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Bolognese and Pasta, Spinach Salad & Garlic Bread

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Bolognese and Pasta, Spinach Salad & Garlic Bread

Quick Tips

Bolognese on good quality pasta is such a perfect comfort food. Its really easy to double this recipe and freeze a batch for later. This basic sauce recipe can be layered into lasagna, served on a roll as a sloppy joe, or my favorite, spooned over creamy polenta. 

Course entree, Main Course
Cuisine American, Italian, Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Ingredients

  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 onion
  • 4-6 slices bacon
  • 1 carrot
  • 2 stalks celery
  • 3 cloves garlic
  • 1/2 cup wine - red or white
  • 28oz can tomatoes
  • 1 lb pasta, shape of choice
  • 1/2 cup cream
  • 1 lb ground beef
  • 1/2 tsp fresh rosemary
  • 1 Tbsp dried oregano
  • 2 cups baby spinach
  • 1/4 cup walnuts
  • 1/8 cup dried fruit
  • 1/2 tsp honey (optional)
  • 1/2 cup high quality olive oil
  • 2 Tbsp balsamic vinegar
  • salt and pepper
  • rolls or baguette, left over from sandwiches
  • garlic powder to taste

Instructions

BOLOGNESE

  1. Use the rest of the package of bacon, or about 4-6 slices (or more). Dice into 1/4 inch squares. In a large pot add 1 tsp olive oil and and the bacon and set over medium heat. Dice 1 onion into small dice and add to the pot - also add in any leftover onion from earlier this week. Dice celery and carrots into a small dice as well. Add them in. Cook for about 4 minutes. Meanwhile, if eating tonight, start boiling your pasta water.

    Mince garlic and add to the pot. Add 1 Tbsp kosher salt and 1 tsp cracked black pepper. Add in the beef and use a potato masher or a wooden spoon to break it up. Over the next 5 minutes, as the beef cooks, mash it up often, you want to break it down to the smallest pieces possible. Once beef is mostly browned, add the wine and cook for 1 minute. Then add the can of tomatoes, dried oregano and fresh chopped rosemary. Stir well and bring to a simmer. Turn down the heat as needed to maintain a consistent simmer - which is bubbling consistently at the edges but not splattering or making tons of noise.

SALAD AND BREAD

  1. In a small-ish bowl, add the vinegar, honey and a generous pinch of salt and pepper. *Did you know? Salt dissolves in vinegar but not in oil? When making vinaigrettes, always add salt before oil and you won’t have any grains in the final product*

    Gently whisk, then slowly stream in olive oil while whisking. Do a few drops at a time, and as it incorporates, stream in more. This emulsifies the dressing so it won’t separate so quickly.

    If you have leftover bread from the Banh Mi, here’s the perfect use. Split the roll or baguette and generously butter. Sprinkle with garlic powder and broil until its golden brown.

    For the salad - toss baby spinach leaves (save a handful or 2 for frittata tomorrow), walnuts, and dried fruit in a bowl. Set aside with dressing for service.

PASTA

  1. Add salt to your pasta water - should be at least 2 Tablespoons. They say “salty like the ocean.” The water should be VERY salty, this is your best shot to flavor the actual noodles. Boil according to package instructions and drain when al dente. Don’t run any water over the pasta. Set aside until sauce is ready.

PLATING

  1. The bolognese sauce should ideally simmer for at least 15 minutes, but honestly up to an hour is great! Stir in the heavy cream, if using, and in a large bowl, toss the pasta with the sauce. Serve pasta topped with parmesan and salad on the side.

Recipe Notes

HAVE LEFTOVERS The sauce only gets better if it cools down and spends a few days in the fridge. Also - this is a good amount of sauce, you could freeze what you have leftover for a super speedy meal at a later time! A my cafe, we would melt mozzarella on a roll and top with sauce...sloppy joe time! Extra pasta mixed with sauce can be microwaved. Salad dressing will last for a month. Use on your next salad. NOTES/SUBSTITUTIONS Beef → ground chicken or turkey are fantastic White wine → red wine, beer, or simply omit Crushed tomatoes → any canned tomatoes, just mash or puree if whole Heavy Cream → totally optional, simply omit if not preferred Rosemary → italian seasoning, basil, thyme Balsamic vinegar → any vinegar of choice Honey → sugar, agave, omit Pasta → serve over polenta, farro, or even potatoes, serve on a roll!

Ingredients

Ingredients

1 tbsp butter
1 tbsp olive oil
1 onion
4-6 slices bacon
1 carrot
2 stalks celery
3 cloves garlic
½ cup wine
1 28oz can crushed tomatoes
1 lb Pasta of Choice
½ cup cream
1 lb beef
1 tbsp dry oregano
½ tsp fresh rosemary
2 cups baby spinach
¼ cup walnuts
⅛ cup dried fruit
2 Tbsp balsamic vinegar
½ tsp honey (optional)
1/2 cup high quality olive oil
Salt and pepper
Baguette or Roll
Garlic Powder to Taste

Equipment Needed

Tall pasta pot
Tall pot
Wooden spoon or spatula
Whisk
Small bowl

Cook

BOLOGNESE

Use the rest of the package of bacon, or about 4-6 slices. Dice into 1/4 inch squares. In a large pot add 1 tsp olive oil and and the bacon and set over medium heat. Dice 1 onion into small dice and add to the pot – also add in any leftover onion from earlier this week. Dice celery and carrots into a small dice as well. Add them in. Cook for about 4 minutes. Meanwhile, if eating tonight, start boiling your pasta water.

Mince garlic and add to the pot. Add 1 Tbsp kosher salt and 1 tsp cracked black pepper. Add in the beef and use a potato masher or a wooden spoon to break it up. Over the next 5 minutes, as the beef cooks, mash it up often, you want to break it down to the smallest pieces possible. Once beef is mostly browned, add the wine and cook for 1 minute. Then add the can of tomatoes, dried oregano and fresh chopped rosemary. Stir well and bring to a simmer. Turn down the heat as needed to maintain a consistent simmer – which is bubbling consistently at the edges but not splattering or making tons of noise.

SALAD AND BREAD

In a small-ish bowl, add the vinegar, honey and a generous pinch of salt and pepper. *Did you know? Salt dissolves in vinegar but not in oil? When making vinaigrettes, always add salt before oil and you won’t have any grains in the final product*
Gently whisk, then slowly stream in olive oil while whisking. Do a few drops at a time, and as it incorporates, stream in more. This emulsifies the dressing so it won’t separate so quickly.
If you have leftover bread from the Banh Mi, here’s the perfect use. Split the roll or baguette and generously butter. Sprinkle with garlic powder and broil until its golden brown.

For the salad – toss baby spinach leaves (save a handful or 2 for frittata tomorrow), walnuts, and dried fruit in a bowl. Set aside with dressing for service.

PASTA

Add salt to your pasta water – should be at least 2 Tablespoons. They say “salty like the ocean.” The water should be VERY salty, this is your best shot to flavor the actual noodles. Boil according to package instructions and drain when al dente. Don’t run any water over the pasta. Set aside until sauce is ready.

PLATING

The bolognese sauce should ideally simmer for at least 15 minutes, but honestly up to an hour is great! Stir in the heavy cream, if using, and in a large bowl, toss the pasta with the sauce. Serve pasta topped with parmesan and salad on the side.

Actions Shots

Let’s Eat

Have Leftovers?

The sauce only gets better if it cools down and spends a few days in the fridge. Also – this is a good amount of sauce, you could freeze what you have leftover for a super speedy meal at a later time!
A my cafe, we would melt mozzarella on a roll and top with sauce…sloppy joe time!
Extra pasta mixed with sauce can be microwaved.
Salad dressing will last for a month. Use on your next salad.

Notes + Substitutions

Beef → ground chicken or turkey are fantastic
White wine → red wine, beer, or simply omit
Crushed tomatoes → any canned tomatoes, just mash or puree if whole
Heavy Cream → totally optional, simply omit if not preferred
Rosemary → italian seasoning, basil, thyme
Balsamic vinegar → any vinegar of choice
Honey → sugar, agave, omit
Pasta → serve over polenta, farro, or even potatoes, serve on a roll!

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