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Thanksgiving Dessert Recipes- Recipe Collections | Land O'Lakes

11/21/2024

Thanksgiving Dessert Recipes- Recipe Collections | Land O'Lakes Save some room for dessert this Thanksgiving! From mini tarts to cheesecake squares, enjoy these delicious recipes to create an amazing Thanksgiving with friends and family.

Every family has their own Bolognese recipe, and this is @lizthedietitian's. This sauce gets shared amongst family, frozen for an easy weeknight meal and transformed into lasagne. Liz serves it with our Spaghettoni No 7.

Could making your own Spaghetti Bolognese be how you celebrate World Pasta Day on October 25th?

INGREDIENTS - makes 5-6 Litres
- 500g Barilla Spaghettoni No 7
- 4 onions
- 3 carrots
- 2 celery sticks
- Generous handful of celery leaves
- 1 bunch of parsley
- 1 large heads of garlic
- 1/2 cup extra virgin olive oil
- 1 cup white wine (optional)
- 1.5kg ground lean pork mince
- 1 kg ground lean beef mince
- 2L tomato passata
- 800g tinned crushed tomatoes
- Salt and pepper to taste
- Pecorino to serve

METHOD:
1. Finely chop onion, carrot, celery, and garlic. I use a food processor to save time and give a fine texture.
2. Finely slice parsley and celery leaves, or use a food processor.
3. To a very large saucepan or cast iron pot add extra virgin olive oil and heat on medium.
4. Add chopped onion, carrot and celery. Cook, stirring occasionally for 15 minutes. The sofrito needs to be cooked low and slow to develop colour and flavour.
5. Add garlic, parsley and celery leaves and cook for a further 5 minutes.
6. Add mince and cook, stirring often until cooked through. Add wine if using it now.
7. Return cooked vegetables to the pot. Add tomato passata and tinned tomatoes. Stir to combine. Season with salt and pepper.
8. Simmer on low for 3 hours covered with the lid.
9. Stir occasionally to prevent it sticking to the bottom of the pot.
10. Remove lid and simmer for a final 1 hour at a gentle bubbling simmer. The mince should be very tender. Check seasonings and add salt and pepper as desired.
11. Cook pasta in a large pot of salted water until al dente.
12. Drain well and reserve 1 cup pasta water.
13. Add your desired amount of Bolognese sauce to the pasta pot and heat on low. Return pasta to the pot, pasta water and coat in sauce, heating it through for a few minutes.
14. Serve Spaghettoni with grated pecorino.
15. Leftover bolognese can be frozen in airtight containers for a future meal.
#worldpastaday #barillaanz

10/24/2024

Every family has their own Bolognese recipe, and this is @lizthedietitian's. This sauce gets shared amongst family, frozen for an easy weeknight meal and transformed into lasagne. Liz serves it with our Spaghettoni No 7. Could making your own Spaghetti Bolognese be how you celebrate World Pasta Day on October 25th? INGREDIENTS - makes 5-6 Litres - 500g Barilla Spaghettoni No 7 - 4 onions - 3 carrots - 2 celery sticks - Generous handful of celery leaves - 1 bunch of parsley - 1 large heads of garlic - 1/2 cup extra virgin olive oil - 1 cup white wine (optional) - 1.5kg ground lean pork mince - 1 kg ground lean beef mince - 2L tomato passata - 800g tinned crushed tomatoes - Salt and pepper to taste - Pecorino to serve METHOD: 1. Finely chop onion, carrot, celery, and garlic. I use a food processor to save time and give a fine texture. 2. Finely slice parsley and celery leaves, or use a food processor. 3. To a very large saucepan or cast iron pot add extra virgin olive oil and heat on medium. 4. Add chopped onion, carrot and celery. Cook, stirring occasionally for 15 minutes. The sofrito needs to be cooked low and slow to develop colour and flavour. 5. Add garlic, parsley and celery leaves and cook for a further 5 minutes. 6. Add mince and cook, stirring often until cooked through. Add wine if using it now. 7. Return cooked vegetables to the pot. Add tomato passata and tinned tomatoes. Stir to combine. Season with salt and pepper. 8. Simmer on low for 3 hours covered with the lid. 9. Stir occasionally to prevent it sticking to the bottom of the pot. 10. Remove lid and simmer for a final 1 hour at a gentle bubbling simmer. The mince should be very tender. Check seasonings and add salt and pepper as desired. 11. Cook pasta in a large pot of salted water until al dente. 12. Drain well and reserve 1 cup pasta water. 13. Add your desired amount of Bolognese sauce to the pasta pot and heat on low. Return pasta to the pot, pasta water and coat in sauce, heating it through for a few minutes. 14. Serve Spaghettoni with grated pecorino. 15. Leftover bolognese can be frozen in airtight containers for a future meal. #worldpastaday #barillaanz

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