Spaghetti Worm Cups with Bolognese

  • Yield : 4 servings
  • Cook Time : 20m
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  • Kosher salt
  • 1 pound squid ink spaghetti
  • 1/4 cup extra-virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • Freshly ground pepper
  • 1 14.5-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 1 1/2 tablespoons chopped fresh basil
  • 1/4 cup grated pecorino romano cheese, plus more for topping


Step 1

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté, stirring occasionally, until the onion is translucent, about 10 minutes.

Step 3

Add the ground beef and ½ teaspoon each salt and pepper and cook, breaking the meat into small pieces with a wooden spoon, until browned, about 10 minutes. Add the crushed and diced tomatoes and their juices and the basil. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 15 minutes. Stir in the cheese just before serving.

Step 4

Divide the pasta among small cups and spoon the sauce over the top. Sprinkle with more cheese.

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