Simple Bolognese Recipes

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BOLOGNESE SAUCE



Bolognese Sauce image

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 8 Cups

Number Of Ingredients 16

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 ounces pancetta, cut into 1/4-inch pieces (2/3 cup)
2/3 cup minced yellow onion (1/2 medium)
2/3 cup minced carrot (2 medium)
2/3 cup minced celery (1 rib)
1 pound ground beef, such as chuck or sirloin
1 pound ground pork
3 tablespoons plus 1 teaspoon tomato paste
1 cup dry white wine
1 1/4 cups whole milk
5 sprigs thyme, tied into a bundle with kitchen twine
1 to 2 fresh bay leaves
1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill)
6 to 7 cups Basic Chicken Stock
Coarse salt and freshly ground pepper

Steps:

  • Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
  • Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
  • Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

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

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Italian     Mince     Tomato     Minced beef     Pork

Time 1h15m

Yield 6

Number Of Ingredients 12

2 cloves of garlic
1 onion
2 sprigs of fresh rosemary
6 rashers dry-cured higher-welfare smoked streaky bacon
olive oil
500 g minced beef
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Parmesan cheese
extra virgin olive oil

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
  • Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
  • Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
  • Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
  • Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
  • About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
  • Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
  • Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
  • Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

Nutrition Facts : Calories 618 calories, Fat 15.6 g fat, SaturatedFat 5.7 g saturated fat, Protein 37.6 g protein, Carbohydrate 78.5 g carbohydrate, Sugar 12.3 g sugar, Sodium 2.4 g salt, Fiber 3.2 g fibre

MARCELLA HAZAN'S BOLOGNESE SAUCE



Marcella Hazan's Bolognese Sauce image

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.

Provided by The New York Times

Categories     dinner, pastas, main course

Time 4h

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

Steps:

  • Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  • Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  • Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)



Homemade Bolognese Sauce (Pappardelle) image

Rich tomato based meat sauce with beef and pork is combined with all the traditional ingredients of pasta bolognese for a flavorful weeknight meal that you can whip up in no time!

Provided by Holly Nilsson

Categories     Pasta     Sauce

Time 1h20m

Number Of Ingredients 16

2 tablespoons olive oil
4 garlic cloves (crushed)
1 onion (finely diced)
1 carrot (finely diced)
1 rib celery (finely diced)
1 pound ground beef
½ pound ground pork
1 ¼ cups red wine (or beef broth)
1 cup whole milk
28 ounces whole tomatoes (with juice)
4 tablespoons tomato paste
1 teaspoon Italian seasoning
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
pappardelle or tagliatelle (or another long pasta for serving)

Steps:

  • Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
  • Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
  • Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
  • Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
  • Toss pasta with sauce adding pasta water to thin out if needed.
  • Serve hot with parmesan cheese.

Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
  • Serve hot.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

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2019-12-21 Classic Bolognese sauce recipes call for lengthy simmer times—we’ve read recipes that call for up to six hours of cooking—but our …
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2019-01-07 Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, …
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  • Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
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BAREFOOT CONTESSA | WEEKNIGHT BOLOGNESE, UPDATED | RECIPES
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Weeknight Bolognese, updated from Barefoot Contessa. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground …
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  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute. Pour the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
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EASY SPAGHETTI BOLOGNESE RECIPE - BBC FOOD
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EASY SPAGHETTI BOLOGNESE RECIPE | WOOLWORTHS
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I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ...

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  • Ina Garten’s Weeknight Bolognese. Overall rating: 3/10. Get the recipe: Ina Garten’s Weeknight Bolognese. Read more: Ina Garten’s Bolognese Is Ready in 30 Minutes.
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  • Food & Wine’s Pasta Bolognese, by Grace Parisi. Overall rating: 8/10. Get the recipe: Food & Wine’s Pasta Bolognese. Read more: This Pasta Bolognese Has Thousands of 5-Star Ratings.
  • Marcella Hazan’s Bolognese Meat Sauce. Overall rating: 10/10. Get the recipe: Marcella Hazan’s Bolognese Meat Sauce. Read more: Marcella Hazan’s Bolognese Sauce Confirms She’s the Queen of Italian Cooking.


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CLASSIC BOLOGNESE | ITALIAN RECIPES | SBS FOOD
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From sbs.com.au
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THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
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2022-01-20 Bolognese is one of my absolute favorite classic Italian dishes, and I love it in all kinds of variations. My simple bolognese is an old standby, but I like to switch it up – and in this case, Bison makes for a lighter, leaner choice as opposed to beef. Bison generally has less fat and more protein, which makes it a lighter choice for an easy weeknight – and while some …
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EASY BOLOGNESE RECIPES
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
From tfrecipes.com


BOLOGNESE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


EASY SPAGHETTI BOLOGNESE - RECIPES - HEALTHIER FAMILIES - NHS
Method. Heat a large saucepan and add the minced beef, a handful at a time, cooking until browned. Add the onion and cook for another few minutes. Add all the the remaining ingredients to the pan, apart from the spaghetti. Bring to the boil, then lower the heat and simmer gently for 15 to 20 minutes. Information:
From nhs.uk


WORLD'S BEST BOLOGNESE SAUCE RECIPE - ALL INFORMATION ...
The absolute best Bolognese Sauce recipe, perfect for making pasta bolognese at home! Luscious, rich & hearty, this bolognese is an Italian meat sauce made of ground beef & pork, pancetta, red wine & tomatoes, which simmers for hours on the stovetop before getting tossed into a pile of pasta for the perfect pasta bolognese dinner.
From therecipes.info


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