Recipes for "bolognese"

1. Heat the olive oil in a large skillet set over medium heat.

2. When the oil shimmers, add the onions and carrots and cook until softened, about 5 minutes. Stir in the zucchini, bell peppers, mushrooms, garlic, and thyme. Season with salt and pepper. Cook for 8-10 minutes or until the veggies are tender.

3. Stir in all of the tomatoes, wine, and 1/2 cup water. Stir in the walnuts. Shimmer the sauce for 20 minutes or until it has thickened and the tomatoes have burst. Season with salt and pepper and then stir in the basil.

4. Meanwhile, make the polenta. In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the corn and butter until melted. Season with salt and pepper.

5. Ladle the bolognese over the polenta. Enjoy!

1. Preheat the oven to 425 degrees F.

Preheat the oven to 425 degrees F.

2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the onions and carrots and season with salt and pepper. Cook until softened, about 5 minutes. Add the beef and garlic and cook until the beef has browned all over, about 8-10 minutes.

When the oil shimmers, add the onions and carrots and season with salt and pepper. Cook until softened, about 5 minutes. Add the beef and garlic and cook until the beef has browned all over, about 8-10 minutes.

3. Stir in all of the tomatoes, wine, and milk. Add the bay leaf and oregano and simmer the sauce for 15 minutes or until it has thickened slightly.

4. Stir in the gnocchi and 1/3 cup water. Bring the sauce to a boil and cook another 5-10 minutes. Remove from the heat and remove the bay leaf and oregano. Top the dish with cheese. Transfer to the oven and bake for 15 minutes or until the sauce is bubbling and the cheese has melted. Top with fresh basil. Enjoy!

Heat a large skillet over medium high heat. Add the sausage, ground beef, and onion. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the meat is browned all over and the onion soft, about 5-8 minutes. Remove the skillet from the heat and transfer the meat to your crockpot. Add the garlic, tomatoes, tomato paste, oregano, bay leaves, and milk. Stir to combine.

Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. If the sauce is soupy, crank the heat up to high and let it cook for 30 minutes or until thickened. If the sauce is thick add 1/4 cup to 1/2 cup water.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, fennel seeds, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.

2. Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in 1/3 cup water, cook another 2 minutes. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.

4. To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.

5. Divide the pasta among plates and top with basil and cheese. Enjoy!

Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.

Add the beef, pork, and sausage to the soffritto and increase the heat to high. Cook until browned. Sprinkle with the ground clove, cinnamon, and pepper.

Stir in the tomatoes and bring to a simmer. Reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

Add the milk, season with sea salt, then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce simmers down to the point that it is sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the browned bits from the bottom and continue to cook.

Heat the milk until almost boiling in a heavy bottomed sauce pan.

In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat.

See the recipe for Class Bechamel Sauce for more information on this roux.

Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.

Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.

Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water.

Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.

Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor.

Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce.

Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.

Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20 to 30 minutes, until the top begins to get lightly browned.

Remove from oven and let cool for 5 to 10 minutes before serving.

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1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the bell pepper, garlic, sausage, and beef, brown all over, breaking up the meat as you go, about 10 minutes.

2. Add the tomatoes, tomato paste, oregano, bay leaves, milk, and 1 cup of water. Season with salt and pepper. Stir to combine. Cook over medium for 30 minutes, until the sauce has thickened slightly. Or cook, covered, for up to 3 hours over low heat, stirring occasionally. The longer you can cook, the more flavorful. Remove the bay leaves and discard. If your sauce seems thick, add 1/2 cup additional water to thin.

4. In a medium bowl combine the ricotta and pesto.

5. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. Spread 1/4 of the Bolognese sauce onto the bottom of the dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the Bolognese sauce, and half of the provolone. Place another 3-4 lasagna noodles on top. Then top with the remaining ricotta cheese mixture, another 1/4 of the Bolognese sauce, and the remaining provolone. Add the remaining lasagna noodles and pour the remaining Bolognese sauce over top. Top with mozzarella and parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Cook pasta according to package directions.

Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.

Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.

Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.

Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.

Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.

Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.

Drain cooked pasta; top with sauce. Season with black pepper and salt.

Heat olive oil in a large pan over medium heat. Add mushrooms, bell pepper, onion, and carrot; saute until browned, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

Cut cherry tomatoes in half and add to the meat. Pour in vodka sauce and reduce heat to low. Add zucchini noodles, baby spinach, salt, and pepper. Cook and stir until spinach has wilted, zucchini is tender, and sauce is heated through, about 5 minutes. Add oregano and basil.

Sprinkle Parmesan on top and serve.

Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

For cheese filling: Place ricotta, Parmigiano Reggiano, mozzarella, egg, black pepper, salt, cayenne, and parsley in a bowl, and stir together until combined; refrigerate until needed.

For Bolognese: Heat olive oil over medium-high heat in a large nonstick skillet, and add Italian turkey sausage, onions, and a pinch of salt. Cook, breaking up the sausage with a spatula, until browned and broken into small crumbles, 5 to 7 minutes.

Stir in marinara sauce, water, and cream and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for at least 10 to 15 minutes. Sauce can be cooked longer, adding small amounts of water as needed to maintain consistency.

Transfer sauce into a 13x9-inch baking dish and set aside.

Preheat the oven to 400 degrees F (200 degrees C).

For zucchini rolls: trim ends of zucchini with a knife and then use a vegetable peeler to make lengthwise strips. For best results, use only the largest, widest center-cut pieces. You can also place two thinner pieces overlapped side-by-side. You will need to make a total of 30 zucchini rolls.

Lay out zucchini strips on a work surface. Spread each strip with about 2 rounded teaspoons of cheese mixture and roll up.

Place filled strips on top of sauce in the baking dish in a 5x6 pattern. Scatter grated Parmigiano Reggiano and grated mozzarella evenly over the top, and drizzle with olive oil.

Bake in the preheated oven until sauce is bubbling, and cheese has started to brown, 45 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Crumble the ground beef into a large skillet over medium-high heat. Add onion and cook, stirring to break up large chunks, until no longer pink. Drain off excess grease. Mix in the tomato paste, harissa and Worcestershire sauce until blended. Stir in the tomato sauce and garlic; reduce heat to low and simmer for 15 minutes.

Stir in the mascarpone cheese, and simmer for another 15 minutes. Remove from the heat, and season with dried basil.

In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.

Simmer for one hour. Add additional butter and simmer for an additional half hour.

Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.

Add broth; simmer until evaporated, scraping browned bits from bottom of pan.

Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.

Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.

Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.

Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.

Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

Start preparing ragù by sautéeing pancetta in a large stockpot over medium-high heat until fat renders, 1 to 2 minutes. Add carrot, celery, onion, and oil. Cook, stirring until vegetables have softened, about 5 minutes. Add beef and pork. Cook while mashing meat into small pieces until browned, 5 to 7 minutes.

Add wine and bring to a boil. Add 1 cup broth and tomato sauce. Reduce heat to low, and partially cover the pot to allow steam to escape. Simmer ragù, stirring occasionally, about 1 hour.

Add 1 more cup of broth to ragù. Continue simmering, stirring often, until very thick, 1 to 1 1/2 hours. Add more broth only if necessary; ragù should drop, not run, off a spoon. Set aside.

Start preparing pasta after ragù is cooked. Bring water and salt to a boil in a small saucepan. Add spinach, cover, and return to a boil. Cook, stirring gently, until spinach is heated through. Remove from heat, leave covered, and let cool.

Drain spinach in a mesh strainer set over a bowl, pressing it down with a fork to squeeze out as much water as possible; reserve the liquid. Purée spinach in a blender until smooth.

Sift flour into a bowl. Make a well in the center. Add eggs, spinach, and about 1 tablespoon of the reserved spinach cooking liquid. Mix together by hand or using the dough hook in a stand mixer, adding more liquid if needed, until dough becomes a smooth ball. Cover with plastic wrap and let sit at room temperature for 30 minutes.

Taste the ragù and season with salt. Remove from heat, add milk, and stir to combine. Set aside to cool.

Divide pasta dough into 4 equal pieces. Use a pasta machine or rolling pin dusted with flour to roll pasta into 1/16-inch thick sheets. Lay sheets on clean dish towels to help them dry. Let rest for 20 minutes.

Meanwhile, start béchamel sauce by melting butter in a saucepan over medium heat. Do not allow to brown or burn. Add flour and whisk constantly until golden. Add 1/2 cup milk, whisking constantly. Repeat with remaining milk. Simmer until béchamel is thick, about 10 minutes. Season with nutmeg and salt.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a bit of the ragù on the bottom of a 9x13-inch baking dish. Add a layer of pasta. Top with a spoonful of ragù and béchamel. Add a spoonful of Parmigiano-Reggiano. Top with another layer of pasta. Add more ragù, béchamel, and cheese. Repeat layers, finishing with a layer of pasta, béchamel, and cheese.

Bake in the preheated oven until the ragù is bubbling and the cheese has browned, 25 to 30 minutes. Let lasagne rest for 10 or 15 minutes at room temperature before slicing.

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.

Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.

Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.

Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

In a food processor, combine the onion, carrot, and celery. Pulse until finely chopped.

In a deep, wide skillet over medium heat, melt the butter. Add the onions, carrots, and celery. Cook, stirring often, for 5 minutes, or until soft and translucent but not browned.

Add the ground beef to the skillet with the sautéed vegetables. Add the salt and pepper. Break the meat up with a fork or a potato masher and cook over medium heat for 3 to 4 minutes, mashing it until it is crumbly and no longer pink. You are not actually browning the meat, just cooking it until it no longer looks raw.

Add the milk to the skillet and simmer, stirring often, for about 4 minutes, or until the milk has almost completely evaporated. Stir in the nutmeg.

Add the wine to the skillet and continue to simmer for about 5 minutes, or until it has almost evaporated.

Pour the tomatoes into a bowl and squish them with your hands to break them up so there are no large pieces.

Add them to the skillet and bring the sauce to a simmer. Turn the heat to low and simmer the sauce for 15 to 20 minutes, stirring occasionally, until the sauce is thick. If the sauce begins to look dry, stir in 1 to 2 tablespoons hot water. Taste and add more salt and pepper if you feel it's needed.

Serve the sauce over a bed of cooked pasta.

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Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold, about 10 minutes.

Add the beef, pork, and sausage to the soffritto, and cook until browned, about 5 minutes.

Sprinkle with the clove, cinnamon, and pepper.

Stir in tomatoes, increase the heat to bring to a simmer and then reduce the heat back to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

Add milk and season with sea salt. Then turn down the heat to low, partially cover, and simmer for 2 1/2 hours. Stir at least every 20 minutes.

Whenever the sauce gets too dry and starts sticking to the pan, just add 1/4 cup of water and scrape up any browned bits from the bottom of the pan.

Taste the sauce and adjust the seasoning as necessary.

Bolognese is traditionally served with fresh tagliatelle pasta, but you can also serve it with fettuccine, pappardelle, penne, or other pasta. Sauce freezes well for future use.

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1. In a large pot, cook the pepperoni over medium heat until crispy, 5 minutes. Add the onion, beef, sausage, celery, garlic, and oregano. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste and cook for 5 minutes, then mix in the marinara sauce. Add 1/2 cup water or use milk. Season with salt and pepper.

2. Simmer over low heat for 10-15 minutes to thicken the sauce. Stir in the cream cheese and pesto.

3. Meanwhile, boil the tortellini until al dente. Drain and add back to the pot. Ladle the sauce over the tortellini. Add parmesan and toss to coat.

4. Divide the pasta among bowls. Serve topped with parmesan and fresh herbs. Enjoy!

1. In a large dutch oven, cook the pancetta over medium heat, until crispy, 5 minutes. Add the onion, carrots, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.

2. Add the beef, bison, and pork. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste and cook 5 minutes, then pour in the vodka. Add the crushed tomatoes, 3 cups water, and fish sauce. Stir in the thyme, bay leaf, and parmesan rind. Season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until thickened, 2-3 hours or up to all day. If the sauce seems dry at any point, add up to 1 cup water.

3. Discard the thyme, bay leaf, and parmesan rind. Stir in the milk and pesto, cook until warmed through, 10-15 minutes.

4. Meanwhile, boil the pasta until al dente. Drain and add back to the pot. Ladle the sauce over the pasta and toss to combine. Divide the pasta among bowls and ladle the bolognese over top. Serve topped with parmesan, and fresh herbs. Enjoy!

1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.

2. Transfer the meat to the bowl of your slow cooker. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

3. Remove the thyme. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes. If the sauce needs additional liquid, add 1-2 cups water or beef broth.

4. To make the breadcrumbs. Preheat oven to 425° F. On a baking sheet, toss the bread, with olive oil, oregano, and a pinch of salt. Bake 10 minutes, until toasted. Crumble the bread into fine crumbs using your fingers or pulse in a food processor. Toss with parmesan and red pepper flakes.

5. Bring a large pot of salted water to a boil and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain. Use the pasta water to thin the Bolognese sauce, if needed.

6. To serve, divide the pasta among bowls and ladle the bolognese over top. Serve topped with breadcrumbs, parmesan, and fresh herbs. Enjoy!

1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, about 10-15 minutes. If using a smaller instant pot, it's easiest to brown the meat in 2 batches or on the stove. Turn the Instant Pot off.

2. To the instant pot, add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Season with salt and pepper. Stir to combine. Cover and cook on high pressure for 20 minutes.

3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme.

4. Finish as directed about through step 4.

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Add the onion, garlic, beef, sausage, oregano, basil, and season with salt and pepper. Brown all over, breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.

2. Add the carrots, celery, tomatoes, tomato paste, red wine, and thyme. Add 2 cups water. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring occasionally. If the sauce needs additional liquid, add water or beef broth to thin.

3. Remove the thyme. If the sauce is soupy, cook uncovered for 20-30 minutes over medium heat.

4. Finish as directed about through step 4.

1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish or a dish of similar size.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the meat, garlic, oregano, fennel, paprika, red pepper flakes, and a pinch each of salt and pepper. Cook until browned all over, about 5 minutes. Reduce the heat to low, add the marinara and wine. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

4. In a medium bowl, combine the pumpkin, fontina, blue cheese (if using), sage, nutmeg, and a pinch each of salt and pepper.

5. To assemble, spoon 3/4 of the Bolognese sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the pumpkin cheese mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining Bolognese sauce over top of the shells. Add the provolone.

6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Serve topped with fresh oregano.

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes. Remove the skillet from the heat.

2. Transfer the meat to the bowl of your slow cooker. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

2. Transfer t

Cover and cook on low for 6-8 hours or on high for 4-6 hours.

3. Remove the parmesan rind. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes.

3. Remove the parmesan rind. If the sauce is soupy, crank the heat up to high and cook, uncovered for 20-30 minutes.

4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain.

ring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain.

5. Use the pasta water to thin the Bolognese sauce, if needed.

6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion, shallot, carrots, and celery, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the beef and sausage, brown all over, breaking up the meat as you go, about 10 minutes.

2. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring occasionally.

2. Add the tomatoes, tomato paste, oregano, basil, bay leaves, thyme, milk, vodka, and parmesan rind. Season with salt and pepper. Stir to combine. Cover and cook over medium-low heat for 2-3 hours, stirring

3. Remove the parmesan rind. If the sauce is soupy, cook, uncovered for 20-30 minutes over medium heat.

4. Bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain.

5. Use the pasta water to thin the Bolognese sauce, if needed.

6. To serve, divide the pasta among bowls and ladle the bolognese over top. Add the cheese and fresh basil. Enjoy!

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.

Heat olive oil in a large pot over medium heat; add bacon. Cook, turning occasionally, until crisp, 8 to 10 minutes. Add onion, celery, carrot, and oregano to bacon; continue cooking until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook until fragrant, about 2 minutes. Crumble in ground beef; cook and stir until no longer pink and completely cooked, 8 to 10 minutes.

Pour vinegar over ground beef mixture; simmer until liquid evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar; bring to a boil, season with salt and black pepper, then remove from heat. Stir in basil .

Spoon sauce over spaghetti; top with Parmesan cheese to serve.

In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.

In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.

Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.

Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.

A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.

Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 10 minutes. Add ground beef; cook, stirring and breaking up meat, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.

Stir in 1 cup milk; bring to a simmer. Reduce heat to medium-low and cook until milk is absorbed, about 15 minutes.

Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook on High for 2 hours. Stir in remaining ½ cup milk and Parmesan; cook for 2 more hours.

Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes.

Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black pepper.

Pour milk into ground beef mixture and bring to a simmer. Cook, stirring frequently, until most of the milk has evaporated and the bottom of the pan is still slightly saucy, about 5 minutes.

Increase heat to medium-high and pour in white wine; cook and stir until wine has mostly evaporated, about 5 minutes.

Pour tomatoes with juice into a large mixing bowl; crush them with your hands until they resemble a chunky sauce. Pour tomato mixture into ground beef mixture; fill the tomato can with 2 cups water and stir into sauce. Bring to a boil.

Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.

Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.

Serve sauce over hot pasta.

Preheat oven to 375 degrees F (190 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.

Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.

Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.

Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into beef. Bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

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.

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.

Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.

Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.

Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.

Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.

Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.

Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.

Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.

Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.

Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.

Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.

Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.