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- 3-4 cup(s) Bolognese Sauce
- 1 pound(s) Whole wheat spaghetti
- 1/2 cup(s) Reggiano Cheese
- 1/4 cup(s) red wine vinegar
- 1-2 tablespoon(s) dijon mustard
- 1 tablespoon(s) honey
- 1/2 cup(s) Extra Vigin Olive oil to drizzle
- 4 cup(s) baby salad greens
- 1 pint(s) cherry tomatoes
- 1/2 cup(s) English Cucumber sliced into half moons
- 5 whole(s) Radishes sliced
- 1. Bring a large pot of water to boil. Salt the water then drop in the pasta and cook until al dente. Drain and reserve.
- 2. In a high-sided skillet over medium heat, bring the leftover Bolognese sauce to a bubble. Add in the cooked pasta and toss thoroughly. Transfer to a large serving bowl and top with the grated cheese.
- 3. While the sauce is heating up, whisk together the vinegar, mustard, honey and EVOO in a large salad bowl until combined. Season with salt and pepper to taste. Mix in the baby greens, cherry tomatoes, cucumber and radishes. Serve alongside the pasta.
This recipe is a personal recipe added by KWhite32 and has not been tested or endorsed by MyRecipes.
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Spaghetti Bolognese Recipe at a Glance
- COURSE: Main Dishes