Recipe of the day……Spaghetti Pie & Bolognese Sauce

I’ve been following the Menus4moms menus for 3 weeks now and have not made a recipe that we haven’t liked yet!  Everything has been very good, and the freedom of having everything on hand and ready to prep dinner each day is so freeing!  I love not having to think about dinner….all the planning is done at the beginning of the week….it’s awesome!

I’ll be offering some recipe reviews over the next couple of days, this one was exceptional!   And the sauce was VERY rich and tasty.   Perfectly spiced.   The only change that I made was to let it cook longer than recommended after adding the tomato paste and wine.

Bolognese Sauce

*I doubled everything in this recipe EXCEPT for the meat, and am glad I did, otherwise there would have been too much meat….this was perfect with everything doubled with the exception of the meat.

Bolognese Sauce

  • 2 lbs. Hot Italian Sausage(I used turkey italian sausage to reduce the fat content a little)
  • 2 lbs. ground beef (from freezer)(we use 7% fat ground beef)
  • 1/4 cup olive oil (I didn’t use this, I don’t saute veggies in oil….if I need something, I use a little water or broth, I didn’t use anything in this case)
  • 1 lg. yellow onion, diced (from freezer)(Mine was freshly chopped)
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 2 cans crushed tomatoes (28 oz.)
  • 1 bay leaf
  • 3 T. dried oregano
  • 2 T. dried basil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 cup dry red wine
  • 2 cans tomato paste (6 oz. each)
  • 1/8 tsp. cinnamon

Remove sausage from casing (the rubbery-looking skin on the link). Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.

If you didn’t restock your ground beef on Monday, brown ground beef, drain, rinse as above, and set aside.

Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags. You may want to leave at least one bag in the refrigerator because after you taste it you are going to want to have some as leftovers for lunch or a weekend dinner this week!

**Lori’s notes:  By doubling all of the ingredients except for the meat I had enough for the spaghetti pie (doubled to feed our family and for leftovers for today’s lunch) plus an additional 16-20 cups of sauce for the freezer.

Here’s the Spaghetti  Pie recipe.   We also call this Bird’s Nest Pie in our house, and NORMALLY when I make this, I use leftovers in it…..it is  a great way to use up leftovers from a spaghetti dinner, but this time I made everything from scratch for this recipe.    I also doubled this recipe to feed our family of 6 (2 adults, 2 teens, and 2 growing girls) and we had 2 servings left for lunch today.  I made it in a deep dish 9 x 13 inch pan.

Spaghetti Pie

This picture was taken before putting the cheese on top and baking…..I had some leftover sauce from the chicken tetrazzini earlier in the week and so I used it here…..YUMMMMM

  • 6 oz. spaghetti, cooked and still warm(I used organic whole wheat spaghetti)
  • 2 tbsp. butter (left this out, enough fat in this recipe, and this is an unnecessary ingredient)
  • 1 well beaten egg
  • 1/3 c. grated Parmesan cheese
  • 1 c. cottage cheese(even my cottage cheese haters LOVE this recipe!!!!)
  • 1 c. Mozzarella cheese, shredded
  • 2-3 cups Bolognese sauce

Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a “crust” with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.

And just for grins, here’s our salad made from all locally and organically grown produce (the tomatoes are greenhouse grown in a nearby town).

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