Big Batch Bolognese Sauce Recipes

BIG-BATCH BOLOGNESE SAUCE

Steps:

• Melt butter in 12-inch skillet over med-high heat.
• Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in wine, scraping up any browned bits; transfer to slow cooker.
• Stir tomatoes in slow cooker.
• Mash bread and heavy cream into paste in large bowl using fork.
• Mix in meatloaf mix, ½ tsp salt, and ½ tsp pepper using hands.
• Stir meatloaf mixture into slow cooker, breaking up any large pieces.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of meat with spoon.
• Season with salt and pepper to taste.
• Makes enough sauce for 3 lb. pasta.

BIBA'S TAGLIATELLE AND BOLOGNESE RAGU

Steps:

• Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
• Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
• Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
• Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

BIG-BATCH BOLOGNESE

Steps:

• Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
• Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.
• If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.

BEST-EVER BOLOGNESE SAUCE

Steps:

• In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
• Add mushrooms and garlic. Cook 3 - 5 minutes longer.
• Drain.
• Add remaining ingredients EXCEPT whipping cream.
• Bring to boil.
• Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
• Stir in cream; heat through.
• Serve over pasta.
• Freezes well.