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.
KOREAN BULGOGI BOLOGNESE
In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
- Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
- As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
- Divide pasta in bowls and top with Bolognese. Serve with Parmesan.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 20 grams, Carbohydrate 90 grams, Fat 34 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1926 milligrams, Sugar 20 grams, TransFat 1 gram
ASIAN BOLOGNESE
Steps:
- Season ground chicken with salt and pepper in a medium sized bowl. Set aside.
- Mix together soy sauce, cornstarch and water. Carve the tops out of each tomato (the part that connects the tomato to the vine).
- Bring 2 quarts of water to boil. While waiting for water to boil, prepare an ice bath. Place tofu into a serving dish. Heat in microwave for 1 minute. Drain off any excess liquid.
- When water boils, place tomatoes into boiling water for 1 minute. Place immediately into ice bath. Let sit in ice bath for about 2 minutes. Remove and peel off skins. Then quarter the tomatoes.
- Heat olive oil over medium-high heat in wok. Add garlic. When garlic starts to brown, add ground chicken. Break chicken into small bits with spoon or spatula. Cook until chicken begins to brown. Remove chicken from wok. Return wok back to medium-high heat. Add tomatoes. When tomatoes start to juice (about 5 minutes), bring chicken back to wok. Turn heat to high. Make sure wok is as hot as possible and move meat-tomato mixture out to sides of wok forming a donut. Give the cornstarch sauce a couple of stirs before pouring it into the donut of the wok. Let it sit on the heat for about 10 seconds. Sauce should begin to boil and thicken. Stir-fry for another minute. Pour mixture into serving dish over tofu.
- Serving suggestion: Jasmine rice.
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