Bucatini Bolognese Dinner for Two

The Bucatini & Bolognese

1. Bring a large pot of salted water to a boil (salty water is good water!), then drop in the bucatini and give it a stir. 
2. Cook for about 2-3 minutes, then test a strand of pasta for doneness. (We like it al dente, with a little chew!)
3. Reserve about ½ cup pasta water and strain. Set the pasta aside, and drizzle some olive oil over it to help prevent sticking ;)
4. Add a pat of butter and your bolo into the emptied pasta pot and set over medium-low heat, stirring to warm. 
5. Once the sauce is nice and hot, add that bucatini back in and stir to make sure it’s well coated.
6. If the sauce is looking a little thick, add a splash or two of the reserved pasta water to thin it out as desired.
7. Give the bolo a taste to make sure you’re happy with the seasoning- add a little salt and black pepper if you like!

The Focaccia

1. Toast in the oven, toaster oven, or air fryer!

Use your tongs to grab a bundle of that bucatini. As you lower it into the bowl, give the bowl a spin or rotate the tongs to form a noodle nest. Release the tongs! Dollop your whipped ricotta over the top for a final flourish. Use your focaccia to wipe up all that good sauce when you’re done!

Freezing your for later? No problem! Toss your containers of pasta and sauce in the freezer– when you’re ready, pop them in the fridge for 24 hours (or until thawed) and follow the steps above!