Spaghetti Worm Cups with Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 929
- Total Fat
- 41
- Saturated Fat
- 12
- Carbohydrates
- 101
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 40
- Cholesterol
- 89
- Sodium
- 1140
- Total: 1 hr
- Active: 20 min
Ingredients
Kosher salt
1 pound squid ink spaghetti
1/4 cup extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 pound ground beef
Freshly ground pepper
1 14.5-ounce can crushed tomatoes
1 14.5-ounce can diced tomatoes
1 1/2 tablespoons chopped fresh basil
1/4 cup grated pecorino romano cheese, plus more for topping
Directions
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté, stirring occasionally, until the onion is translucent, about 10 minutes.
- Add the ground beef and ½ teaspoon each salt and pepper and cook, breaking the meat into small pieces with a wooden spoon, until browned, about 10 minutes. Add the crushed and diced tomatoes and their juices and the basil. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 15 minutes. Stir in the cheese just before serving.
- Divide the pasta among small cups and spoon the sauce over the top. Sprinkle with more cheese.