FAVORITE BOLOGNESE SAUCE
This Bolognese Sauce is a family favorite. Great served with homemade pasta (box pasta is good to).
Provided by Judy_SKF
Categories < 4 Hours
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan.
- Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes).
- Transfer meat to a plate or bowl. Wipe saucepan with a paper towel.
- Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan.
- Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute.
- Add sliced mushrooms and saute for 2 - 5 minutes.
- Stir in tomato paste and continue stirring for another minute.
- Add cooked ground meat back into the saucepan. Mix together with vegetables.
- Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper.
- Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down.
- Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours), stirring every 10 - 15 minutes.
- NOTE: Add additional beef broth if sauce starts to thicken too much for your taste.
- Give the sauce a taste and season with additional salt and pepper to taste.
- Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand).
- Garnish with Shaved (or grated) Parmigiano Reggiano Cheese and Chopped Parsley.
Nutrition Facts : Calories 486.4, Fat 33.9, SaturatedFat 13.6, Cholesterol 100, Sodium 1101.8, Carbohydrate 12, Fiber 2.9, Sugar 1.8, Protein 33.9
THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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
More about "favorite bolognese sauce recipes"
BOLOGNESE SAUCE | RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 10Total Time 1 hrCategory Batch CookingCalories 131 per serving
- Note: all veg weights are for trimmed, prepped vegetables.Peel (or trim) the alliums, then roughly chop.
- Peel and slice the garlic.Roughly chop the Mediterranean veg.Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (148)Calories 335 per servingCategory Main Dish, Pasta
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
THE ABSOLUTE BEST BOLOGNESE SAUCE RECIPE | CRAFTSY
From craftsy.com
Estimated Reading Time 4 mins
BOLOGNESE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (41)Total Time 2 hrs 30 minsCategory Main Dishes
GORDON RAMSAY SIMPLE AUTHENTIC BOLOGNESE SAUCE
From hellskitchenrecipes.com
THE BEST BOLOGNESE SAUCE RECIPE - PINCH AND SWIRL
From pinchandswirl.com
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
BEST BOLOGNESE SAUCE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
BEST BOLOGNESE SAUCE RECIPE - HOW TO MAKE …
From delish.com
BEST BOLOGNESE SAUCE RECIPE - HOW TO MAKE BOLOGNESE - DELISH
From delish.com
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
THE BEST BOLOGNESE SAUCE RECIPE - FOODOLOGY GEEK
From foodologygeek.com
BOLOGNESE SAUCE RECIPE - MYKETOPLATE
From myketoplate.com
HOW TO MAKE THE BEST BOLOGNESE SAUCE EVER! | MARION'S KITCHEN
From marionskitchen.com
EASY BOLOGNESE (MEAT RAGU) | JERNEJ KITCHEN
From jernejkitchen.com
MISSION TO MAKE THE BESTE SPAGHETTI BOLOGNESE : R/COOKING
From reddit.com
BEEF BOLOGNESE SAUCE | BEST BEEF RECIPES
From bestbeefrecipes.com
THE BEST BOLOGNESE SAUCE RECIPE - HEARTY, RICH AND CREAMY PASTA …
From laurenfromscratch.com
THE VERY BEST BOLOGNESE SAUCE | PUNCHFORK
From punchfork.com
BEST BOLOGNESE SAUCE (EASY BOLOGNESE RECIPE) — SALT & BAKER
From saltandbaker.com
BOLOGNESE SAUCE THE BEST (AUTHENTIC ITALIAN DINNER RECIPE)
From youtube.com
BEST BOLOGNESE SAUCE RECIPE - VALENTINA'S CORNER
From valentinascorner.com
You'll also love