Fresh Pasta With 20 Minute Sausage And Beef Bolognese Sauce Recipes

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BOLOGNESE SAUCE



Bolognese Sauce image

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 9

Number Of Ingredients 17

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

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.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g

INSTANT POT BOLOGNESE SAUCE



Instant Pot Bolognese Sauce image

The best, quick, easy instant pot bolognese sauce recipe, homemade with simple ingredients in 30 minutes. Full of onions, garlic, tomatoes, carrots, ground beef, sausage.

Provided by Abeer Rizvi

Categories     Main Course

Time 30m

Number Of Ingredients 21

1 tbsp Olive oil
1 tbsp Butter (Unsalted)
1 pound Ground beef (Lean, 90/10)
1/2 pound Italian sausage
6 cloves Garlic (Finely minced)
1 cup Onion (Finely chopped)
1 cup Carrots (Finely chopped)
1/2 cup Celery (Diced)
1/2 cup Red wine
1 can Crushed tomatoes (28 oz. can)
2 tbsp Tomato paste
1 tbsp Balsamic vinegar
2/3 cup Beef broth (Low sodium)
1-2 tsp Granulated sugar
1.5-2 tbsp Italian seasoning
1/8 tsp Red chili flakes
Salt (To taste)
Pepper (To taste)
1/4 cup Heavy cream
3 tbsp Basil (Fresh, Finely chopped)
1 tbsp Parsley (Fresh, Finely chopped)

Steps:

  • Turn on the Instant pot and set the "Saute" mode.
  • Add oil and butter.
  • When it's heated, add beef, Italian sausage and cook until no longer pink. Break up the meat with a wooden spoon as it cooks.
  • Drain grease (if necessary). You probably won't have to do this if you are using lean ground beef.
  • Add garlic, onion, carrots, celery and saute for a few minutes until vegetables are partially softened.
  • Add red wine and cook for about 2-3 minutes, stirring often, until it's reduced.
  • Add crushed tomatoes, tomato paste, balsamic vinegar, broth, sugar, Italian seasoning, red chili flakes, salt, pepper and mix until combined. Be sure to scrape the brown bits in the bottom of the pot.
  • Put the lid on and turn the valve to "Sealing."
  • Select "Manual" mode and set the timer for 20 minutes.
  • When the cook time is over, do a quick pressure release.
  • Continue coking uncovered on the Saute mode until excess liquid is evaporated/ reduced.
  • Turn off heat and mix in heavy cream, basil and parsley. Enjoy!

Nutrition Facts : Calories 455 kcal, Carbohydrate 15 g, Protein 21 g, Fat 33 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 101 mg, Sodium 626 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BOLOGNESE PASTA



Bolognese Pasta image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 4 to 8 servings

Number Of Ingredients 30

2 cups packed fresh basil leaves
1/2 cup grated Parmesan or Romano
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 pound ground beef
1 pound ground pork
3 slices bacon, chopped
1/2 cup dried onion
1/4 cup minced garlic
1/4 cup dried fennel seeds
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cracked black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 carrot, diced
3 stalks celery, diced
1 tablespoon all-purpose flour
1/4 cup white wine
3 cups store-bought tomato marinara sauce
1 cup beef or chicken stock
1 bay leaf
Salt and cracked black pepper
1 pound dry linguine or spaghetti
Salt
1/2 cup sour cream, thinned with milk or heavy cream and seasoned with salt and pepper
Grated Parmesan or Romano, for serving
Chopped fresh basil, for serving, optional

Steps:

  • For the basil pesto: Place basil leaves, grated cheese and garlic in the blender (with basil on the bottom).
  • Add half of the oil and turn the blender on to medium, then add the rest of the oil and blend until smooth.
  • Remove from blender and place in a bowl; check flavor and season with salt and pepper.
  • For the Italian sausage: In a large mixing bowl, mix the three meats together. In a smaller bowl, mix the dried onion, garlic, fennel seeds, salt, oregano and black pepper together. Sprinkle the seasonings over the meat and mix until everything is incorporated.
  • Preheat the oven to 275 degrees F.
  • Line a sheet pan with nonstick wax paper and press the meat onto it, spreading it evenly in a 1/2-inch layer. Bake for 25 to 30 minutes. Remove from the oven and let chill completely in the fridge. Crumble up the sausage.
  • For the bolognese meat sauce: Heat the olive oil in a large saucepan over medium-low heat, then add the onions, carrots and celery. Cook until the vegetables start to soften, then add 3 cups crumbled Italian sausage and cook for 1 minute. Add the flour and stir into the sausage, then cook for another couple of minutes, stirring occasionally. Add the wine to the pan and cook until evaporated. Add the marinara sauce, beef/chicken stock and bay leaf, then turn the heat to low and let simmer for 30 minutes. Give the sauce a taste and season with salt and pepper if desired.
  • For the pasta: Cook the pasta according to the package directions in salted water (do not rinse the pasta with cold water when it is finished). Drain, then return it the cooking pot and toss it with the basil pesto.
  • Place 1 cup pasta in a bowl, then top with 1/2 cup meat sauce, a tablespoon of the sour cream mix and grated Parmesan. If you wish, top with chopped fresh basil.

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE



Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1/4 cup grated carrot
1/4 cup grated onion
1/2 pound mild Italian sausage, ground
1 pound ground beef, 80/20
2 tablespoons tomato paste
3 garlic cloves, sliced
1/4 cup red wine
Salt and pepper
1 large (28 ounce) can crushed tomatoes
1/2 pound fresh pasta, such as pappardelle
3 tablespoons minced fresh basil
1/4 cup minced parsley, with some reserved for garnish
Grana Padano cheese, grated, for garnish

Steps:

  • Bring 4 quarts salted water to a boil in large pot.
  • In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
  • Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
  • Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
  • Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

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