bolognese
cheese
dinner
lunch
pasta
tomato
date night
roasting
sauces
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Roasted Tomato Bolognese and Bucatini

Roasted Tomato Bolognese and Bucatini

How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi

Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…

Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…

How to Make a Bumbleberry Pie Sundae | Gail Simmons

How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …

Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…

How to Make a Strawberry Negroni | John Cusimano

How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray

Justin Long on Directing His First Movie, Lady of the Manor + Th…

Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …

How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…

How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz

How to Make Spaghetti alla Puttanesca | Rachael Ray

How to Make Lemon Posset | Jacques Pépin

How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone

How to Make Oven Fried Chicken

How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa

Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…

At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…

Ingredients

  • 32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes
  • 4 cloves garlic, crushed
  • 2 tablespoons thyme leaves stripped from stems
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 1/2 pounds 80% lean ground beef
  • 1 small onion, finely chopped
  • 1 cup chicken or veal stock
  • A handful of parsley, chopped
  • A handful of basil, torn
  • 1 cup milk
  • 1 pound bucatini
  • Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Yield

Serves: 4

Preparation

Preheat oven to 400°F.
 
On a rimmed baking sheet lined with foil, arrange tomatoes, garlic and thyme. Drizzle with EVOO and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée.

 
Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil and milk. Simmer 30-40 minutes to thicken. 
 
Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle or two of EVOO to coat.

Serve pasta topped with more sauce and some Grana Padano or Parmigiano-Reggiano cheese.