Best Pasta With Ricotta Bolognese Recipes

Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Pasta With Ricotta Bolognese image

Provided by MarraMamba

Categories < 60 Mins

Time 35m

Yield 1 serving(s)

Number Of Ingredients 12

Steps:

Heat the oil in a non-stick pan and cook the onion, garlic and pepper until slightly softened. Add the minced beef, turn up the heat and continue to cook until the beef is browned through.
Add the chopped tomato, tomato puree and herbs, turn down the heat and simmer for 20 minutes.
Meanwhile, cook the pasta following package instructions.
Stir the ricotta cheese into the beef mix and serve this with the pasta, sprinkling with Parmesan cheese before serving.

Stuffed Shells Bolognese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
16 jumbo pasta shells (about 6 ounces)
2 teaspoons extra-virgin olive oil
8 ounces extra-lean ground beef
3 cloves garlic, chopped
2 cups canned crushed tomatoes
3 tablespoons tomato paste
1 1/3 cups part-skim ricotta cheese
1/2 cup chopped jarred roasted bell peppers
1 large egg white
2 tablespoons chopped fresh parsley
3 tablespoons low-fat shredded Italian cheese blend
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside.
Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.
Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.