Creative Leftovers Recipe: Potato alla Bolognese
Posted under: It’s Sunday afternoon and you decide to make a large batch of spaghetti. The kitchen smells wonderful and you can’t wait to gorge yourself on some delicious Italian comfort food. The only problem is, you’ve made way too much sauce for the amount of pasta you’ve cooked or could possibly eat. But that’s OK because leftover spaghetti sounds pretty dang good later in the week. But then that later comes and you realized that you’re just too lazy to boil some more pasta, or that having spaghetti again really doesn’t sound very good anymore. The answer: make a completely new dish out of your leftover meat sauce!
Potato alla Bolognese
Recipe for Baked Potatoes with Italian Toppings
Take a couple potatoes, pierce them all over with a fork, and pop them in the microwave for five minutes or so until soft. Plop them on a plate, mash them up, then top with leftover spaghetti sauce, which you’ve also reheated in the microwave. Any spaghetti sauce will do, but a nice rich beef and pork bolognese is an exceptional choice. Then top with grated mozzarella cheese and some shredded parmesan, romano, and/or asiago cheese, and place in the microwave. Microwave on high until the cheese is melted, about 2 minutes. Top with olives, green onions, chopped parsley, chopped basil, or whatever Italian topping suits your fancy. I used olives and parsley.
Voila! You now have a completely new dish out of your leftover spaghetti sauce. It tastes absolutely nothing like spaghetti, but is just as delicious and comforting. And the best part is that it only took you about 10 minutes to make! Fabulous!!
Potato alla Bolognese with Olives
Recipe by Jothan Yeager, January 2014
The Bald Gourmet shares a great leftover idea for spaghetti sauce.
2 Comments + Add Comment
I love hearing from my readers, so please go ahead and leave a comment!
Welcome!
Recent Comments
- The Bald Gourmet on Recipe: Best Home Canned Thick and Chunky Salsa
- Tina on Recipe: Best Home Canned Thick and Chunky Salsa
- The Bald Gourmet on Recipe: Best Home Canned Thick and Chunky Salsa
- The Bald Gourmet on Recipe: Best Home Canned Thick and Chunky Salsa
- Liz Schwartz on Recipe: Best Home Canned Thick and Chunky Salsa
Great idea…I used to do something similar with leftover chili. Will have to try it with red sauce.
On another topic…wonder where you have been dining out lately. Boise has several new restaurants that have opened over the past six months or so…nice to see after the downturn. State and Lemp…10 Barrel Brewing…and next month Ruth Chris to name a few.
Chili on potatoes is where I got the idea for this! Good call Joan.
I’ve been on an eating out hiatus the past few months. Though I have been watching 10 Barrel Brewing. That place is packed every night! Not sure if it’s for the food or the ale. I plan to try them out soon and write a review. Also The Yardhouse and Kona Grill at the Village in Meridian.