Quick Bolognese Sauce Recipes

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

Steps:

• Saute onion, celery, and carrot in olive oil. Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
• Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes. Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired.
• Stir in heavy cream and heat but don't boil. Serve sauce over hot pasta. Garnish with fresh basil and grated Parmesan Cheese.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the carrot and onion to the hot skillet and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute longer.
• Crumble the beef and pork into the skillet. Cook and stir until no longer pink. Pour in the red wine, parsley, and Worcestershire and cook for 5 minutes, stirring occasionally. Add the crushed tomatoes, celery salt, Parmesan cheese, and cayenne. Stir well to combine. Turn down the heat to low and simmer for 3 minutes. Season with salt and pepper, to taste.
• The sauce is ready to serve. If you would like a thicker consistency, allow the sauce to simmer longer until desired consistency is reached. If you would like a thinner consistency, pour in a little heavy cream or milk.
• Serve over hot pasta.
• Enjoy!

Steps:

• Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
• Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
• Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
• Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

Steps:

• Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
• Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
• Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.