Pasta Bolognese With Cheese Recipes

Steps:

• Fry the onion, garlic, carrot and celery in the olive oil until softened.
• Add the bacon and fry for 3-4 minutes.
• Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
• Add the wine, tomato paste, 3 tablespoons water, tomatoes and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
• Preheat the oven to 400 F; Cook the pasta.
• Meanwhile, place the milk, butter and flour in a saucepan; heat gently, whisking until thickened.
• Stir in the mozzarella and Parmesan cheeses and season.
• Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
• Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan.
• Bake for 25 minutes or until golden; Garnish with basil and serve hot.

Steps:

• If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
• In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
• Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
• In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.

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.