Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Bolognese on Toast with Caesar Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 300
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 35 mg
- Sodium
- 502 mg
The secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concentrated tomato paste and a tiny splash of soy sauce. Crusty toast replaces pasta as a fun new way to serve this meaty sauce while a big, tangy Caesar salad rounds out the easy, but impressive meal.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 300
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 35 mg
- Sodium
- 502 mg
Ingredients
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Directions
- In a large deep skillet, heat the olive oil until shimmering. Add the onions, minced garlic and a pinch of salt and cook over medium-high heat, stirring occasionally, until barely starting to soften, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 5 to 7 minutes. Stir in the tomato paste and cook until sizzling, 1 to 2 minutes. Stir in the marinara sauce and soy sauce and bring to a simmer, then reduce the heat to low and cook until the fat starts to separate from the sauce, 7 to 10 minutes.
- Meanwhile, in a food processor, combine the mayonnaise, vinegar, mustard, anchovies and grated garlic, then puree until smooth. Scrape the dressing into a bowl, stir in the Parmesan, and season with salt and pepper.
- In a large bowl, toss the romaine with the dressing until well coated. Season the salad with salt and pepper.
- Preheat a grill pan or large skillet over medium-high heat. Brush the bread on both sides with olive oil and cook, in batches if necessary, until toasted, 2 to 3 minutes per side.
- Arrange the toast on four plates. Spoon about 1 cup of the Bolognese sauce on each slice of toast and then pile the salad alongside. Serve, passing more Parmesan at the table.
