Four hours of simmering lean grass fed ground beef with vegetables, herbs, spices and wine in a cast iron dutch oven, the kitchen will smell delicious with this thick, almost dry bolognese sauce base. Ready to be frozen, or to be finished into beef bolognese sauce with heavy cream, parsley and parmesan cheese. Makes six cups.#GoldenApron23

Press a bamboo skewer lenghtwise into the side of a 1” wide strip of fresh pasta dough, roll it, slide off the skewer and it will dry into a hollow fusilli pasta tube, it is that simple.Even more elegantly, wrap 1/4” pasta dough strips around the bamboo skewer to make rotini type fusilli. Traditional handmade fresh Fusilli pasta absorbs more sauce because it is hollow and because fresh pasta absorbs sauces better.If you fine grind red hard wheat kernels once, you get spelt wheat flour. Twice, your get finer flour, seminola grade. Three times, you get super fine flour, durum grade. Fusilli pasta likes half seminola and half durum. No problem! Split seminola in half and grind half one more time, to durum grade.You can cook soft freshly made fusilli pasta directly in the pasta sauce, no prior boiling needed. Once dry, preboil in salted water.Economical: one cup of wheat kernels makes two cups of flour, which makes two cups of long fusilli. Two cups of fresh fusilli make four cups cooked delicious fusilli.Tastes just like eating in Italy.#GlobalApron

My first attempt to cook a plant based Bolognese 🍝What I discovered: the key to a tasty Bolognese is the slow cooked sauce with quality ingredients....⏱️😋 I'm not convinced that the plant based beef is necessary at all, I might just leave it out altogether... (and / or cook occasionally with meat). ☺️ Also, both my vegetarian and beef Bolognese tasted even better the next day.Overall, happy that I finally got started with Beyond Beef, and I look forward to exploring new vegetarian dishes... 🌱😋

#vegetarian#oilfreeHave you been trying to make eggplant bolognese? Usually I made my spaghetti bolognese with a ground beef. But since my husband prefers to eat vegetarian, today I am going to make a spaghetti with eggplant bolognese. Can’t believe it turned out so good and delicious. And we both liked it so much.

A ‘must’ try recipe! This is my daughter’s all time favorite. I’ve been making this ‘super easy’ spaghetti bolognese since she was 4. And now she’s almost 21 and she still loves ❤️ it.#heirloomIf you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Well, this recipe was pretty simple, since I used instant pesto sauce, but if you have better recipe for your pesto, just give it a try. 😘😘😘 Credit to mom in law for the beautiful bolognese sauce.

Eggplant bolognese will absolutely go well with rice!To shorten time and make it healthier, I steamed the eggplant.This is so easy and only uses 1 frying pan, but even my husband loves it.Adjust the amount of rice based on the richness of the flavor and the size of the eggplant. Since the eggplant is steamed, it's healthy and quick, but the flavor is still strong. Optionally top with grated cheese, soft-boiled egg, or a fried egg. Recipe by Emimafin

Circuit Breaker week 5 - Lately, it was hard to find yeast, plain flour, pasta, canned tomato, assorted cheese, baking powder etc etc.. and it happened that my son kept asking me for lasagna. Well oh well, mommy cannot find canned tomatoes so this is my first time making bolognese sauce from fresh tomatoes.Recipe is adapted from:https://laurenslatest.com/roasted-tomato-bolognese-sauce/

The sauce Alla Bolognese comes from the Emilia Romagna region, capital of Bologna in northeastern Italy. The original basis of the recipe is meat, vegetables and tomatoes. Another detail in the preparation of this sauce is the cooking on a very low heat, for a long time.It is a delicious exquisite sauce to accompany lasagna, fettuccine or tagliatelle pasta.

This recipe came to me while I was looking at yakiniku sauce. I thought I could deliciously make a bolognese with yakiniku sauce so I made it happen.Use sugar to adjust the bitterness of the tomatoes. If you add vegetable oil while boiling the pasta, it keeps them from sticking together and is easy to eat. This is optional. This has a strong flavor, so be careful not to add too much salt and pepper. Recipe by Necchan

I wanted a bolognese, didn't want it laden with fat (recipes I had seen online started with 1/4 cup of oil and I just didn't want that so why use it if I don't have to?), and didn't want to take 2 hours to make it so this semi-homemade bolognese was born.

I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.If you prefer a rich flavor, use a lot of olive oil for cooking.The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe