AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)
A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.
Provided by Alan in SW Florida
Categories Sauces
Time 2h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
- Mangia!
Nutrition Facts : Calories 296, Fat 15.5, SaturatedFat 4.4, Cholesterol 75.1, Sodium 768, Carbohydrate 15, Fiber 3.4, Sugar 3.4, Protein 20.1
AUTHENTIC BOLOGNESE SAUCE
I found this recipe on www.foodnouveau.com and I finally got around to trying it last night... absolutely delicious! My daughter says it tastes just like the Bolognese we've had in Italy. The surprise ingredient is milk... who knew? Don't rush this sauce... it really needs those 4 hours on a low simmer to develop all the wonderful flavors. (For great step by step photos go to http://foodnouveau.com/2010/09/08/italy/how-to-make-an-authentic-bolognese-sauce/)
Provided by Hollyism
Categories European
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced pancetta and cook for a further 10 minutes, until vegetables are softened and pancetta is golden.
- Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate - which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain, set a timer to 15 minutes. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan - this flavorful crust will then be deglazed with white wine. Watch over your pan as you don't want your meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of your 15-minute sautéing time (on my stove, that's after about 8-9 minutes).
- Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
- Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time - don't be afraid of adding more salt (tasting each time you add some), it is this recipe's key seasoning.
- To serve: Reheat the sauce. Mix in a knob or two of butter and about two generous tablespoons of freshly grated parmigiano-reggiano per serving - these last additions will produce an incredibly creamy flavor. Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated parmigiano-reggiano, to taste.
"REAL" ITALIAN BOLOGNESE SAUCE
After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
- Add onion, celery, carrot, garlic, and bacon.
- Cook until onions are translucent (about 8 to 10 minutes).
- Remove bacon and remove fat.
- Chop lean portions of bacon in small pieces and return to pot.
- Add Ground beef and ground Pork, and cook until meat loses red, raw color.
- Raise heat and add wine and consomme.
- Cook sauce until wine and consomme are mostly evaporated.
- Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
- Let cook for approximately 20 minutes.
- Add crushed tomatoes and bring heat to a boil.
- Once the mixture comes to a boil, return to simmer.
- Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
- About 5 to 10 minutes before serving, add milk.
- Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
- Remaining sauce may be frozen for up to two months for future use.
RAGU ALLA BOLOGNESE
This is a traditional ragu bolognese sauce. Garlic and herbs aren't traditionally used and only a little tomato paste or a couple of tomatoes are usually added. Enjoy
Provided by Terese
Categories Veal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large heavy based saucepan.
- Add bacon, onion, carrot and celery.
- Cook over low heat until vegetables are soft.
- Raise the heat and add the mince.
- Cook until brown.
- Add tomato paste and cook for 1 minute.
- Add wine and simmer for 1 minute.
- Add bay leaf and half the stock.
- When stock has been absorbed add remaining stock and milk.
- Season well.
- Simmer covered for 2 1/2- 3 hours.
- If using liver stir in now and simmer another couple of minutes.
- Toss through spahetti and serve with parmesan cheese.
Nutrition Facts : Calories 624.8, Fat 24.6, SaturatedFat 10, Cholesterol 109.8, Sodium 454.4, Carbohydrate 58.3, Fiber 3.1, Sugar 3.5, Protein 34.6
RAGU ALLA BOLOGNESE (BOLOGNESE MEAT SAUCE)
Make and share this Ragu Alla Bolognese (Bolognese Meat Sauce) recipe from Food.com.
Provided by Shana C
Categories Sauces
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the vegetables and meat in the butter and olive oil.
- Season with salt and better, add tomato paste with a bit of water to dilute.
- Cover and cook on very low heat for 1.5 hours, adding hot water as needed.
- I serve on medium pasta shells to capture the sauce. Serve with pecorino romano cheese.
Nutrition Facts : Calories 280.1, Fat 24, SaturatedFat 9.8, Cholesterol 61.5, Sodium 164.9, Carbohydrate 5.1, Fiber 1.2, Sugar 2.6, Protein 11.3
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