Zero Calorie Baked Pasta Bolognese Recipes

BOLOGNESE PASTA BAKE

Steps:

• Pre-heat the oven to 200ºc.
• Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
• Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
• Add the remaining pasta and top with the rest of the cheese.
• Place in the oven and bake until bubbling and the top is golden.
• Remove from the oven and allow to rest for 10 minutes before serving.

PASTA BOLOGNESE

Steps:

• In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
• Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
• Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

ZERO CALORIE BAKED PASTA BOLOGNESE

Steps:

• To prepare the meatless ragout sauce, grease a medium sized skillet with olive oil and put it on the stove on low heat. Thinly slice the garlic, chop the onion and the rosemary and toss them in the pan. Let them fry for about 3-4 minutes.
• Add in the lentils and, helping yourself with a wooden spoon, mix well so they absorb all the flavor.
• Wait a couple of minutes then add in the tomato sauce. Mix well, adding salt, pepper, dried Italian herbs and the chopped sun dried tomatoes.
• Let the meatless ragout sauce settle for at least 30 minutes.
• In the meantime, prepare the dairy free béchamel sauce heating up the plant based milk you chose until very hot.
• Pour the grape seed oil in a small pan and, on very low heat, add in the flour and mix energetically with a spoon until creamy.
• Add in the hot milk little by little, constantly mixing to prevent the formation of lumps.
• As the sauce starts to thicken, add in more milk until finished. Let it boil for a couple of minutes, fold in some nutmeg and Himalayan salt, then cover and take off the stove.
• When all the seasonings are ready, cook the shirataki noodles in salted water for about 10 minutes. I know the instructions on the pack usually say to cook them for less time, but I find them too gummy when they are not well cooked and their overall texture, when too firm, is less similar to real pasta.
• While the pasta boils, turn on the oven to 350 F and start greasing a casserole with a little bit of oil.
• Strain the pasta, toss it in the pan with the meatless ragout sauce and mix well.
• Transfer the pasta in the casserole and spread tufts of dairy free béchamel sauce as you go.
• Top your casserole with the sliced cherry tomatoes, sprinkle some dried oregano on top and bake for 10-15 minutes.
• Enjoy!

BAKED BOLOGNESE

Steps:

• For the tomato sauce:
• Preheat oven to 350 degrees F.
• Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
• For the bechamel:
• In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

INSTANT POT® PASTA BOLOGNESE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
• Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
• Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
• Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.

ZERO CALORIE BAKED PASTA BOLOGNESE

Steps:

• 1. To prepare the meatless ragout sauce, grease a medium sized skillet with olive oil and put it on the stove on low heat. Thinly slice the garlic, chop the onion and the rosemary and toss them in the pan. Let them fry for about 3-4 minutes.
• 2. Add in the lentils and, helping yourself with a wooden spoon, mix well so they absorb all the flavor.
• 3. Wait a couple of minutes then add in the tomato sauce. Mix well, adding salt, pepper, dried Italian herbs and the chopped sun dried tomatoes.
• 4. Let the meatless ragout sauce settle for at least 30 minutes.
• 5. In the meantime, prepare the dairy free béchamel sauce heating up the plant based milk you chose until very hot.
• 6. Pour the grape seed oil in a small pan and, on very low heat, add in the flour and mix energetically with a spoon until creamy.
• 7. Add in the hot milk little by little, constantly mixing to prevent the formation of lumps.
• 8. As the sauce starts to thicken, add in more milk until finished. Let it boil for a couple of minutes, fold in some nutmeg and Himalayan salt, then cover and take off the stove.
• 9. When all the seasonings are ready, cook the shirataki noodles in salted water for about 10 minutes. I know the instructions on the pack usually say to cook them for less time, but I find them too gummy when they are not well cooked and their overall texture, when too firm, is less similar to real pasta.
• 10. While the pasta boils, turn on the oven to 350 F and start greasing a casserole with a little bit of oil.
• 11. Strain the pasta, toss it in the pan with the meatless ragout sauce and mix well.
• 12. Transfer the pasta in the casserole and spread tufts of dairy free béchamel sauce as you go.
• 13. Top your casserole with the sliced cherry tomatoes, sprinkle some dried oregano on top and bake for 10-15 minutes.
• Enjoy!!

EGGPLANT BOLOGNESE

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
• Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
• Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

SIMPLE PASTA BOLOGNESE

Steps:

• In a large saucepan over medium-high heat, cook ground beef until no longer pink, crumbling with a spoon. Remove beef from pan with a slotted spoon and set aside.
• Add onion, carrot and celery. Cook until soft, about 5 minutes. Add garlic and cook for an additional 30 seconds.
• Return beef to pan. Add tomato paste and stir well. Add crushed tomatoes, basil, milk and water. Bring mixture to a boil. Reduce heat to medium low, cover and simmer sauce for 30 minutes, stirring occasionally.
• Add fish sauce, parsley, salt and pepper. Stir well. Simmer for another 5 minutes.
• Serve over cooked pasta with freshly grated parmesan.
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