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Spaghetti Bolo

You know what they say: YOLO, so you might as well bolo as much as you can. OK, maybe that’s not a real saying, but it should be! Because why wouldn’t you seize every possible opportunity to feast on bolognese?! Especially when it’s served with fresh-made spaghetti from our friends at Deano’s and Chef Emily’s famous focaccia.

We hope you enjoy every last bite of your bowl-o 😉  

What’s in your bag:

  • Deano’s fresh spaghetti
  • Grass-fed beef bolognese
  • Black pepper whipped ricotta
  • Cherry tomato + rosemary focaccia
  • Little Leaf salad with shaved radish + fennel
  • Lemon vinaigrette

What you’ll need from home:

  • Large pot
  • Strainer
  • Butter
  • Sheet tray
  • Mixing bowl

Total prep time: 15-20 minutes

The Spaghetti + Bolognese

  1. Bring a large pot of salted water to a boil (salty water is good water!), then drop in the spaghetti 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 it. 
  5. Once it’s nice and hot, add that spaghetti back in and stir to make sure it’s well coated in sauce.
  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 Salad + Focaccia

  1. Pop your focaccia in a 350F oven on a sheet tray or in the toaster until it gets as crispy as you want it. 
  2. Throw the greens into a mixing bowl. Season with S+P.
  3. Drizzle the vinaigrette over the top and toss, toss, toss!

Use your tongs to grab a bundle of that spaghetti. 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. Salad and focaccia goes on the side.

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

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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