Shortcut 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.

SHORTCUT BOLOGNESE

Steps:

• Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute. Add 1 pound ground beef; cook, breaking up the meat, until browned 5 minutes. Discard all but 1 tablespoon excess fat. Add 1/4 cup red wine and cook until dry, then stir in the tomato puree and reduce the heat. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

GIADA'S 20-MINUTE BOLOGNESE

Steps:

• Heat a medium dutch oven over medium high heat. Add the olive oil, and wait one minute for it to heat up. Add the onion, carrot and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 4 minutes or until the vegetables are soft and fragrant.
• Add in the ground beef and break it up with a wooden spoon. Cook until completely cooked through, continuing to break it up as you stir, for about 3 minutes.
• Stir in the canned cherry tomatoes. Before discarding the cans, fill each one up with ¼ cup of water and swirl around to get the remaining bits of tomato sauce, and add that to the pan as well. Either use the spoon to gently break them up or scissors to cut them up in the pan. Nestle in the parmesan rind and basil. Season with the remaining 1 teaspoon salt. Reduce the heat the medium and simmer the sauce for about 10 to 15 minutes, until slightly thickened.
• Meanwhile, bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook according to package instructions for aldente pasta. Using a slotted spoon or spider, add the pasta directly from the pasta water to the sauce. Add the Pecorino or Parmesan cheese directly to the bare pasta. Toss the pasta with the sauce to coat, thinning if needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more parmesan cheese and basil if desired.

SHORT RIB BOLOGNESE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
• Season the short ribs with salt and pepper, and dredge in the flour.
• Remove the pancetta from the pan with a slotted spoon and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Combine the onion, carrot, parsley, and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat to a simmer, covered, for 1 hour and 15 minutes.
• Remove the lid and simmer for another 1 hour and 30 minutes, stirring occasionally. Remove the meat and bones from the pot. Discard the bones and shred the meat. Return the meat to the pot.
• Season with 1/2 teaspoon of salt and 3/4 teaspoon of pepper, or to taste.

BOLOGNESE ON A BUDGET

Steps:

• Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.