Spaghetti Squash With Super Thick Bolognese Recipes

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.

SPAGHETTI SQUASH BOLOGNESE

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.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Preheat oven to 400F
• Place the spaghetti squash halves, cut side up, onto a baking sheet
• Drizzle with 2 tablespoons EVOO, salt and pepper
• Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour
• Once cooked, use a fork to loosen the squash strands up
• Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese
• Reserve squash in the shells
• While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the pancetta to the pan and cook until crispy, about 5 minutes
• Add the sirloin to the pan and cook until golden brown, 6-7 minutes
• Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes
• Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute
• Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes
• To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese

SPAGHETTI SQUASH WITH SUPER THICK BOLOGNESE

Steps:

• Preheat oven to 400ºF.
• Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
• While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
• Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.
• To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.

WHITE LAMB RAGU

Steps:

• Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.