1 easy bolognese recipe, 3 yummy ways

This hearty staple is the starting point of our three mouthwatering recipes. Get the recipe: Slow-Cooked Big Batch Bolognese

Reheat 1 thawed portion of bolognese in a medium saucepan over medium-high, stirring often, about 8 min. Meanwhile, cook 5 cups pappardelle according to package instructions. Remove sauce from heat and stir in 1/2 cup grated Parmesan. Add drained pappardelle and stir until well coated. Top with more Parmesan shavings if desired.

Reheat 1 thawed portion of bolognese in a medium saucepan over medium-high, stirring often, about 8 min. Serve sandwiched between toasted burger or kaiser buns, topped with 1 thinly sliced large tomato and 1/4 cup crispy onions, if desired.

Boil 250 g peeled and chopped Yukon Gold potatoes with 1/2 small cauliflower, chopped, in a pot of water until tender, about 12 min. Drain, then mash with 2 tbsp each unsalted butter and 10% cream, and 1/4 tsp salt. Reheat 1 thawed portion of bolognese with 1/2 cup each frozen peas and corn in a medium sauce-pan over medium-high, stirring often, 8 min. Scrape mixture into an 8 x 8-in. baking dish. Top with mash. Sprinkle with 1/4 cup grated Parmesan. Broil until top is golden, about 5 min.

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