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.
NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI
Nonna Consuelo (Kelly Ripa's Mother-In-Law) made an appearance on "Mom's Week" on LIVE with Kelly & Michael to show her authentic Italian Bolognese Sauce. I have made this many times, and I can't go back to any other recipe. This sauce freezes well; feel free to double or triple the recipe to make a big batch.
Provided by Cake Baker
Categories Sauces
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Brown, crumble and drain the meat. Set it aside.
- Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
- In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
- Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
- Cook at low heat for 10 minutes, stirring frequently.
- Finely chop the basil and crush the oregano. Add them to the cooking sauce.
- Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
- Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
- Cook sauce for 5 more minutes.
- **Note: Generally, the sauce is done when the garlic is soft.
NONNA BEPPA SOHO FAMOUS BOLOGNESE SAUCE
Enjoy this fiercely delicious, authentic bolognese sauce from Nonna Beppa Soho! Helmed by Chef Wendy Cacciatori, Nonna Beppa Soho is an Emilia Romagna regional authentic Italian restaurant where the majority of the ingredients are imported from Italy. Enjoy classic Italian fare and a fabulous selection of Italian wines in the charming Soho space. Nonna Beppa's "Sfoglina" makes homemade pasta every day, and upon request, she can personalize the stuffing of your Ravioli or any pasta you'd like to try!
Provided by Staff
Categories Sauces
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop the celery, peeled carrots, and onions.
- Pour extra virgin olive oil into a large pot. Add the chopped mix and leave it on low heat for about 10 minutes while stirring. At the end of the process the mix should seem withered, and the bottom of the pot dry.
- Add the beef and the pork to the pot with the chopped mix and olive oil and let the meat brown for 10 minutes while stirring. As soon as all the meat's juices are expelled you can reduce everything with white wine. When the alcohol has evaporated, and the bottom will be once again very dry, you can go ahead add the tomato sauce (you will have to mash the tomatoes beforehand).
- Add 1 liter of water and a pinch of salt and stir everything and leave it on mid-low heat for 1 hour.
- Add an additional liter of water, stir again and leave it on mid-low heat for an additional 1 hour.
- At the end of the cooking process, the contents will be very dry. At this point, add a pinch of salt and pepper, turn off the heat and add the milk. Stir thoroughly one last time and your bolognese ragù will be ready! We recommend using tagliatelle pasta for this recipe but you can certainly use any other pasta of your choice.
Nutrition Facts : Calories 434.1, Fat 29.1, SaturatedFat 10.7, Cholesterol 80.8, Sodium 129.3, Carbohydrate 5.9, Fiber 0.9, Sugar 2.7, Protein 20.2
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