Sauce Bianco Red Recipes
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.
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