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.)
PERFECT BOLOGNESE SAUCE
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
- Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
- Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.
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
BOLOGNESE SAUCE
Steps:
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
- Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
- Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
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 ULTIMATE BOLOGNESE SAUCE
Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.-Mike Easton
Provided by Chef Mike Easton
Categories Sauce Pork Tomato Sauté Ground Beef Bon Appétit Seattle Washington Sauce Secrets
Yield Makes 6 cups sauce
Number Of Ingredients 26
Steps:
- Spice It Up:
- Toast spices in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes (this releases their flavor). Let cool, then finely grind in a spice mill (or use a mortar and pestle).
- The Flavor Base:
- Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat. Season with salt and pepper and cook, stirring occasionally, until livers are deeply browned.almost burned, really-5-8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper. Cook, stirring as needed, until onion is brown and soft, 5-8 minutes more. Stir in garlic and cook until soft, about 2 minutes. Stir in spice mixture and 1 1/2 teaspoons salt.
- Meat of the Matter:
- Add tomatoes, then wine, stirring and scraping up any bits stuck to the bottom of the pot. Add meat and stir to combine (the mixture will be fairly stiff but will loosen as it cooks). Add milk and mix well-everything should be evenly coated.
- Low and Slow:
- Cover pot with a lid and transfer to oven; bake for 6 hours.
- Custom Blend:
- Remove pot from oven. The sauce will have firmed up; stir to loosen. Pluck out thyme and, using an immersion blender, puree sauce until smooth. Add vinegar and season with salt and pepper. To serve the sauce like Chef Easton does, see opposite page.
CLASSIC ITALIAN BOLOGNESE SAUCE
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
- Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.
BOLOGNESE STYLE PAN PIZZA
I created this for a recipe contest. This recipe is tasty and fun for a family stay at home and watch movie night! Enjoy!
Provided by Mama Cee Jay
Categories European
Time 40m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Combine Italian sausage and ground beef. Brown meat mixture in skillet over medium heat until cooked through. Add tomato sauce to meat mixture. Remove from heat.
- Brush sides and bottom of 13 x9 baking pan with olive oil. Unroll dough into pan, pressing into rectangular shape to form crust.
- Combine ricotta cheese and egg, and then spread mixture onto crust. Top with meat sauce and shredded cheese.
- Bake for 20- 25 minutes until top is golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 469.8, Fat 33.9, SaturatedFat 13.7, Cholesterol 153.4, Sodium 1112.6, Carbohydrate 8.9, Fiber 1, Sugar 3.4, Protein 31.5
BOLOGNESE PIE WITH BISCUIT TOPPING
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three large eggs, and proceed with step 3.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
- Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
- Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.
BOLOGNESE PIZZA PIE
Make and share this Bolognese Pizza Pie recipe from Food.com.
Provided by Mandy
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place one pizza base on a pizza or oven tray. Spread with meat sauce to within 1.25cm of edge, top with capsicum, mushrooms & half the cheese.
- Place second pizza base on top pressing down slightly, sprinkle with remaining cheese.
- Bake in a hot oven for 20-30 mins or until cheese is golden and base of pizza is cooked through.
- Serve with a crisp tossed salad.
Nutrition Facts : Calories 63.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 14.8, Sodium 118, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 4.7
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