under the recommended time.
  • Add the tomato paste and cauliflower to the onions, then stir to combine. Continue to cook, stirring, until the cauliflower begins to caramelize and the tomato paste has cooked down, 6 to 7 minutes.
  • Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, pasta water, pecorino and remaining 2 tablespoons butter to the pot with the sauce. Stir and toss until totally combined.
  • Add the cream and season to taste. Serve topped with fresh basil and a little more pecorino.

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