Bolognese 3 Ways

Instructions

1. For the Bolognese, heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and cook 1 minute longer. 
2. Add the ground beef; cook and crumble until browned, about 6 to 8 minutes. Add the oregano and tomato paste and mix with the meat. Stir in crushed tomatoes, parsley, and Italian Seasoning. Bring to a boil. Season with salt and pepper. Reduce the heat to low and cook for at least 15 minutes (you can cook longer for a deeper flavor). Serve with cooked pasta, or use to make Sliders, top baked Potatoes, or for Shortcut Chili con Carne.
3. To make Bolognese Sliders, preheat oven to 350°F. Mix butter and garlic in small bowl. Set aside. Slice dinner rolls in half. Place one layer of sliced cheese on bottom half of the rolls so that the Bolognese does not seep into the bottom bread. Spoon a layer of Bolognese on top of the cheese. Top with additional layer of cheese, and then finish with the top half of the rolls. Brush the tops of the buns with garlic butter. 
4.  Bake 12 to 15 minutes, until cheese is melty and tops are golden brown. 
5. To make Jacket Potatoes, preheat oven to 350°F. Pierce potatoes with a fork all over. Rub potatoes lightly with oil, then sprinkle with salt. 
6. Bake 45 to 60 minutes or until tender. Once baked, split down the center and squeeze to open. Fill with warm leftover Bolognese, top with ricotta and serve immediately.
7. To make Shortcut Chili Con Carne, heat leftover Bolognese in a medium saucepan over medium heat. Stir in beans, diced tomatoes, chili powder, cumin and paprika. Stir in salt and pepper, to taste. 
8. Bring to simmer. Cook 10 to 20 minutes, uncovered. Add a splash of broth or water for thinner chili.  Serve with rice, cornbread, or over baked potatoes.