Spicy Bolognese Sauce Recipes

BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

SPICY SPAGHETTI BOLOGNESE

Steps:

• Gas 7, 210 C
• Fry the mince, chopped onion and garlic with a little oil until the onions are soft and the meat is brown.
• Add the sliced mushrooms (or other vegetables) and fry for a couple of minutes.
• Crumble in the stock cube and stir in the chopped tomatoes, puree and chilli and simmer for about 20 minutes.
• You may need to add a little water if the mixture becomes to dry.
• Serve with pasta.

HOW TO MAKE BOLOGNESE SAUCE

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

THE BEST SPAGHETTI BOLOGNESE RECIPE

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.

BOLOGNESE SAUCE

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.

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

SPICY BOLOGNESE SAUCE

Steps:

• Heat oil in a medium saucepan and saute the onion, garlic, celery and the chilli (take seeds out for a milder flavour before you dice the chilli). cook slowly until soft.
• Add the Meat and stir with a fork until its well broken up and turned brown.
• Add the tomatoes, with the juice, and all the other ingredients, and simmer stirring every so often for approximately an hour or until its thickened up.
• Cook spaghetti or pasta for the usual length of time, until its al dente, drain well. dont wash it with hot water as the sauce will stick better. Add the sauce and stir well. serve immediately with a tomato salad and crusty bread.
• You can freeze the sauce easily.

PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Place onion, carrot, and celery in a food processor and pulse until in small pieces. Set aside.
• Heat a large saucepan over medium-high heat. Add olive oil and onion, carrot, celery mixture. Saute for 3 minutes.
• Add ground chuck and pork and break up as much as possible. Sprinkle with salt and add milk. Cook until milk is reduced and meat starts to sizzle, 10 to 15 minutes. (It took at LEAST 15 minutes for me.)
• Mix in wine and continue to cook until wine reduces by half. Reduce heat to simmer and add tomato paste. Stir in completely.
• Add tomato puree, sugar, and water and mix well. Cover and simmer over low heat for 1 hour. Stir often. Add more water if sauce gets too thick.
• Cook pasta according to package directions. Pour into a large serving bowl, mix in sauce, top with grated parmesan and basil.

SPICY LAMB BOLOGNESE

Steps:

• Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
• Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
• Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.