BOLOGNESE SAUCE
This sauce must cook slowly for several hours to develop its full flavor. The recipe makes a lot of sauce, but it is just as easy to make a lot as a little, and you can freeze any extra successfully.
Provided by kiwidutch
Categories Sauces
Time 5h
Yield 7 cups
Number Of Ingredients 12
Steps:
- In a large skillet, heat the butter and oil over moderately low heat.
- Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
- Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
- Stir in the prosciutto.
- Add the wine and simmer until most of the wine has evaporated.
- Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
- Add the tomatoes, nutmeg and salt and pepper to taste.
- Cover partially and adjust the heat to maintain a bare simmer.
- Cook 4 hours, stirring occasionally.
- During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
- Taste and adjust the seasoning.
Nutrition Facts : Calories 403.1, Fat 26.2, SaturatedFat 10.3, Cholesterol 91.1, Sodium 292.1, Carbohydrate 14.3, Fiber 2.1, Sugar 10.7, Protein 23.6
"REAL" ITALIAN BOLOGNESE SAUCE
After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
- Add onion, celery, carrot, garlic, and bacon.
- Cook until onions are translucent (about 8 to 10 minutes).
- Remove bacon and remove fat.
- Chop lean portions of bacon in small pieces and return to pot.
- Add Ground beef and ground Pork, and cook until meat loses red, raw color.
- Raise heat and add wine and consomme.
- Cook sauce until wine and consomme are mostly evaporated.
- Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
- Let cook for approximately 20 minutes.
- Add crushed tomatoes and bring heat to a boil.
- Once the mixture comes to a boil, return to simmer.
- Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
- About 5 to 10 minutes before serving, add milk.
- Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
- Remaining sauce may be frozen for up to two months for future use.
NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI
Nonna Consuelo (Kelly Ripa's Mother-In-Law) made an appearance on "Mom's Week" on LIVE with Kelly & Michael to show her authentic Italian Bolognese Sauce. I have made this many times, and I can't go back to any other recipe. This sauce freezes well; feel free to double or triple the recipe to make a big batch.
Provided by Cake Baker
Categories Sauces
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Brown, crumble and drain the meat. Set it aside.
- Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
- In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
- Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
- Cook at low heat for 10 minutes, stirring frequently.
- Finely chop the basil and crush the oregano. Add them to the cooking sauce.
- Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
- Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
- Cook sauce for 5 more minutes.
- **Note: Generally, the sauce is done when the garlic is soft.
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
AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)
A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.
Provided by Alan in SW Florida
Categories Sauces
Time 2h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
- Mangia!
Nutrition Facts : Calories 296, Fat 15.5, SaturatedFat 4.4, Cholesterol 75.1, Sodium 768, Carbohydrate 15, Fiber 3.4, Sugar 3.4, Protein 20.1
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