Name: Summer Bolognese
Ingredients: 2 oz. finely grated Parmesan , plus more for serving; 2 Tbsp. tomato paste; 1 Tbsp. unsalted butter, cut into pieces; Kosher salt; 2 cups basil leaves, torn if large; 1 lb. ground chicken or turkey; 8 garlic cloves, thinly sliced; 1 red chile, such as Holland or Fresno, thinly sliced; ¼ cup dry white wine; 12 oz. bucatini, spaghetti, or rigatoni; 3 pints cherry tomatoes; ½ cup extra-virgin olive oil

Pasta Meat Sauce

What kind of meat should I use for Bolognese?

What other ingredients are typically used in Bolognese?

What kind of pasta should I serve with Bolognese?

Can I make Bolognese vegetarian or vegan?

How can I thicken or thin out my Bolognese sauce?

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Milk

Wheat

Cheese

gram

parmesan cheese

Canned Vegetables

tomato paste

Butter & Margarine

unsalted butter

Seasonings

salt

Fresh Vegetables

fresh basil

Poultry

ground chicken

garlic

red chili pepper

Wine

milliliter

sauvignon blanc white wine

Pastas & Noodles

bucatini pasta

cherry tomato

Oils

extra virgin olive oil

Vitamin E

Vitamins

Lutein+zeaxanthin

Vitamin C

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Dietary Fiber

Carbohydrates

Cholesterol

Beta-cryptoxanthin

Lycopene

Trans fatty acids

Calories from Fat

Calories

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Alpha-carotene

Vitamin A

Dietary Folate Equivalents

Pantothenic acid (B5)

Selenium

Vitamin K

Beta-carotene

Choline

Vitamin B6

Niacin (B3)

Protein

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Sugar

Get ready to master the art of Italian cooking with this easy yet richly flavored Spaghetti Bolognese. Introduced with a unique quick cook technique and with a bit of wine magic, this classic Italian delicacy is ready to light up your dining table in just 30 minutes.

Magic-in-Minutes Spaghetti Bolognese

Boasting a rich and satisfying Bolognese sauce, this spaghetti recipe balances the robust flavors of ground beef, tomato and fresh herbs. Best of all, it comes together in just 30 minutes—quick enough for weeknight cooking, but impressive enough for guests. You'll be amazed at how such a simple dish can pack such a flavour punch.

30-Minute Hearty Spaghetti Bolognese

Experience the exquisiteness of Italian cuisine with this Instant Pot Spaghetti Bolognese. It's a breeze to prepare and is packed with robust, comforting flavors. Don't miss on the garnish for the magical finish!

Dreamy Instant Pot Spaghetti Bolognese

Enjoy a delicious and easy one-pot meal with this Savory One-Pot Pressure Cooker Pasta and Meat Sauce recipe! Combining flavorful Italian sausage with a rich sauce, along with a few extra ingredients to boost the flavor, you'll have a delightful dinner on your table in just 30 minutes.

Savory One-Pot Pressure Cooker Pasta and Meat Sauce

Effortlessly prepare a classic Italian feast at home in no time with this Instant Pot Spaghetti Bolognese. A hearty and flavorful combination of seasoned beef, aromatic veggies, and tender pasta, all fused together with a robust meaty tomato sauce and gooey mozzarella.

Rapid and Robust Instant Pot Spaghetti Bolognese

Enjoy a comforting bowl of pasta tossed in a hearty and flavoursome ground turkey and lentil Bolognese. Not only is it light and savoury, but it provides a nutritious twist on a classic, perfect for weeknight dinners and fantastic for leftovers the next day.

Rustic 25-Minute Turkey Bolognese with Lentils

This Hearty Slow Cooker Bolognese is a comforting Italian classic with deep flavors, featuring lean ground beef, pancetta, a medley of minced vegetables, tomatoes, and a touch of cream. Letting it cook slowly in the crock pot ensures a rich and satisfying sauce that is sure to please!

Hearty Slow Cooker Bolognese

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor that any cook can achieve by being careful about a few basic points: The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragù will be. The most desirable cut of beef is the neck portion of the chuck. Add salt immediately when sauteing the meat to extract its juices for the subsequent benefit of the sauce. Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter. Do not use a demiglace or other concentrates that tip the balance of flavors toward harshness. Use a pot that retains heat. Earthenware is preferred in Bologna and by most cooks in Emilia-Romagna, but enameled cast-iron pans or a pot whose heavy bottom is composed of layers of steel alloys are fully satisfactory.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published

Summer Bolognese

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