WonkyWonderful

Cheesy Ground Beef Sandwich Recipe

Nicole Harris — Tue, 10 Nov 2026 20:55:18 +0000

This Cheesy Ground Beef Sandwich Recipe is reminiscent of local diner steak and cheese subs. Also known as a Loose Meat Sandwich or Maid-Rite, it uses ground beef, sautéed with peppers and onions, served on a toasted bun and topped with melted cheese.

Loose Meat Sandwiches

These ground beef sub sandwiches are one of those super quick, easy dinner recipes that is tasty and satisfying. It is inexpensive and great for feeding a large family or hungry crowd. Perfect for game-day, Super Bowl parties or just a no-fuss weeknight dinner.

Easily made at home for a quick dinner that adults and kids will love.

What is a Maid-Rite

A Maid-Rite sandwich
is Midwestern loose meat sandwich. Similar to a hamburger that has been crumbled and cooked without being formed into a solid patty.
Common Toppings: Typically topped with yellow mustard, diced white onions, and dill pickle slices. You can also add a slice of American cheese to make it a “Cheese-Rite”.

Ingredients Options – Substitutions:

GROUND BEEF:

I prefer to use a lean ground beef that way there isn’t much (if any) fat to drain off. But any ground beef you have on hand will work, just be sure to drain off any excess grease. Ground turkey or chicken can also be used instead of ground beef.

ONION OPTIONS:

This recipe calls for yellow onion. But feel free to swap it with white onion, sweet onions or even red onion. Also, the onion can be omitted if that is your preference.

PEPPER OPTIONS:

This recipe calls for green bell pepper. Red, yellow or orange bell peppers can be used instead for a slightly sweeter peppiness.

CHEESE OPTIONS:

This recipe calls for good old Velveeta Cheese. If Velveeta isn’t your thing, sub with any melty cheese such as shredded Colby/jack, mozzarella or American.

STORAGE AND REHEATING INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, wrap subs in foil. Bake at 375ºF for 10-15 minutes or until heated through.

What To Serve With A Loose Meat Sandwich: Classic Coleslaw, Baked Mac & Cheese, Broccoli Salad

More Epic Sandwich Recipes:

Grilled Spicy Chicken Sandwich – Prime Rib Sandwiches – Pulled Pork Cuban Sandwiches – Hot Italian Sandwiches – Oven Baked Muffalata Sandwiches

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CHEESY GROUND BEEF SANDWICH RECIPE

This Cheesy Ground Beef Sandwich Recipe is reminiscent of local diner steak and cheese subs. Using ground beef, sautéed with peppers and onions, served on a toasted bun and topped with melted cheese, you’ll swear it’s takeout. Easily made at home for a quick dinner that adults and kids will love.

Course 30 Minute Meals

Cuisine American

Keyword ground beef sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 356kcal

Author Nicole Harris

Equipment

Ingredients

1½ Lbs Lean Ground Beef
1 Yellow Onion diced small
1 Green Bell Pepper diced small
1 teaspoon Salt
1/2 teaspoon Black Pepper
6 ounces Velveeta Cheese

Instructions

Preheat the oven to 400F.
In large skillet - combine ground beef, onions, bell peppers, salt and pepper. Sauté until beef is browned and vegetables are tender. Drain off any excess grease from the skillet or using a slotted spoon, remove the meat mixture from the skillet to a large bowl.
Place sub rolls (open side up) into casserole dish. Divide meat mixture evenly between 6 sliced sub rolls.
Thinly slice cheese then place on top of the meat filled sub rolls.
Bake for 5 minutes until cheese is melted and sub rolls have browned.
Top with your favorite sauce such as: ketchup, BBQ sauce, mayonnaise, or sriracha mayo.

Nutrition

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! This recipe was originally posted March 15, 2022. Updated November 10, 2026.

Creamy Overnight Oats Recipe

Nicole Harris — Sat, 07 Nov 2026 02:52:35 +0000

Looking for a delicious, nutritious, and hassle-free breakfast to make mornings easier? This Creamy Raspberry Overnight Oats Recipe is the perfect solution!

This recipe is for all of the Lazy, Non-Morning People, like me! The last thing I want to do is get up and prepare a meal. I want coffee and silence.

This Overnight Oats Recipe is one of my all-time favorite meals. No cooking involved, no dirty dishes and 5 minutes of prep. Let it sit in the refrigerator and do its thing all night. Boom! Breakfast is waiting for you the next morning.

Why You’ll Love This Creamy Overnight Oats Recipe

Easy to prepare: Just a few minutes of preparation before bedtime.
No cooking required: Let your refrigerator do all the work.
Rich and creamy: Yogurt creates a smooth, creamy consistency.
Healthy and filling: Oats provide fiber, while yogurt and milk add protein.
Perfect for meal prep: Make several jars ahead of time.
Customizable: Add your favorite fruits, nuts, seeds, and toppings.

More Lazy Girl Breakfasts: Strawberry Chia Seed Pudding, Tropical Pineapple Smoothie, Banana Bread Breakfast Muffins

Optional Toppings:

Fresh strawberries, blueberries, or bananas
Almonds, walnuts, or pecans
Peanut butter or almond butter
Chocolate chips
Shredded coconut
Cinnamon or nutmeg

Tips for Making the Creamiest Overnight Oats

Use old-fashioned rolled oats: They absorb liquid beautifully and create the best texture.
Add yogurt: It gives the oats a rich, thick, and creamy consistency.
Add chia seeds: They help thicken the mixture and add extra nutrition.
Choose the right liquid ratio: Start with equal parts oats and milk, then adjust according to your preference.
Mix thoroughly: Stir well to prevent chia seeds from clumping.
Allow enough soaking time: Refrigerate for at least 6 hours for the best results.
Add toppings before serving: Fresh fruits and crunchy nuts taste best when added just before eating.
Adjust sweetness: Taste your oats in the morning and add more honey or maple syrup if needed.

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Raspberry Overnight Oats Recipe

Looking for a delicious, nutritious, and hassle-free breakfast to make mornings easier? This Creamy Raspberry Overnight Oats Recipe is the perfect solution!

Course Breakfast

Cuisine American

Keyword oatmeal, overnight oatmeal, overnight oats

Prep Time 5

Total Time 6 5

Servings

Calories 273kcal

Author Nicole Harris

Ingredients

½ cup rolled dry oats
½ cup milk
⅓ cup yogurt
1 tablespoon honey
½ teaspoon vanilla extract
1 graham cracker crushed (optional)
⅓ cup raspberries
Optional extra raspberries for serving

Instructions

In a small mixing bowl, stir together the oats, milk, yogurt, honey, and vanilla together until well combined.
Add half of the oat mixture to your mason jar. Top with half of the crushed graham crackers and half of the raspberries. Repeat with the remaining ingredients.
Store the container in the refrigerator for 6-8 hours or overnight before serving.

Nutrition

FAQs

Can I make overnight oats without yogurt?

Yes. Simply replace the yogurt with additional milk or a dairy-free yogurt alternative. The result will be slightly less thick but still delicious.

Can I use instant oats instead of rolled oats?

Yes, but instant oats tend to become soft and possibly mushy. Rolled oats are recommended for a better texture.

How long do overnight oats need to soak?

At least 6 hours is recommended, although 8 hours overnight usually produces the best creamy consistency.

Can I eat overnight oats warm?

Yes, warm or cold. Transfer them to a microwave-safe bowl and warm them gently, stirring occasionally. Add a little milk if needed.

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Greek Lemon Chicken Soup

Nicole Harris — Thu, 05 Nov 2026 22:22:06 +0000

Greek Lemon Chicken Soup, traditionally known as Avgolemono, is a Mediterranean classic comfort meal. Simple ingredients, easy cleanup and about 30 minutes for this dinner.

I call this my “Feel Better Soup”. Because whatever ails you, this will make you feel better. You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).

This Greek Lemon Chicken Soup is a silky smooth chicken soup thickened with eggs. The soup has the most amazing lemon flavors, and contains rice making this a filling meal that can easily be served as a quick weeknight dinner.

What Is Greek Lemon Chicken Soup?

Avgolemono (pronounced ahv-goh-LEH-moh-noh) is a traditional Greek egg-and-lemon sauce that gives this soup its signature creamy texture and tangy flavor. Rice or orzo is commonly added to make it hearty, while fresh dill or parsley provides a lovely finishing touch.

Tips for the Best Greek Lemon Chicken Soup

Always use fresh lemons. Bottled lemon juice simply doesn’t deliver the same bright, fresh flavor.
Temper the eggs slowly. Adding hot broth gradually prevents the eggs from scrambling.
Never boil after adding eggs. High heat can cause the silky broth to separate or curdle.
Adjust the lemon to your taste. Start with less and add more until you find your perfect balance.
Use chicken thighs for extra flavor. They stay juicy and add richness to the broth.
Keep the consistency in mind. Rice absorbs broth as it sits, so add extra broth when reheating.
Finish with fresh herbs. Dill is particularly lovely with lemon and chicken.

FAQs

Does Greek Lemon Chicken Soup contain cream?

No. Traditional Avgolemono gets its creamy consistency from eggs gently blended with lemon juice and warm chicken broth. No heavy cream is necessary.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut. Shred the cooked chicken and add it to the soup toward the end of cooking.

Can I use orzo instead of rice?

Yes. Orzo is a delicious alternative to rice. Cook it in the broth until tender, following the package instructions.

How do I prevent the eggs from scrambling?

The secret is tempering. Slowly whisk warm broth into the egg-lemon mixture before adding it to the pot. Keep the heat low and avoid boiling the soup afterward.

What To Serve With Greek Chicken Soup

Crusty Artisan Bread: Perfect for soaking up every last drop of lemony broth.
Garden Salad: Give it a Greek twist by adding fresh tomatoes, cucumber, olives, feta, and oregano make a refreshing pairing.
Warm Pita Bread: A delicious addition for dipping. Or Cloud Bread for a low carb dipper.
Roasted vegetables: Try zucchini, carrots, or asparagus.
Lemon Greek Olives: Serve as a simple appetizer.
Lemon wedges: Let everyone add an extra squeeze of citrus to their bowl.

Try these other hearty soups: Beef Tortilla Soup, Bacon Cheeseburger Soup, Slow Cooker Potato Soup.

You are feeling a cold coming on, Eat Lemon Chicken Soup. You’ve been out in the frigid cold all day, Eat Lemon Chicken Soup. Your boyfriend ran off with your best friend, Eat Lemon Chicken Soup (while plotting your revenge).

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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, traditionally known as Avgolemono, is a Mediterranean classic comfort meal. Simple ingredients, easy cleanup and about 30 minutes for this dinner.

Course Dinner

Cuisine Mediterranean

Keyword chicken soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 359kcal

Author Nicole Harris

Ingredients

1 tablespoon olive oil
1 onion peeled and finely diced
2 celery stalks peeled and finely diced
2 medium carrots finely diced
8 cups chicken stock
3/4 cup arborio rice
4 eggs
2/3 cup lemon juice
1 tablespoon finely grated lemon rind
2 cups cooked shredded chicken
Salt and pepper to taste
Fresh dill leaves for garnishing (optional)

Instructions

Heat the olive oil in a large saucepan over a medium-high heat. Add the diced onion, celery and carrots, and cook, stirring, for 4 minutes or until softened.
Add the chicken stock and bring to the boil. Add the arborio rice, stir to combine, then reduce the heat to a simmer. Allow to cook, stirring occasionally, for 10 minutes or until the rice is cooked through.
Add the eggs, lemon juice and lemon rind to a small mixing bowl. Whisk until well combined, adding a ladle of liquid from the simmering soup while continuing to whisk.
Pour the egg mixture into the soup, stirring until well combined. Add the shredded chicken and stir. Gently simmer until the soup has thickened and the chicken has heated through. Season to taste with salt and pepper.
Divide the soup between serving bowls and garnish with the dill and/or parsley.

Nutrition

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Lasagna alla Bolognese

Nicole Harris — Wed, 04 Nov 2026 20:23:19 +0000

Rich meat ragù, silky béchamel, sheets of pasta, and a golden Parmigiano-Reggiano crust come together in one of Italy’s most beloved dishes, Lasagna alla Bolognese.

Does it get better than Lasagna Night at Grandma’s or Mom’s? Nope. Lasagna is definitely in the Top 5 of Comfort Foods, maybe even Top 3. It is amazing how sitting down with the family and enjoying a meal like this can transport us back to those evenings spent with the family at Grandma’s house.

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese, Polenta Bolognese and Rigatoni al Forno. Now we are using the premade bolognese sauce to make the ultimate comfort food, Lasagna alla Bolognese.

Lasagna alla Bolognese vs Regular Lasagna

Lasagna alla Bolognese traditionally uses slow-cooked meat ragù, béchamel sauce, fresh pasta and Parmigiano-Reggiano. Many other lasagna variations use ricotta, mozzarella, or different meat and vegetable fillings.

Tips for Making the Best Lasagna alla Bolognese

Never rush the ragù. Slow cooking allows the meat, vegetables, wine, and tomatoes to develop deep, delicious flavors.
Don’t make the béchamel too thick. It should be creamy and spreadable, helping the pasta layers stay moist.
Use freshly grated Parmesan. Parmigiano-Reggiano provides much better flavor than pre-grated cheese.
Avoid excessive sauce. Too much liquid can make the lasagna soggy and difficult to slice.
Let it rest before serving. This is essential for neat slices and beautifully defined layers.
Prepare it ahead. The ragù can be made in advance, making assembly much easier.

Béchamel Tips

Problem: The béchamel has lumps that won’t dissolve. Solution: Lumps in béchamel form when cold milk hits hot roux: the starch on the outside of the lump gelatinizes instantly before the interior can hydrate. Always add warm (not cold) milk in a slow stream while whisking constantly. If lumps have already formed, use an immersion blender directly in the pot, or pass the sauce through a fine-mesh sieve.

MAKE-AHEAD, STORAGE & TIPS

Make-ahead: Fully assembled lasagna can be refrigerated unbaked for up to 24 hours. Add 10–15 minutes to the covered baking time.

Freezer: Freeze fully assembled and unbaked, tightly wrapped, for up to 2 months.

Storage: Refrigerate baked leftovers up to 4 days. Reheat portions covered with foil at 325°F for 15 minutes.

Pasta sheets: No-boil dried sheets work well and are recommended for ease. If using fresh pasta sheets, reduce covered baking time to 20 minutes.

The resting step: 10 minutes minimum. The internal temperature continues to rise and the béchamel firms up enough to hold clean slices. Skipping it produces a delicious but unpresentable result.

Lasagna Bolognese FAQs

Does authentic Lasagna alla Bolognese contain ricotta?

No. The traditional Bolognese version uses béchamel rather than ricotta. This gives it a smooth, creamy consistency.

Can I make the lasagna ahead of time?

Absolutely! You can prepare the ragù and béchamel in advance, or assemble the entire dish andrefrigerate itbefore baking. Keep it covered and bake within 24 hours for best quality.

How do I prevent lasagna from becoming watery?

Make sure the ragù is sufficiently reduced, avoid overly thin béchamel, and use pasta accordingto itspreparation instructions. Allowing the lasagna to rest after baking also helps.

How long should lasagna rest after baking?

Allow it to rest for approximately 15–20 minutes. This helps the layers settle and makes serving easier.

Can I use store-bought pasta sheets?

Of course! Fresh or dried store-bought lasagna sheets work well. Just follow the package instructions for preparation.

Why is traditional Bolognese lasagna green?

The pasta is traditionally made with spinach, which gives the sheets their beautiful green color. If you can find the green pasta sheets feel free to use in this recipe.

What to Serve with Lasagna alla Bolognese

Fresh Italian Garden Salad.
Garlic-roasted vegetables.
Crusty focaccia or Italian bread.
A simple Tomato and Cucumber Salad.
A light Italian-style Antipasto.

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Lasagna alla Bolognese

Rich meat ragù, silky béchamel, sheets of pasta, and a golden Parmigiano-Reggiano crust come together in one of Italy's most beloved dishes, Lasagna alla Bolognese.

Course Dinner

Cuisine Italian

Keyword dinner recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 793kcal

Author Nicole Harris

Ingredients

BÉCHAMEL

1½ oz unsalted butter
1½ oz all-purpose flour
1¾ cups whole milk, warmed
Salt and freshly grated nutmeg to taste

ASSEMBLY

10 0z Classic Bolognese Sauce
6 dry lasagna sheets no-boil style works
3 oz Parmigiano Reggiano, freshly grated
Butter for greasing the baking dish

Instructions

Make the béchamel: Melt butter in a saucepan over medium heat. Add flour all at once and stir constantly for 1–2 minutes until a pale golden paste forms (roux). Add warm milk gradually in a thin stream, whisking continuously to prevent lumps. Cook, stirring, until the sauce thickens and coats the back of a spoon, 5–7 minutes. Season with salt and freshly grated nutmeg. Remove from heat.
Preheat oven to 355°F (180°C). Butter a baking dish approximately 8×8 inches (20×20 cm).
Assemble the lasagna: Spread a thin layer of béchamel on the bottom of the dish (this prevents sticking). Layer:
pasta sheets → bolognese → béchamel → Parmigiano. Repeat for a minimum of 3 layers. Finish the top layer
with béchamel and a generous amount of Parmigiano.
Cover tightly with foil. Bake 30 minutes.
Remove foil. Bake an additional 15 minutes until the top is golden and the edges are bubbling.
Rest 10-20 minutes before cutting. This is non-negotiable: cutting immediately will cause the layers to slide apart.

Nutrition

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Beef Tortilla Soup

Nicole Harris — Tue, 03 Nov 2026 00:29:47 +0000

Mexican Beef Tortilla Soup is a hearty, flavorful Mexican Comfort Food. A dinner that will warm you up.

My daughter and I practically life on soup during the Fall and Winter seasons. Not only is soup just plain comforting and delicious, but, it is so easy to prepare and there is minimal cleanup afterwards. I’m all about easy meals that don’t leave a sink full of dishes to deal with. Who wants to end their day washing dishes for an hour? Not me.

This soup combines ground beef, tomato-based broth, corn, beans and Mexican spices. What makes this soup extra special are the finishing touches: crispy tortilla strips, creamy avocado, fresh cilantro, shredded cheese, and a squeeze of lime.

This Mexican Beef Tortilla Soup is guaranteed to become a favorite. It’s easy to customize, wonderfully filling and even better the next day!

Why You’ll Love This Mexican Beef Tortilla Soup

Rich and flavorful: A delicious tomato and beef broth infused with garlic, cumin, chili powder and Mexican-inspired seasonings.
Hearty and satisfying: Beef, beans, and corn make this soup a complete, filling meal.
Easy to customize: Adjust the spice level and choose your favorite toppings.
Perfect for meal prep: The soup reheats beautifully and tastes even better as the flavors develop.
Restaurant-style at home: Crispy tortilla strips and fresh toppings make every bowl feel special.

Variations and Easy Substitutions

Make it spicier: Add chipotle peppers in adobo sauce or fresh jalapeños.
Make it milder: Reduce the chili powder and skip the hot peppers.
Use shredded beef: Slow-cooked beef chuck makes an incredibly tender and rich version.
Add more vegetables: Zucchini, carrots, and poblano peppers are delicious additions.
Make it smoky: Add a little smoked paprika or chipotle seasoning.
Make it lower-carb: Skip the beans and corn, and add extra vegetables. Use low carb tortillas.
Make it in a slow cooker: Brown the beef first, then combine the ingredients and cook on low until the beef is tender.

FAQs

What do poblanos add to the soup?

Poblano peppers add a mild, earthy pepper flavor with a subtle smokiness. They give the soup more depth without making it overly spicy.

Do I need to peel the poblanos?

No. For this soup, simply remove the stems, seeds, and membranes before dicing. The skins soften as the poblanos simmer.

Can I make this soup ahead of time?

Yes. The soup can be made a day ahead and refrigerated. The flavors often become even more developed after resting overnight.

What are the best toppings for Beef Tortilla Soup?

Crispy tortilla strips, shredded cheese, avocado, sour cream, fresh cilantro, jalapeños, and lime make delicious toppings and provide a combination of creamy, crunchy, spicy, and fresh flavors.

What to Serve with Mexican Beef Tortilla Soup

Spanish Rice for a filling meal.
Warm flour or corn tortillas for dipping.
Cheese Quesadillas for a comforting combination.
Fresh guacamole and Tortilla Chips for extra crunch.
Mexican Street Corn for a flavorful side dish.
A simple green salad for a refreshing contrast.

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Mexican Beef Tortilla Soup

Mexican Beef Tortilla Soup is a hearty, flavorful Mexican Comfort Food. A dinner that will warm you up.

Course Dinner

Cuisine Mexican

Keyword soup, soup recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 1366kcal

Author Nicole Harris

Ingredients

Soup

1 pound lean ground beef
2 tablespoons olive oil divided
1 medium yellow onion diced
2 poblano peppers seeded and diced
3 cloves garlic minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can 14.5 ounces diced tomatoes
1 can 10 ounces diced tomatoes with green chiles
6 cups beef broth
1 can 15 ounces black beans, drained and rinsed
1 can 15 ounces corn, drained
1 tablespoon lime juice
1/4 cup chopped fresh cilantro

Tortilla Strips

8 small corn tortillas
2 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt

Toppings

Shredded Monterey Jack or cheddar cheese
Diced avocado
Sour cream
Fresh cilantro
Lime wedges
Sliced jalapeños
Extra tortilla strips

Instructions

Preheat the oven to 400°F.
Cut the corn tortillas into thin strips and place them on a baking sheet. Toss with olive oil, chili powder, and salt.
Spread the tortilla strips into a single layer and bake for 8 to 12 minutes, stirring once, until crisp and lightly golden. Set aside.
Cook the ground beef in a large pan and cook until browned, breaking it into small pieces as it cooks.
Drain excess grease if necessary. Remove the meat from the pan.
Add 2 tablespoons of oil to the pan, then add the diced onion and poblanos. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, until fragrant. Stir the beef into the vegetables.
Add the tomato paste and stir it into the beef and vegetables. Cook for another 1 to 2 minutes.
Pour in the diced tomatoes, tomatoes with green chiles, and beef broth.
Stir in the black beans and corn.
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
Stir in the lime juice and serve with fresh cilantro.
Taste and adjust the seasoning if needed.
Ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and jalapeños.
Serve with lime wedges for squeezing over the top.

Nutrition

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Polenta with Parmesan Cheese and Bolognese

Nicole Harris — Wed, 28 Oct 2026 20:43:04 +0000

Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.

I am from the South and grew up eating grits. Polenta is basically the fancy cousin of grits and is better suited for dinner.

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese and Rigatoni al Forno. Now we have a bit more left over. So let’s make Creamy Parmesan Polenta to pair with those leftovers.

What Is Polenta?

Polenta is a traditional Italian dish made from cornmeal cooked slowly in water, broth, or a combination of liquids until it becomes thick, creamy, and tender. When made with butter, olive oil and Parmesan, polenta becomes especially creamy and flavorful.

This polenta goes well with just about any protein. Pair it with this Broccoli Cheese Chicken, Filet Mignon, Pork Piccata or Lemon Garlic Scallops.

Recipe Tips & Storage Tips:

Polenta sets firm as it cools: serve immediately in warmed bowls.
Leftover polenta: Pour onto a parchment-lined sheet pan, smooth to ½ inch thick, refrigerate until firm. Cut into squares and pan-fry in butter until crispy: an excellent use for cold polenta.
Broth vs water: Chicken or vegetable broth adds depth. Water produces a purer corn flavor. Both are correct depending on preference.
Consistency: If polenta thickens too much during cooking, add warm water or broth a few tablespoons at a time and stir vigorously.
Ratio: The polenta-to-bolognese ratio here is intentionally generous on polenta: it’s the star, the sauce is the accent.

Polenta FAQs

What is the best polenta to use?

Traditional medium- or coarse-ground polenta offers a pleasantly hearty texture and deep corn flavor.

Why is my polenta lumpy?

Lumps usually form when the cornmeal is added too quickly or isn’t whisked sufficiently. Gradually sprinkle it into boiling liquid while whisking continuously. If lumps remain, whisk vigorously over low heat until the mixture becomes smoother.

Can I use chicken or vegetable broth instead of water?

Yes. Broth adds another layer of flavor. Vegetable broth works especially well for vegetarian polenta, while chicken broth adds savory depth to the classic version.

Is polenta gluten-free?

Plain cornmeal is naturally gluten-free, but cross-contact can occur during processing. Check the package label if you’re cooking for someone with celiac disease or a strict gluten-free requirement. Also verify that all other ingredients are suitable.

What to Serve with Polenta and Bolognese

Garlic Bread or focaccia: Perfect for soaking up every last bit of sauce.
Kale Salad: Peppery greens with lemon juice and olive oil provide freshness.
Roasted vegetables: Broccoli, zucchini, or bell peppers add color and texture.
Sautéed spinach: Garlic-scented greens complement the richness of the meat sauce.
Roasted Mushrooms: Their earthy, savory flavor pairs naturally with polenta.
Extra Parmesan: Always welcome at the table for those who enjoy a cheesier finish.

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Polenta with Parmesan Cheese and Bolognese

Polenta with Parmesan Cheese and Bolognese: There is something so comforting about a bowl of creamy polenta topped with hearty Bolognese sauce, finished with freshly grated parmesan cheese.

Course Side Dishes

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 546kcal

Author Nicole Harris

Ingredients

1½ cups 180g stone-ground coarse polenta (not instant)
2½ cups 600ml water or chicken broth
3½ tbsp 50g unsalted butter
1¾ oz 50g Parmigiano Reggiano, freshly grated
Salt to taste

TO SERVE

5 –6 oz Classic Bolognese Sauce, warmed
additional parmesan optional

Instructions

Bring water or broth to a boil in a heavy-bottomed saucepan. Salt generously.
Reduce heat to low. Pour polenta in a thin, steady stream while whisking constantly to prevent lumps from forming.
Switch to a wooden spoon. Cook over low heat, stirring every few minutes, for 40–45 minutes. The polenta is ready when it pulls away cleanly from the sides of the pot.
Remove from heat. Stir in butter and Parmigiano until fully incorporated. The texture should be creamy and pourable: not stiff.
Warm the bolognese sauce separately in a small saucepan over low heat.
Spoon polenta into warmed deep bowls. Top with bolognese sauce in the center and additional parmesan. Serve immediately.

Nutrition

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Rigatoni al Forno

Nicole Harris — Sat, 24 Oct 2026 21:34:30 +0000

Rigatoni al Forno with bolognese sauce, mozzarella, and a golden Parmigiano crust. Make-ahead friendly and the most satisfying way to use leftover ragù.

Baked Pasta With Meat Sauce

We made the CLASSIC BOLOGNESE SAUCE for meal-prep. Then we used that sauce to make Tagliatelle Bolognese. Now we are using some of that slow-cooked meat sauce to make Rigatoni al Forno, a classic comfort-food dish made with rigatoni pasta tossed with a rich meat sauce and layered with cheese.

What Is Rigatoni al Forno?

Rigatoni al Forno translates to “rigatoni baked in the oven” in Italian. The dish features large, ridged tube-shaped pasta tossed with sauce, layered with cheese, and baked until everything is hot and bubbling.

Expert Tips for the Best Rigatoni al Forno

Undercook the pasta slightly. The biggest issue with baked pasta dishes is keeping the pasta from becoming soggy or dense. Cook the rigatoni about 1–2 minutes less than the package’s al dente recommendation if it will bake for another 20–25 minutes. This helps prevent mushy pasta.
Choose good-quality sauce. A flavorful tomato sauce makes a huge difference. Luckily we already prepared our Bolognese Sauce.
Don’t skimp on moisture. The pasta absorbs sauce as it bakes. Keep the mixture slightly saucier than you would for stovetop pasta to ensure a moist, delicious result.
Grate your own cheese. Freshly grated mozzarella and Parmesan generally melt more smoothly than many pre-shredded alternatives.
Layer for extra flavor. Mix most of the cheese into the pasta, then finish with a generous topping. This creates delicious cheesy pockets throughout the dish and a golden crust on top.
Let it rest before serving. A short resting period helps the sauce settle and makes serving easier without sacrificing that gooey texture.
Broil carefully. If you love crispy cheese, switch to broil for the final 1–3 minutes. Stay close because cheese can brown quickly.

Make-Ahead, Storage, and Reheating Tips

Make ahead: Assemble the pasta in an oven-safe dish, cover, and refrigerate for up to 24 hours before baking. If baking straight from the refrigerator, allow extra cooking time and make sure the center becomes thoroughly hot.

Refrigerate leftovers: Store in an airtight container in the refrigerator for 3–4 days.

Freeze: Freeze the assembled casserole before baking or freeze cooked leftovers in airtight, freezer-safe containers for up to 2–3 months for best quality.

Reheat: Warm individual portions in the microwave with a spoonful of water or sauce to restore moisture. For larger portions, cover and reheat in a 350°F (175°C) oven until hot throughout, uncovering near the end if you want to refresh the cheesy topping.

For food safety, refrigerate leftovers promptly and reheat them to 165°F.

What to Serve With Baked Rigatoni:

Garlic Cheese Bread: Perfect for soaking up every bit of the tomato sauce.
Caesar Salad: Crisp lettuce and tangy dressing balance the richness of the cheese.
Caprese Salad: Fresh tomatoes, mozzarella, and basil bring a refreshing contrast.
Roasted vegetables: Broccoli, zucchini, asparagus, or bell peppers add color and texture.
Sautéed greens: Garlic spinach or broccoli rabe provides a delicious savory balance.

FAQs

How to prevent pasta bake from being watery?

Fresh mozzarella releases water during baking. Pat it dry with paper towels and let it
sit on a plate for 10 minutes before using. Also, be sure to use a thick sauce.

Why is my baked rigatoni dry?

The pasta may have absorbed too much sauce, or it may have been overbaked. Use enough sauce to coat the pasta generously, avoid overcooking it before baking, and check the casserole as it cooks.

Should I cover the pasta while baking?

Baking uncovered gives you the best golden, bubbly cheese topping. If the pasta appears dry or the cheese is browning too quickly, cover it loosely with foil.

Can I make Rigatoni al Forno without meat?

Yes. Replace the meat with mushrooms, spinach, eggplant, zucchini, or a combination of vegetables. You can also add lentils for a heartier vegetarian version.

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Rigatoni al Forno

Rigatoni al Forno with bolognese sauce, mozzarella, and a golden Parmigiano crust. Make-ahead friendly and the most satisfying way to use leftover ragù.

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1380kcal

Author Nicole Harris

Ingredients

9 oz rigatoni dry
14 oz Classic Bolognese Sauce
7 oz fior di latte mozzarella cut into small cubes, patted dry
3 oz Parmigiano Reggiano freshly grated
1 tbsp unsalted butter for greasing the baking dish
Kosher salt for pasta water

Instructions

Preheat oven to 400°F (200°C).
Boil rigatoni in generously salted water for 4 minutes less than package directions. The pasta will be significantly undercooked: this is correct.
Drain the pasta. Do not rinse. Let it rest 2 minutes to stop cooking.
In a large bowl, combine the undercooked rigatoni with the bolognese sauce (room temperature or cold: not hot). Toss to coat.
Add half the mozzarella and half the Parmigiano. Toss again.
Transfer to a buttered baking dish (approximately 8×8 inch / 20×20 cm). Distribute remaining mozzarella and Parmigiano evenly over the top.
Bake uncovered for 20–25 minutes until the top is deeply golden and the edges are bubbling and slightly crispy.
Rest 5 minutes before serving. The dish will hold together better and the internal temperature will even out.

Nutrition

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Caprese Pasta Salad Recipe

Nicole Harris — Sat, 17 Oct 2026 20:50:18 +0000

This Caprese Pasta Salad Recipe is a simple yet flavorful side dish to enjoy all summer long. Pasta salad filled with mozzarella, tomatoes and basil then tossed with an Italian oil dressing and topped with balsamic glaze.

Originally published August 15, 2017. Updated October 17, 2026.

The amazingly fresh fruit and vegetables are one of my favorite things about summertime. Now if I could only grow my own garden. Unfortunately, gardening has never been one of my skills. I swear, you either have it or you don’t! Luckily, I have access to a great Farmer’s Market in my area.

This Caprese Pasta Salad is one of my favorite ways to use fresh tomatoes and basil. Like most of my recipes it is quick, easy and inexpensive (especially if you grow your own tomatoes and basil). This pasta salad gets its amazing flavor from the fresh, quality ingredients. The best thing about using garden fresh ingredients is that they taste so darn good that there is no need to overcomplicate things. This pasta salad has just 4 ingredients not counting the dressing.

It feels fancy enough to bring to a dinner party but somehow is casual enough for a relaxed dinner at home.

Why You’ll Love This Caprese Pasta Salad

Fresh and flavorful: tomatoes, mozzarella, and fresh basil create a delicious combination.
Quick and easy: Simple ingredients with minimal prep.
Perfect for entertaining: Its vibrant colors and flavors make it a stunning addition to any table.
Versatile and customizable: Add grilled chicken, olives, spinach, or your favorite vegetables to make it your own.
Great for make-ahead and meal prep: Prepare the ingredients in advance and toss everything together when you’re ready to serve.

More Caprese Inspired Recipes: Caprese Stuffed Avocados, Caprese Skewers, Caprese Couscous Salad, Chicken Caprese.

I like to make pasta salads with interesting flavor twists. My Bloody Mary Pasta Salad, Spinach Dip Pasta Salad and Jalapeño Popper Macaroni Salad are all perfect for potlucks!

If you want a hot pasta dish, check out this Easy Lemon Garlic Pasta!

Recipe Tips/Suggestions/Options:

Add a Mediterranean twist: Toss in sliced black olives, artichoke hearts, or roasted red peppers.

Bring in more greens: Baby spinach or arugula adds color and a pleasant peppery flavor.

Make it extra indulgent: Add a generous sprinkle of freshly grated Parmesan cheese.

Try a pesto version: Replace part of the olive oil dressing with basil pesto for an even more aromatic, herbaceous flavor.

Give it a summer garden twist: Add diced cucumber for extra crunch and freshness.

Make it gluten-free: Use your favorite gluten-free pasta and cook it according to its package instructions.

Serving Suggestions:

Add grilled chicken, shrimp, or chickpeas for extra protein. Serve alongside Baked Buttermilk Chicken, Tomato Garlic Crostini, Pan Fried Ribeye or Lemon Garlic Baked Cod.

FAQs

Can I make Caprese Pasta Salad ahead of time?

Yes, you can cook the pasta and prepare the other ingredients a few hours ahead. For the best texture and flavor, keep the dressing separate until closer to serving and add the basil just before serving.

Can I make this salad without balsamic glaze?

Yes, feel free to skip the balsamic glaze and use just the Italian dressing.

Can I use regular mozzarella instead of mozzarella balls?

Yes. Cut a fresh mozzarella block into bite-sized cubes. If using a wetter fresh mozzarella, drain it well before adding it to the salad.

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Caprese Pasta Salad

Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze.

Cuisine American

Keyword caprese pasta salad

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 203kcal

Author Nicole Harris

Equipment

Ingredients

Pasta Salad

8 ounces Radiatore Pasta (cooked according to package instructions, drained & cooled)
12 ounces Cherry Tomatoes (halved)
8 ounces Fresh Small Mozzarella Balls aka ciliegine, (drained)
10 Large Basil Leaves (cut into ribbons)
Salt/Pepper (to taste)

Dressing

1/4 Cup Extra Virgin Olive Oil
1/2 teaspoon Dried Italian Seasoning
1 Garlic Clove (grated)
Pinch Salt/Pepper
Small Pinch White Sugar

Balsamic Reduction

See: How To Make Balsamic Glaze

Instructions

Cook pasta according to package instructions. Drain and let pasta cool completely.
While pasta is cooling, mix all dressing ingredients and let sit.
In large bowl, combine tomatoes, mozzarella, basil, salt/pepper and cooled pasta. If not serving immediately wait to cut and add the basil until just before serving to prevent darkening.
Toss pasta salad with dressing until evenly coated.
Serve with a drizzle of balsamic reduction.

Nutrition

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Eggs a la Goldenrod

Nicole Harris — Sun, 11 Oct 2026 22:08:57 +0000

Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.

Recipe originally posted March 21, 2014. Post updated October 9, 2026.

My first experience with Eggs a la Goldenrod was back in high school. I spent Easter at a friends house and his grandmother made this dish for Easter Brunch. This was way back before I had any interest in cooking. But I enjoyed it so much that I asked her for the recipe.

She happily explained how to make this humble egg dish. The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s. That was when my interest in vintage recipes first began. I own several vintage cookbooks and love trying old recipes from the early 1900’s.

I hope your family enjoys this Old Fashioned Recipe as much as mine does. And when you are an old granny, be sure to pass this recipe down to the younger generations.

What Is Eggs à la Goldenrod?

Eggs à la Goldenrod is a traditional American comfort food made with hard-boiled eggs, a creamy white sauce, and toasted bread. The egg whites are chopped and folded into the sauce, while the golden-yellow yolks are crumbled over the top to create a cheerful, flower-like appearance.

The name “Goldenrod” refers to the golden color of the egg yolks, which resemble the bright yellow blossoms of the goldenrod plant.

Why You’ll Love This Classic Recipe

➤ Easy and economical: Uses everyday ingredients such as eggs, milk, butter, flour, and bread.
➤ Creamy and comforting: The smooth white sauce pairs beautifully with tender eggs.
➤ A clever way to use leftovers: Hard-boiled eggs left over from holidays or meal prep work perfectly.
➤ Versatile: Serve it for breakfast, brunch, lunch, or a light dinner.
➤ Beautifully simple: The contrast between the creamy sauce and golden yolks makes an ordinary dish feel special.

How to Make Eggs à la Goldenrod

Step 1: Prepare the eggs

Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and crumble the yolks into a separate bowl using a fork or mesh strainer.

Step 2: Make the creamy white sauce

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps.

Continue cooking for 3–5 minutes, stirring frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon.

Step 3: Add the egg whites

Stir the chopped egg whites into the sauce. Season with salt and black pepper, then warm gently until everything is heated through. Avoid boiling the sauce.

Step 4: Toast the bread

Toast the bread slices until golden and crisp. Place one slice on each serving plate, or cut the toast into triangles for a more traditional presentation.

Step 5: Assemble and serve

Spoon the creamy egg mixture over the toast. Sprinkle the crumbled egg yolks generously over the top, allowing their sunny color to stand out.

Tips for Perfect Eggs à la Goldenrod:

Make a silky, lump-free sauce. Whisk the flour into the melted butter before adding the milk. Add the milk gradually and keep whisking as the sauce thickens.
Cook the sauce gently. Medium-low heat helps prevent scorching and keeps the sauce smooth.
Keep the yolks separate. Crumbling the yolks over the finished dish creates the signature golden appearance. Mixing them into the sauce will change both the color and presentation.
Avoid overcooking the eggs. Properly cooked hard-boiled eggs have tender whites and yolks that crumble easily without becoming overly dry.
Adjust the thickness. If the sauce becomes too thick, add a splash of milk. If it is too thin, simmer it gently for another minute or two, stirring frequently.
Toast the bread well. A crisp slice provides a pleasant contrast to the creamy topping and helps prevent the dish from becoming soggy too quickly.
Season to taste. A little extra black pepper, a pinch of paprika, or a touch of dry mustard can add depth without overpowering the eggs.

Variations and Serving Suggestions:

Cheesy Goldenrod: Stir a small handful of shredded cheddar or Colby/jack into the sauce until melted.
Herb Garden Goldenrod: Add fresh chives, parsley, or dill for a fresh, aromatic finish.
Goldenrod with Ham: Fold diced cooked ham into the sauce for a heartier meal.
Goldenrod over Biscuits: Spoon the sauce over warm split biscuits for a more substantial Southern-inspired breakfast.
A Little Spice: Add a dash of cayenne pepper, red pepper flakes or a pinch of smoked paprika for gentle warmth.

What to Serve with Eggs à la Goldenrod

For breakfast or brunch, pair it with Fresh Fruit Salad, Tomato Cucumber Salad, Roasted Potatoes, Breakfast Sausage or Bacon. For lunch or supper, Shaved Asparagus, sautéed spinach, or roasted vegetables make excellent accompaniments.

Coffee, tea, or a glass of fresh orange juice completes the meal beautifully.

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Eggs a la Goldenrod

Course Breakfast

Cuisine American

Keyword egg recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 301kcal

Author Nicole Harris

Ingredients

6 Hard Boiled Eggs
¼ Cup Butter
¼ Cup Flour
¼ tsp Salt
⅛ tsp Ground Pepper
1½ Cups Whole Milk
1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread

Instructions

Peel boiled eggs and slice in half. Separate the egg whites and yolks.
Chop the egg whites to your desired size. Set aside.
Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
Bake biscuits according to package directions or prepare toast.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.

Nutrition

FAQ’s

Can I use leftover hard-boiled eggs?

Yes, this is one of the best ways to use leftover hard-boiled eggs. Just make sure they have been refrigerated promptly and stored safely.

How do I prevent the white sauce from becoming lumpy?

Whisk the flour into the melted butter until smooth, then add the milk gradually while whisking continuously. If small lumps remain, whisk vigorously or strain the sauce before adding the egg whites.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend for the regular flour and use gluten-free bread. Check that your flour blend is suitable for thickening sauces, and adjust the amount if necessary.

What is the difference between Eggs à la Goldenrod and creamed eggs?

The two dishes are very similar. Both generally feature chopped hard-boiled eggs in a creamy white sauce. Eggs à la Goldenrod is distinguished by its traditional presentation, with the crumbled yellow yolks sprinkled over the top.

How should I store leftovers?

Refrigerate the egg mixture in a covered container within two hours of cooking. Use refrigerated leftovers within 3–4 days and reheat gently to 165°F, stirring as needed. Store the toast separately and prepare fresh toast when serving.

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Tagliatelle Bolognese Recipe

Nicole Harris — Fri, 09 Oct 2026 20:39:18 +0000

Discover the secret behind the perfect Tagliatelle Bolognese with rich slow-simmered ragù, cooking tips, serving ideas and ingredient variations. A classic Italian dish that is great for family dinner or an elegant dinner party.

When you come home hungry and tired, nothing quite hits the spot like a big steaming bowl of pasta and sauce. It’s warm, comforting and fills those empty tummies at the end of a long day. Pasta was always my go-to when my daughter was young because it was never a fight to finish dinner.

Remember, we made this CLASSIC BOLOGNESE SAUCE as a meal-prep hack. Plus sauce tastes better the next day anyways. Having that sauce ready in the fridge makes this weeknight dinner so quick and easy. Hooray for planning ahead! Now we can just focus on making this Tagliatelle Bolognese the perfect comforting pasta meal.

Why is tagliatelle used instead of spaghetti?

The broad, flat shape holds the rich meat sauce beautifully, creating a balanced bite of pasta and ragù.

How do you cook tagliatelle perfectly?

Cook in well-salted boiling water until al dente, following the package instructions or checking fresh pasta frequently. Finish tossing it in the ragù with a splash of pasta water.

I used to serve bolognese by ladling sauce over drained pasta in a bowl. It looked fine, tasted fine. Then I tried finishing the pasta directly in the pan with the ragù and a splash of pasta water. Game Changer.

Why Fresh Tagliatelle vs Dried Matters

Problem: Dried tagliatelle nests often break into shorter pieces and don’t cling to the sauce as effectively. Solution: Fresh packaged tagliatelle (the kind sold refrigerated) has a slightly porous, egg-enriched surface that grips the ragù better.

If using dried, choose a brand with a rough, extruded texture (bronze-die cut) rather than smooth.

How To Plate Tagliatelle Bolognese

Use a warm, wide-rimmed bowl. Twirl the tagliatelle into a nest, spoon additional ragù over the top. Finish with finely grated Parmigiano Reggiano and black pepper.

Serving Suggestions:

For a fresh start: Serve a simple salad ➤ Garden Italian Salad, Lemon Garlic Kale Salad

For a vegetable side: Try roasted zucchini, Roasted Asparagus, or sautéed seasonal greens.

For the finishing touch: Serve extra Parmigiano Reggiano at the table, along with freshly ground black pepper.

For a complete dinner: Begin with a light antipasto, follow with Tagliatelle Bolognese, and finish with panna cotta, fresh fruit, or a small serving of Tiramisu.

Recipe Tips & Notes

Timing: Have the sauce warm and ready before you drop the pasta: tagliatelle cooks fast (2–4 min fresh, 8–10 min dried)
Parmigiano: Use a block and grate it yourself. Pre-grated Parmesan contains cellulose that prevents it from melting properly into the sauce.
Serving: Serve immediately: tagliatelle bolognese does not sit. The pasta continues to absorb the sauce and softens quickly.
Quantities: Scale the sauce quantity generously: bolognese should coat every strand completely, not just sit at the bottom of the bowl.

FAQ’s

What makes Tagliatelle Bolognese different from spaghetti Bolognese?

Tagliatelle is a broad, flat pasta that holds rich meat sauce well. In Bologna, tagliatelle is the traditional pasta pairing for ragù, while spaghetti Bolognese is a no traditional variation.

How long does it take to prepare Tagliatelle Bolognese?

The pasta usually takes around 5–12 minutes to cook, depending on whether it is fresh or dried. The Bolognese sauce requires slow simmering for 2–3 hours or longer.

What cheese is best for Tagliatelle Bolognese?

Parmigiano-Reggiano is the classic choice. Grate it finely over the pasta just before serving for a savory, nutty finish.

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Tagliatelle Bolognese

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 50kcal

Author Nicole Harris

Ingredients

7 oz 200g tagliatelle (fresh packaged preferred, dried works)
10 oz 280g Classic Bolognese Sauce
1 tbsp unsalted butter cold, cut into small pieces
Parmigiano Reggiano freshly grated, to serve
Kosher salt for pasta water

Instructions

Bring a large pot of water to a rolling boil. Salt generously: it should taste like mild seawater.
Warm the bolognese sauce in a wide skillet or sauté pan over low heat. Keep it at a gentle simmer while pasta cooks.
Cook tagliatelle 1 minute less than package directions. Reserve 1 cup of pasta cooking water before draining.
Transfer pasta directly from pot to the pan with the ragù using tongs. Add a ladleful of pasta water.
Toss over medium heat for 1–2 minutes until sauce coats every strand and liquid is mostly absorbed. Add more pasta water if needed to loosen.
Remove from heat. Add cold butter pieces and toss vigorously until melted and sauce turns glossy.
Plate immediately. Finish with freshly grated Parmigiano Reggiano.

Nutrition

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