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Roasted Tomato Bolognese and Bucatini
Rachael Ray

Roasted Tomato Bolognese and Bucatini

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

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

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.

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

Directions

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.

Tags:Dinner, Roasted, undoRS