ASIAN BOLOGNESE
Steps:
- Season ground chicken with salt and pepper in a medium sized bowl. Set aside.
- Mix together soy sauce, cornstarch and water. Carve the tops out of each tomato (the part that connects the tomato to the vine).
- Bring 2 quarts of water to boil. While waiting for water to boil, prepare an ice bath. Place tofu into a serving dish. Heat in microwave for 1 minute. Drain off any excess liquid.
- When water boils, place tomatoes into boiling water for 1 minute. Place immediately into ice bath. Let sit in ice bath for about 2 minutes. Remove and peel off skins. Then quarter the tomatoes.
- Heat olive oil over medium-high heat in wok. Add garlic. When garlic starts to brown, add ground chicken. Break chicken into small bits with spoon or spatula. Cook until chicken begins to brown. Remove chicken from wok. Return wok back to medium-high heat. Add tomatoes. When tomatoes start to juice (about 5 minutes), bring chicken back to wok. Turn heat to high. Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut. Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok. Let it sit on the heat for about 10 seconds. Sauce should begin to boil and thicken. Stir-fry for another minute. Pour mixture into serving dish over tofu.
- Serving suggestion: Jasmine rice.
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
- Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
TRADITIONAL SPAGHETTI BOLOGNESE
i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.
Provided by fireball
Categories Spaghetti
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Nutrition Facts : Calories 534.3, Fat 38.1, SaturatedFat 15.1, Cholesterol 120.9, Sodium 513.1, Carbohydrate 11.6, Fiber 2.8, Sugar 5.8, Protein 29.8
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
MOM'S SPAGHETTI BOLOGNESE
Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
- Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
- Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g
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