CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
BOLOGNESE BIANCO
It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromatics and herbs, white wine, and a little garam masala, an Indian spice blend that mimics the spices used in Tuscany. Cream adds body and richness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
- Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
- Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.
BIANCO RED
Provided by Food Network
Categories main-dish
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside. Heat butter and olive oil in a stock pot over medium heat. Add onion and garlic and saute until softened; do not let brown. Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water). Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed. Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical). When sauce has reduced substantially and thickened considerably, remove celery and bay leaf. Serve over cooked pasta and top with Parmesan, if desired.
SAUCE-BIANCO RED
Make and share this Sauce-Bianco Red recipe from Food.com.
Provided by frozenmargarita
Categories Sauces
Time 4h45m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside.
- Heat butter and olive oil in a stock pot over medium heat.
- Add onion and garlic and saute until softened; do not let brown.
- Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water).
- Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed.
- Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical).
- When sauce has reduced substantially and thickened considerably, remove celery and bay leaf.
- Serve over cooked pasta and top with Parmesan, if desired.
Nutrition Facts : Calories 831.6, Fat 34.3, SaturatedFat 11.9, Cholesterol 88.1, Sodium 1262.6, Carbohydrate 80.9, Fiber 4.9, Sugar 7.3, Protein 39.6
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