BOLOGNESE SAUCE
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
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
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
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
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
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
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
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
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
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)
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
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
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
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
More about "simple bolognese recipes"
EASY BOLOGNESE | THE MODERN PROPER
From themodernproper.com
Ratings 13Total Time 55 minsCuisine ItalianCalories 668 per serving
- Add the ground beef and ground pork, and cook until browned, breaking up the meat as you stir
- Pour in the jar of store-bought marinara sauce along with salt and pepper and simmer for 30 minutes, stirring occasionally, until sauce thickens
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (410)Servings 4
- Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
- Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
- Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
- Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
BAREFOOT CONTESSA | WEEKNIGHT BOLOGNESE, UPDATED | RECIPES
From barefootcontessa.com
- 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.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce. Serve hot with Parmesan on the side.
- NOTES:If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork. You can even substitute chopped mushrooms for a vegetarian dinner!
EASY SPAGHETTI BOLOGNESE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
BOLOGNESE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (40)Category Main DishesServings 6Total Time 2 hrs 30 mins
QUICK EASY BOLOGNESE SAUCE - SIMPLY RECIPES
From simplyrecipes.com
3.7/5 (3)Total Time 40 minsCuisine ItalianCalories 399 per serving
SIMPLE BOLOGNESE | GIADZY
From giadzy.com
5/5 (3)Author Giada De LaurentiisServings 6Total Time 55 mins
TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
From allrecipes.com
PASTA BOLOGNESE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Pasta Sauce
- Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
EASY SPAGHETTI BOLOGNESE RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory MainsServings 4Total Time 20 mins
- Meanwhile, heat 1 tbs extra virgin olive oil in a large, deep frying pan over medium-high heat. Cook base mix for 4 minutes or until softened. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add sauce and bring to the boil. Reduce heat to medium, then simmer for 5 minutes or until slightly thickened.
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ...
From thekitchn.com
- 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.
- Anne Burrell’s Pasta Bolognese. Overall rating: 4/10. Get the recipe: Anne Burrell’s Pasta Bolognese. Read more: I Tried Anne Burrell’s 5-Star Pasta Bolognese (It’s Made with a Shocking Amount of Wine)
- 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.
EASY BOLOGNESE SAUCE RECIPE – SUGARY LOGIC
From sugarylogic.com
4.7/5 (13)Total Time 40 minsCategory Main CourseCalories 732 per serving
QUICK AND EASY BOLOGNESE | RICARDO
From ricardocuisine.com
5/5 (144)Total Time 30 minsCategory Main DishesCalories 410 per serving
CLASSIC BOLOGNESE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (231)Servings 6-8Cuisine ItalianCategory Dinner
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Total Time 2 hrs 40 minsCategory Dinner, SauceCalories 936 per serving
BISON BOLOGNESE | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 50 minsCategory Dinner, Main CourseCalories 519 per serving
EASY BOLOGNESE RECIPES
From tfrecipes.com
BOLOGNESE RECIPES | BBC GOOD FOOD
EASY SPAGHETTI BOLOGNESE - RECIPES - HEALTHIER FAMILIES - NHS
From nhs.uk
WORLD'S BEST BOLOGNESE SAUCE RECIPE - ALL INFORMATION ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love