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This recipe comes from Lidia Bastianich’s book called “Lidia’s Italian American Kitchen”.  Lidia is one of my favorite chefs.  I absolutely love her cookbook and have made many recipes from it.  This sauce takes at least 2 hours to cook to get the full flavor of the meat.  I cooked it for 2 1/2 hours....Read More

from Connoisseurus Veg

Spinach & Lentil Pizza with Cashew Parmesan

This vegan spinach and lentil tomato pie is smothered in hearty red pepper lentil Bolognese sauce blended with fresh spinach, and topped with vegan cashew parmesan.


Weeknight Bolognese

Weeknight Bolognese from This is SOOOOOO YUMMY!!! DId I mention it was yummy? Only changes I made: replace heavy cream with half and half and next time I make it I will only use half of the salt. Also DO NOT skip the fresh basil! It is very important and SO yummy and if you are feeling extra special, grate your own parmesan. It is out of this world! Trust me!!


Perciatelli with Bolognese

Perciatelli with Bolognese from I have made this several times and all I can say is YUM! <3

from NYT Cooking

Marcella Hazan's Bolognese Sauce

Marcella Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)

from ThermoFun | Thermomix Recipes & Tips

ThermoFun – Passata

Thermomix Passata Recipe - use up a box of tomatoes. Easy to freeze. Use in spaghetti bolognese, nachos, pizza base, any recipe instead of tin tomatoes.