GRANDMA'S BOLOGNESE
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 22
Steps:
- Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
- Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.
MOM'S SPAGHETTI BOLOGNESE
Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
- Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
- Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g
MAMA R'S BOLOGNESE SAUCE
This simple recipe makes a LOT; I freeze half as soon as it cools! Make in a stainless steel pot or anodized pot. Should make about 3-4 large plastic quart containers, good for freezing.
Provided by mrjewell
Categories Sauces
Time 3h30m
Yield 1 Gallon, 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onion and garlic in olive oil until soft and sorta translucent.
- Add the ground meat and/or sausage links, cook until lightly browned.
- Drain off as much grease as possible.
- Deglaze the pot with red wine.
- Add garlic salt.
- Add entire can of tomato paste and fill the can with water and add that.
- Add the dried spices.
- Cook all of that until the consistency of a roux; a good thick base.
- Add the cans of tomato sauce and/or crushed tomatoes and fill one of those cans about ¾ to full with water and add that.
- Stir until hot (tiny bubbles or hot to touch/taste).
- Add sugar and mushrooms (both of them to mellow the tomatoes).
- Add meatballs if you have them (they can be uncooked).
- Add the parmesan cheese.
- Add more wine if you desire.
- Bring everything to a little bubble.
- Cover and simmer on low for 1 hour. Drink that extra wine.
- Remove lid & simmer for 2 additional hours.
Nutrition Facts : Calories 446.4, Fat 23.2, SaturatedFat 8.2, Cholesterol 63.8, Sodium 2882, Carbohydrate 35.7, Fiber 7.9, Sugar 25.9, Protein 26.8
MAMA LEONE'S ITALIAN TOMATO SAUCE (GOOD FOR MANY USES)
I grew up across the street from a real Mama Leone-an amazing Irish woman who had an Italian husband and a live-in Italian mother-in-law who taught her to cook. This awesome recipe was a neighbourhood favourite. It has been equally popular with everyone who has ever tasted it. It is an all-purpose Italian sauce. I usually make it for spaghetti and have added optional instructions for that purpose. Without the meat, it is vegan friendly. It's also a good pizza sauce base. You can add other herbs, spices and vegetables if you like, but we have always kept it simple. That's why once it was a lifesaver for a friend who is allergic to garlic. The sauce freezes extremely well.
Provided by Leggy Peggy
Categories Sauces
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients (except the meat and onions) in a large pot.
- Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
- Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
- The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
- Remove and discard the chillies and bay leaves.
- What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
- Drain off any fat.
- Add meat mixture to cooked sauce and stir well.
- Heat the mixture well, then ladle over pasta.
More about "mama rs bolognese sauce recipes"
HOW TO MAKE BOLOGNESE SAUCE (AUTHENTIC RECIPE)
From oliviascuisine.com
4.5/5 (462)Total Time 4 hrs 30 minsCategory Main CourseCalories 588 per serving
- Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
- Add more olive oil, if needed, and add the pancetta. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 - 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is! (See notes.)
- Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
- Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil - stirring frequently - until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
MARCELLA HAZAN'S BOLOGNESE SAUCE – LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (201)Total Time 6 hrsCategory MainsCalories 445 per serving
- In a heavy 5-quart Dutch oven over medium heat, warm the oil and 6 tablespoons butter until the butter melts and stops foaming. Toss in the onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
- Toss in the celery and carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
- Add the chuck and pork, a very healthy pinch of salt, and a goodly amount of pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have lost their raw red color.
- Reduce the heat to low. Pour in the milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.
BOLOGNESE PASTA BAKE - MAMA LOVES TO COOK
From mamalovestocook.com
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND …
From spendwithpennies.com
THE BEST BUCATINI BOLOGNESE - THE BAKERMAMA
From thebakermama.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
THE ULTIMATE BOLOGNESE SAUCE RECIPE | BON APPéTIT
From bonappetit.com
MOM’S CLASSIC BOLOGNESE SAUCE - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
5/5 (9)Total Time 1 hr 15 minsCategory SaucesCalories 107 per serving
- Start with a large heavy saucepot to make the sauce. Heat on medium heat, and add the olive oil and butter.
- Place the minced carrots, celery, onion, and garlic into the pot. Cover and stir occasionally the veggies, simmering on medium-low heat for 5 to 8 minutes, until softened.
- Raise the heat to medium, then add in the meat. Use your hands to crumble the meat as you drop in into the saucepan. Then use a wooden spoon to break up the chunks, until the chopped meat is completely crumbled. Sprinkle 1 teaspoon of salt, then add fresh cracked pepper and 2 dashes of cayenne pepper over the meat mixture.
BOLOGNESE SAUCE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (12)Calories 287 per servingCategory Dinner
BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
From daringgourmet.com
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
BEST DANIEL MANCINI RECIPE - HOW TO MAKE BOLOGNESE SAUCE
From food52.com
ITALIAN GRANDMA MAKES BOLOGNESE SAUCE - ITALIAN FOOD, GIFTS & MORE
From pizzapartiesofamerica.com
PASTA BOLOGNESE SAUCE - MAMA LOVES TO COOK
From mamalovestocook.com
AUTHENTIC BOLOGNESE SAUCE: GRANDMA'S RECIPE FOR RAG BOLOGNESE
From foodtalkdaily.com
MAMMA AGATA’S BOLOGNESE – FOOD LIFE LOVE
From foodlifelovebyrachel.com
BOLOGNESE SAUCE – MAMAMANCINI'S ORIGINAL FAMILY RECIPE
From mamamancinis.com
HOME - MOTHERS RECIPE
From mothersrecipe.com
ITALIAN GRANDMA MAKES BOLOGNESE SAUCE - YOUTUBE
From youtube.com
You'll also love