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 WITH BOLOGNESE SAUCE
Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.
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
HOW TO MAKE BOLOGNESE SAUCE
This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 3h35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.2 g, Cholesterol 84 mg, Fat 20.9 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 8.8 g, Sodium 935.1 mg, Sugar 8.6 g
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.
SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
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.
SPAGHETTI AND ZESTY BOLOGNESE RECIPE
Wow your guests' taste buds with our Spaghetti and Zesty Bolognese Recipe. Plus, our Spaghetti and Zesty Bolognese Recipe is ready in just half an hour.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.
- Meanwhile, cook spaghetti as directed on package, omitting salt.
- Remove sauce from heat. Add cream cheese; stir until melted. Drain pasta; place on platter. Top with sauce and Parmesan.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 6 g, Protein 21 g
SPAGHETTI WITH BOLOGNESE SAUCE
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
- Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
- When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
SPAGHETTI WITH ZESTY BOLOGNESE SAUCE
Enjoy some Healthy Living Spaghetti with Zesty Bolognese Sauce tonight! Italian dressing gives your tasty spaghetti's Bolognese sauce its zesty flavor.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low 15 min., stirring occasionally.
- Meanwhile, cook spaghetti as directed on package, omitting salt.
- Remove sauce from heat. Add Neufchatel; stir until melted. Drain spaghetti; place in large bowl. Top with sauce and Parmesan.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
"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.
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
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