Halloween Squid Ink Spaghetti Worms with Bolognese
Servings: 8 small servings
This Halloween Squid Ink Spaghetti Worms with Bolognese is a perfect party food to celebrate Halloween. Can be served in cups or plates. Perfect for kids and adults.
Print Recipe
Ingredients
- 1 lb squid ink spaghetti
- ¼ cup cooking oil
Bolognese:
- 1 large onion peeled, diced
- 5 cloves garlic peeled, minced
- 1 lb ground beef
- ½ cup beef broth
- 28 oz can crushed tomatoes
- 2 Tbsp tomato paste
- ¼ cup grated Parmesan cheese
Aromatics:
Seasonings:
- 1 tsp sugar or more to taste
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Cook the pasta:
- Bring a large pot of water to a boil. Add a small pinch of salt. Cook the pasta as directed on the package
- Since we will be serving this in cups and top with the bolognese sauce on top, I suggest rinsing the pasta with cold water after cooking so it won't clump together later
- If you prefer to toss your pasta in the sauce, do not rinse the pasta. Reserve about 1/2 cup of the liquid from cooking pasta
Prepare the Bolognese:
- Preheat a large skillet over medium heat. Add onion and garlic and saute for about 10 minutes until the onions are soft and translucent
- Add ground beef and use a spatula to break the meat into small pieces and cook until the meat is brown, about 5 minutes. Add seasonings and stir to mix. Add beef broth, bay leaves, all the tomatoes and their juice, tomato paste, and sugar. Bring to a simmer and cook until the sauce is slightly thickened and reduced, about 20 minutes. Have a taste. Add more salt and pepper to your taste or some sugar if necessary
Serving:
- Option 1: Portion the cooked spaghetti into small cups and just before serving, spoon the sauce over the top and sprinkle with some grated cheese.
- Option 2: Add pasta to the bolognese sauce and add the reserved pasta water while cooking over medium heat. Toss until the liquid is absorbed and then divide into cups and/or plates or just transfer to a large serving bowl and everyone can help themselves
