Spaghetti Bolognese with Caesar Salad
Guest chef Daniel Meyer swears that this is probably one of his top meals – and after cooking up this easy recipe, we totally understand why! Even the simplest of pasta recipes can be a huge hit, and this bolognese is no exception.
Meyer says, “I was recently asked what my last meal would be and I said ‘spaghetti Bolognese and a glass of milk.’ My dad used to make spaghetti with meat sauce every Monday night. His version was great, but as I learned how to cook I began molding his recipe (which was basically ground beef, tomato sauce, and lots of oregano) to my own pasta preferences. This is where the recipe currently stands; it’s not particularly traditional, but it’s fast, it’s easy, and it’s the tastiest and most comforting dish I know.”
Easy, fast, and tasty? Yes, please!
Spaghetti Bolognese with Caesar Salad Recipe
Yield: 2 Servings
Cook Time: 35 Minutes
- ¼ pound ground beef
- ¼ pound ground pork
- 1 small carrot, grated
- 1 small onion, grated
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- ¾ cup red wine
- ¾ cup half and half
- 2 tablespoons olive oil
- ½ cup freshly grated parmesan
- 1 ¼ cups crusty bread, cut into cubes
- 1 romaine heart, chopped
- 1 egg yolk
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon anchovy paste
- 1 clove garlic, minced
- 8 ounces spaghetti
- ¼ cup chopped fresh parsley
- ½ cup freshly grated parmesan
- 4 tablespoons olive oil
- salt and black pepper
1. Toast Croutons
Bring a large pot of water to boil and salt it. Heat the oven to 350 °F. Put the bread cubes on a rimmed baking sheet, toss with 1 tablespoon olive oil, sprinkle with salt and pepper, and bake, shaking the pan once or twice, until golden brown and crisp, about 10 minutes.
2. Make Bolognese
Put 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. When hot, add the beef and pork. Cook, stirring to break the meat into small pieces, until it loses its raw color. Add the grated carrot, onion, and some salt and pepper. Cook, stirring occasionally, until the meat is dark brown and crisp, and sticking to the bottom of the pan, 8 to 10 minutes after adding it. Add minced garlic and the tomato paste. Cook, stirring, until the tomato paste darkens, 30 seconds to a minute. Add the wine, stirring to scrape all the browned bits off the bottom of the pan. When the wine comes bubbles, add the half and half and lower the heat to a simmer.
3. Cook Pasta
Cook the pasta in the boiling water until tender, but still slightly chewy. Drain, reserving some of the cooking water.
4. Prepare the Salad
Put the romaine in a large bowl. In a jar or any small container with a tight lid, combine the egg yolk, lemon juice, anchovy paste, minced garlic, 3 tablespoons of olive oil, and some salt and pepper. Cover and shake until well combined and creamy.
Toss the pasta with the sauce, adding a splash of cooking water if it looks too dry. Taste, and adjust the seasoning. Stir in the parsley and ½ cup of the parmesan. Add the croutons and the remaining ½ cup parmesan to the salad. Toss salad with dressing and serve alongside pasta.
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