Very Personal Bolognese Sauce Recipes

AUTHENTIC BOLOGNESE SAUCE

Steps:

• Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
• In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
• Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
• Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
• After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

VERY PERSONAL BOLOGNESE SAUCE

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add onion and cook, stirring to break up large chunks, until no longer pink. Drain off excess grease. Mix in the tomato paste, harissa and Worcestershire sauce until blended. Stir in the tomato sauce and garlic; reduce heat to low and simmer for 15 minutes.
• Stir in the mascarpone cheese, and simmer for another 15 minutes. Remove from the heat, and season with dried basil.

BOLOGNESE SAUCE

Steps:

• Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
• Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

THE VERY BEST BOLOGNESE SAUCE

Steps:

• In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. Add the ground veal being careful not to crowd the pot.
• Cook over med/high heat until browned and remove with a slotted spoon to a large bowl. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the veal. Drain all but 2 tablespoons of fat and repeat with the pork. Drain all the fat and brown the sausage. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
• Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
• Add the garlic and oregano, continue to cook for about 1-2 minutes. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
• Add the meat mixture to the onions and stir to combine. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper.
• Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning....since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your taste.

BOLOGNESE SAUCE

Steps:

• Heat in a large heavy-bottomed pot: 1 tablespoon olive oil.
• Add: 2 ounces pancetta, diced fine.
• Cook over medium heat until lightly browned, about 5 minutes. Add: 1 small onion, diced fine, 1 celery stalk, diced fine, 1 carrot, diced fine, 2 garlic cloves, finely chopped, 5 sage leaves, 2 thyme sprigs, 1 bay leaf.
• Cook over medium heat, stirring occasionally, until tender, about 12 minutes.
• While the vegetables are cooking, heat in a large heavy-bottomed pan, preferably cast iron: 1 tablespoon olive oil.
• Add and brown over medium-high heat, in two batches: 1 pound skirt steak, cut into 1/8-inch cubes, 4 ounces pork shoulder, coarsely ground.
• Cook until the meat is a nice chestnut color. Once all the meat is browned, pour in: 1 cup dry white wine.
• Reduce the wine by half, scraping the brown bits off the bottom of the pan. Add the browned meat and the deglazing juices to the tender vegetables with: 2 tablespoons tomato paste, Salt.
• Measure and stir together: 2 cups beef or chicken broth, 1 1/2 cups milk.
• Pour enough of this liquid into the pot to bring it to the level of the meat and vegetables. Simmer gently until the meat is very tender, about 1 1/2 hours. As the liquid reduces, keep topping it up with the rest of the broth and milk, and skimming the fat that rises to the surface.
• When the meat is tender, remove the sauce from the heat and season to taste with more salt, if needed, and: Fresh-ground black pepper.
• Include 1/4 cup dried porcini, soaked, drained, and chopped fine, with the diced vegetables.
• Other cuts of beef can be used instead of skirt steak. Chuck or hanging tenderloin will make a delicious sauce, although hanging tenderloin will require at least an hour more of cooking time to become tender. During the additional cooking time it may be necessary to add more broth or milk to keep the sauce from becoming too dry.