Bolognese with Ricciarelle Pasta

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Bolognese with Ricciarelle Pasta

Elevate your taste buds with the authentic Bolognese with Ricciarelle Pasta. The recipe is available only at Ally’s Kitchen.

Quick and easy pasta recipe

I worked months on this recipe for the 2013 World Food Championships, a variant of my other Bolognese recipes that won awards, and it was my first build, named the ‘signature’ build of the Las Vegas competition. I used several different items that brought out the flavors and enhanced the depth of this sauce for easy lamb bolognese since I had just about an hour and a half to make a deep, creamy, delicious bolognese.

Cheese and meat pasta

It was completely fabulous, I must admit, and I was shocked it didn’t score higher than it did! One thing, for sure, is that Tiffany, the host of the WFC reality TV show, loved it, and actually sent her assistant back after the round was over to get a whole plate of it!

Bolognese pasta sauce

DOLE Packaged Foods gives you this recipe, but all the almond parmesan bolognese sauce creation and imaginative food artistry, including photography, is solely the work of Ally in her kitchen. Using a shallow white bowl with a broad edge and a narrow opening. Apply a few teaspoons of sauce to the serving plate and swish around. Add a small ‘nest’ of the mixture of the arugula/basil.

Easy cooking for pasta

Put about 1/3 of a cup of sauce best meaty bolognese in it. (Try to keep the greens from hiding) To build a ‘volcano’ like ‘mound’ with an opening, take a long noodle and twirl. Protect it with a toothpick if necessary so that the twirl does not collapse. Through the cavity opening and on top, place a few tablespoons of sauce.

Best recipe for meat and pasta

Garnish with rubbed shavings of parmesan Reggiano and chiffonade with sliced basil and chopped parsley. Use this to make your delicious Smoked Chipotle Red Wine Beef Short Ribs.

Yummy pasta sauce

I grew up eating sauce from Bologna, but I had no idea that it was really called sauce from Bologna. Basically, we just name it spaghetti meat sauce in Arabic. I made pasta bolognese from an Italian cookbook as I began to learn to cook and test traditional recipes to learn proper cooking methods and techniques. Wow!-Wow! I found that it was pretty much like a recipe from my mom. And frankly, I kind of liked my mom’s because it was easier and healthier.

Bolognese with Ricciarelle Pasta

Bolognese with Ricciarelle Pasta

Bolognese with Ricciarelle Pasta

Yield: A lot!  About 2+ quarts

Elevate your taste buds with the authentic Bolognese with Ricciarelle Pasta. The recipe is available only at Ally's Kitchen.


  • What you need & What you do (after each step):
  • Step 1:- 2/3 cup drained DOLE Tropical Fruit (reserve juice)
  • 1 stalk celery cut into several big pieces
  • 5 peeled garlic cloves
  • 1 peeled medium size shallot
  • ¼ cup DOLE drained tropical fruit juice
  • ¼ cup extra virgin olive oil
  • Put all of these ingredients EXCEPT THE OLIVE OIL in a food processor and make a thick sauce.  Pulse about 90 seconds.
  • Put the olive oil in a large heavy pot over medium high heat.  Add the sauce and cook about 5 minutes.  Reduce heat after a couple of minutes.
  • Step 2:- ½ lb 80/20 ground beef (can substitute bison)
  • ½ lb ground pork
  • ½ lb Italian Mild ground sausage
  • ½ lb ground veal
  • ¾  cup chopped (fine) pepperoni
  • 1 tube (4.5 ounces) concentrated tomato paste
  • ¼ cup basil pesto (prepared)
  • ½ cup red wine
  • 2 tsp smoked hot paprika
  • 1 tsp red chili flakes
  • 2 tsp sea salt
  • 1 tsp coarse ground pepper
  • 1 (28 oz) can crushed tomatoes (good Italian brand)
  • 1 (large) jar Williams & Sonoma Mourad’s Moroccan Spiced Tomato & Herb Braising Sauce (can substitute a good marinara sauce)
  • 1 cup + 2 tbl chopped fresh herbs—basil ½ cup/thyme 2 tbl, Italian parsley ¼ cup, oregano ¼ cup
  • 2 tsp dried oregano
  • Rinds (heels) of parm reggiano (to go in while sauce is simmering)~you can ask to buy the rinds/heels from the cheese monger, if you can't find the, then increase the next ingredient by 1/2 cup
  • 1 cup freshly grated parmesan reggiano cheese (plus more for garnish plating)
  •  Add the meats (breaking into pieces with our hands) into the pot.  Increase heat to medium high and brown the meats with the step 1 ingredients working all together. (Takes about 5-7 minutes)
  • Add the tomato paste and worked into the meat.  Let this sizzle and cook about 10 minutes.  Add the wine and blend cooking another 10 minutes letting the wine bubble and alcohol burn off.
  • Add the paprika, salt, pepper and blend, then add the  crushed tomatoes, and W&S braising sauces and blend.  Bring to bubbly boil and cook about 15 minutes.  Reduce heat to medium.  Add fresh herbs and dried oregano and blend.
  • Cook about 30 minutes stirring occasionally.  Add grated cheese, blend and simmer another 20-30 minutes.
  • Note:  Taste for need for additional salt.
  • Step 3
  • Prepare pasta according to package directions~~cook about 20 before serving.
  • Toss drained pasta in some of the sauce and coat the noodles.
  • Garnish/Plating:
  • 2 cup roughly chopped arugula
  • ½ cup fresh basil leaves
  • ¼ cup fresh flat Italian parsley
  • 2 tbl EVOO
  • 1 tbl lemon juice
  • Sea salt
  • Finishing salt
  • Rough cut chop the arugula, basil leaves and parsley.  Toss in EVOO, lemon juice and a touch of sea salt.  
  • Plating


Display Dish:  Use a white shallow bowl with a wide rim and small opening. Add a few tablespoons of sauce and swish around in the serving plate Add a small ‘nest’ of the arugula/basil mixture.  Put in about 1/3 cup of sauce. (Try not to hide the greens)  Take a long noodle and twirl creating a ‘volcano’ like ‘mound’ with an opening.  If necessary secure with a toothpick so the twirl does not collapse.  Put a few tablespoons of sauce into the cavity opening and on top.

Garnish with grated parmesan reggiano shavings and chiffonade sliced basil and chopped parsley.

Judges’ Servings:  Use a white small oval bowl (World Market or Pier One) or small square appetizer dish w/sides (World Market).  Put a few tablespoons of sauce in the bottom.  Twirl a long noodle.  Top with some sauce, basil and parsley.  (Note:  Use a toothpick to secure mound and remove right before presenting to judges).

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Bolognese with Ricciarelle Pasta

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