20 Minute Bolognese Recipes

20-MINUTE BOLOGNESE

Steps:

• Cook the spaghetti according to the package directions. Drain and set aside.
• Heat the olive oil in a deep skillet over medium heat. Add the onions, and saute until lightly golden, 2 to 3 minutes. Add the meat, tomatoes and butter, if using. Bring to a boil. Season with the salt and pepper. Stir in the basil leaves. Reduce the heat to low, and cook for 20 minutes.
• Add the cooked pasta to the skillet, and toss well to coat. Divide among deep bowls to serve.

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE

Steps:

• Bring 4 quarts salted water to a boil in large pot.
• In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
• Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
• Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
• Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

WEEKNIGHT BOLOGNESE

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.

SIMPLE BOLOGNESE

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

20-MINUTE SPAGHETTI BOLOGNESE

Steps:

• Bring a large pot of water to boil for the pasta. Once at a boil, salt generously.
• While your water comes to a boil, prep and measure out the rest of your ingredients so they're ready to go.
• In a large skillet, heat olive oil over medium heat. Once hot, add onion, garlic, and ¼ teaspoon of the salt. Cook until the onions are softened and beginning to turn translucent around the edges, 3 to 5 minutes.
• Add ground beef and remaining ¼ teaspoon of salt. Use a wooden spoon or spatula to break the beef into crumbles as it cooks. Cook just until the beef is no longer pink on the outside, but is not yet cooked through.
• Add your pasta to the pasta water and cook until the pasta is just shy of al dente.
• While your pasta cooks, stir the tomato paste into the beef mixture, and cook until it begins to caramelize on the bottom of the pan, 2 to 3 minutes.
• Add red wine and Worcestershire sauce and bring to a simmer. Cook, stirring frequently until the mixture reduces down most of the liquid has evaporated, 4 to 6 minutes. If your sauce finishes before the pasta is ready, turn off the heat and let it sit.
• Use a heat proof measuring cup to scoop out 1 cup of the pasta water and set aside. Drain pasta or use tongs to scoop the pasta out of the water. Add pasta to the sauce along with the reserved 1 cup of pasta water.
• Bring the sauce back to a simmer and cook, stirring frequently, until most of the liquid has been cooked out of the sauce, and it clings to the pasta, 2 to 3 minutes.
• Add salt if needed, top with parmesan if desired, and enjoy!

20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE

Steps:

• Prepare frozen pasta as directed; drain.
• While pasta is cooking, in a saucepan or skillet, heat olive oil.
• Add ground beef, onion and garlic; cook until beef is browned.
• Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
• Simmer for 5 minutes, stirring occasionally.
• Add salt and pepper to taste.
• Serve sauce over cooked pasta.

FAST SPAGHETTI BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
• Add pasta to the pot and cook according to package instructions until al dente.
• Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
• Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.