Bolognese Sauce Emeril Recipes

AUTHENTIC BOLOGNESE SAUCE

Steps:

• 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 (about 20-30 seconds) 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.
• After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE

Steps:

• In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
• Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
• Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
• Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
• To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

EMERIL'S LASAGNA BOLOGNESE

Steps:

• For Bolognese Sauce: In large pot heat butter over medium-high heat.
• Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
• Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
• Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
• Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• Add wine and cook till almost evaporated.
• Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
• Season to taste with salt and pepper.
• Stir in the creamand parsley and adjust seasoning if necessary.
• Set aside until ready to assemble.
• Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
• Slowly whisk in milk to blend together.
• Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
• Allow to cook for 5 minutes or so until floury taste is gone.
• Remove from heat and add salt and nutmeg to taste.
• To assemble:Preheat oven to 350.
• Butter a large rectangular baking dish.
• Spoon 1/2 cup of meat sauce onto the bottom of the dish.
• Cover with 1 layer of cooked lasagna noodles.
• Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
• Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
• Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
• Let rest for 10 minutes before serving.

EMERIL'S TURKEY BOLOGNESE SAUCE

Steps:

• In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
• Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
• Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
• Add the white wine and garlic and cook until wine is nearly evaporated.
• Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
• Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
• Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
• Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
• Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.