Bolognese Sauce From The Silver Palate Recipes

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AUTHENTIC BOLOGNESE SAUCE



Authentic Bolognese Sauce image

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 3h20m

Number Of Ingredients 13

2 tablespoons olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
10 1/2 ounces ground beef (not too lean)
10 1/2 ounces ground pork
1/2 cup dry red wine
2 tablespoons tomato paste
2 1/4 cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
1/3 cup milk (2 % or whole milk)

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!

Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BOLOGNESE SAUCE FROM THE SILVER PALATE



BOLOGNESE SAUCE FROM THE SILVER PALATE image

Categories     Beef     Tomato     Sauté     Dinner

Yield 6-8 People

Number Of Ingredients 16

2 pounds hot Italian sausages
2 pounds ground beef
1/2 cup olive oil
1 large yellow onion, cut into 1/4 inch dice
4 cloves fresh garlic, minced
1 medium-size green bell pepper, seeded, cored and diced
2 ribs celery, cut into 1/4 inch dice
8-10 Italian plum tomatoes, diced
1 bay leaf
6 tablespoons fresh oregano
4 tablespoons fresh basil
Salt to taste
1 teaspoon freshly ground black pepper
1 cup dry red wine
2 cans (6 ounces each) tomato paste
1/8 teaspoon ground cinnamon (or nutmeg)

Steps:

  • Cut the sausage into 1/2 inch cubes and brown with the ground beef in the same skillet over medium heat. Drain and set aside. Over medium heat, saute the onion, garlic, green pepper, and celery until limp, about 5 minutes. Stir in the sausage, beef, tomatoes, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (or nutmeg) and simmer covered for 15 minutes. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

SILVER PALATE BOLOGNESE SAUCE



SILVER PALATE BOLOGNESE SAUCE image

Categories     Beef     Pasta     Tomato     Sauté     Stew     Dinner

Yield 6-8 People

Number Of Ingredients 16

2 pounds hot Italian sausages
2 pounds ground beef
1/2 cup unsalted butter (I use olive oil.)
1 large yellow onion, cut into 1/4 inch dice
4 cloves minced garlic
1 medium-size green bell pepper, seeded, cored and diced
2 ribs celery, cut into 1/4 inch dice
2 cans (28 ounce each) Italian plum tomatoes
1 bay leaf
3 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons salt (maybe add the salt to taste last, just in case)
1 teaspoon freshly ground black pepper
1 cup dry red wine
2 cans (6 ounces each) tomato paste
1/8 teaspoon ground cinnamon (OR nutmeg)

Steps:

  • 1. Cut the sausage into 1/2 inch cubes and brown in a heavy skillet over medium heat. Drain and set aside. ( I cut the sausages in 2 inch long pieces.) 2. Brown the ground beef in the same skillet over medium heat. Drain and set aside. 3. Melt the butter in a large saucepan over medium heat. Add the onion, green pepper, and celery and saute until limp, about 5 minutes. (I use olive oil.) 4. Stir in the sausage, beef, tomatoes with liquid, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (OR nutmeg) and simmer covered for 15 minutes. 5. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

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