Combi Oven Spaghetti Bolognese

Ali Clarke and Santos Loo
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
4
Prep Time
00:30
Cook Time
01:15
Combi Oven Spaghetti Bolognese
5 (2)
85
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
3
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.
Prepare the Vegetables

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.
Prepare the Beef

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.
Roast the Vegetables and Beef
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.
Combine the Vegetables and Beef
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top

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.
Roast Vegetables and Beef
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
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.
Make the Sauce

8. Prepare the Oven

Rack
Remove the top shelf (position 5) from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top

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.
Cook the Sauce
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear, Top
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.
Cook the Pasta

11. Finish the Sauce

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

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!
Assemble the Pasta and Serve
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