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Combi Oven Spaghetti Bolognese

Name: Combi Oven Spaghetti Bolognese
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 2 large of carrots (about 10 ounces or 284g), peeled and cut into 1-inch cubes; 4 ribs of celery (about 5 ounces or 142g), cut into 1-inch pieces; 1 medium of yellow onion (about 8 ounces or 227g), peeled and cut into 1-inch pieces; 6 Tbsp of extra-virgin olive oil, divided, plus more to garnish; 0.25 cup of tomato paste, divided; 1 lb (454g) of ground beef (80/20 or 85/15); 2 cups (473ml) of red wine; 1 1 (15-ounce) can (about 1 ½ cups) of plain tomato sauce; 2 Tbsp of unsalted butter; 1.5 Tbsp of kosher salt; 1 Tbsp of garlic powder; 1 tsp of freshly ground black pepper; 1 tsp of dried oregano; 1 tsp of sugar; 3 of bay leaves; 1 lb (454g) of (454g) spaghetti; 0.5 cup of grated Parmesan, plus more to garnish; 0.5 cup of finely chopped parsley

Ali Clarke and Santos Loo

March 2, 2023

Spaghetti Bolognese is a classic Italian ragu-type sauce made with ground meat, vegetables, tomato sauce, herbs, and spices. Typically this sauce is made entirely on the stovetop, requiring constant attention. With the Anova Precision Oven, everything from browning the vegetables and ground beef to cooking the sauce happens in the oven, freeing you up to do other things while making dinner. The sauce can be made 2 to 3 days in advance and held in the refrigerator in an airtight container or frozen for up to 3 months. Whether meal prepping in advance or getting dinner on the table, this rich tomato sauce will make a delicious and hearty meal anytime. Notes: This recipe uses ground beef, as beef is classic for spaghetti Bolognese, but you can absolutely sub in alternative ground meats such as ground turkey, veal, pork or a mixture of all or make this dish vegetarian by using a plant-based ground meat product. This recipe uses Diamond Crystal kosher salt.

Serves

Prep Time

00:30

Cook Time

01:15

5 (2)

131

Ingredients

2 large

carrots (about 10 ounces or 284g), peeled and cut into 1-inch cubes

4 ribs

celery (about 5 ounces or 142g), cut into 1-inch pieces

1 medium

yellow onion (about 8 ounces or 227g), peeled and cut into 1-inch pieces

6 Tbsp

extra-virgin olive oil, divided, plus more to garnish

¼ cup

tomato paste, divided

1 lb (454g)

ground beef (80/20 or 85/15)

2 cups (473ml)

red wine

1 1 (15-ounce) can (about 1 ½ cups)

plain tomato sauce

2 Tbsp

unsalted butter

1.5 Tbsp

kosher salt

1 Tbsp

garlic powder

1 tsp

freshly ground black pepper

1 tsp

dried oregano

1 tsp

sugar

bay leaves

1 lb (454g)

(454g) spaghetti

½ cup

grated Parmesan, plus more to garnish

½ cup

finely chopped parsley

Steps

1. Preheat the Oven

Rack

Place one oven rack in position 1 and one oven rack in position 5.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top, Bottom

2. Prepare the Vegetables

In a food processor, combine the carrots, celery, onion, 3 tablespoons oil, and 2 tablespoons tomato paste. Pulse, scraping the bowl halfway through, until the ingredients are evenly combined and the vegetables are finely grated with the texture of ground meat, 10 to 15 pulses. Spread onto the Anova sheet pan in an even layer and set aside.

3. Prepare the Beef

In a medium bowl, combine the ground beef, remaining 3 tablespoons oil, and remaining 2 tablespoons tomato paste. Use your hands to evenly combine the ingredients. Spread the meat onto a quarter sheet pan in an even layer.

4. Roast the Vegetables and Beef

Rack

Place the vegetables on the top rack (position 5) and the beef on the bottom rack (position 1) and roast for 25 to 30 minutes or until the vegetables and beef have released all their liquid, the liquid has evaporated, and the vegetables and beef begin to caramelize on top. Remove from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top, Bottom

00:25 Timer

5. Combine the Vegetables and Beef

Rack

Using a wooden spoon, stir the vegetables on the baking sheet, releasing any browned bits from the bottom of the pan. Use the spoon to break up the beef into small pieces that are about the texture of raw beef, and then add the beef to the vegetables, stirring the two together and spreading them out again in an even layer on the baking sheet.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top, Rear

6. Roast Vegetables and Beef

Rack

Place back on the top rack (position 5) and roast for an additional 5 to 8 minutes or until the vegetables and beef are caramelized all over. Remove from the oven and set aside.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top, Rear

00:05 Timer

7. Make the Sauce

To a heatproof pot or 5- to 7.5-quart Dutch oven (approximately 10 inches wide and 4 inches deep) add the caramelized vegetables and beef, red wine, tomato sauce, butter, spices, sugar, and bay leaves. Stir to combine.

8. Prepare the Oven

Rack

Remove the top shelf (position 5) from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 375°F

Heat: Top, Rear

9. Cook the Sauce

Rack

Cover the pot with a lid and place on the lowest rack in the preheated oven. Cook for 30 minutes or until the sauce reduces to a thick paste. Remove from the oven. Set aside.

Sous Vide Mode: Off

Steam: Off

Temp: 375.008°F

Heat: Top, Rear

00:30 Timer

10. Cook the Pasta

Bring a large pot of salted water to a boil on the stovetop. Cook the spaghetti until al dente. Reserve 1 cup of pasta cooking liquid before draining.

11. Finish the Sauce

Stir the hot pasta water, Parmesan, and parsley into the sauce until combined.

12. Assemble the Pasta and Serve

Add the pasta to the sauce and toss until evenly coated. Plate the spaghetti Bolognese. Garnish with more Parmesan and a drizzle of extra virgin olive oil. Enjoy!