POTATO BOLOGNESE
Make and share this Potato Bolognese recipe from Food.com.
Provided by hectorthebat
Categories Potato
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the Bolognese sauce and leave to simmer.
- Peel and slice the potatoes thickly and cook in boiling salted water for 10 minutes, until soft.
- Drain and mash the potatoes with the butter, beating them well. Pile them onto a hot dish, forming them into a border or 'nest'. Pour the Bolognese sauce into the potato nest.
- Serve with grated or Parmesan cheese.
Nutrition Facts : Calories 586, Fat 7.5, SaturatedFat 4.5, Cholesterol 18.2, Sodium 312.7, Carbohydrate 114, Fiber 14.1, Sugar 5, Protein 18.5
PASTA BOLOGNESE
Steps:
- For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
- Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
- Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
- Lay the rolled-out dough on a counter. Roll out the remaining dough in the same manner. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine. (Alternatively, use store-bought dried or fresh fettuccine.)
- For the meat: Heat the oil in a large saute pan over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pan.
- For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.
- Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes. Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more. Fold in the parsley and oregano and season with salt and pepper.
- For the garlic bread: Preheat the broiler.
- Place the ciabatta on a baking sheet cut-side up. Heat it under the broiler until lightly golden brown. Combine the butter, garlic, salt and pepper in a small bowl. Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes. Remove, let cool for a few minutes and cut into slices.
- To serve: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions). Reserve a cup of the pasta water and drain the pasta. Put about 2 cups of the sauce in a large saute pan over high heat. Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano. Toss, top with the parsley and serve. Reserve remaining sauce for another use.
THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
DELICIOUS VEGETARIAN BOLOGNESE
I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.
Provided by AngelasHeaven.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 44m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
- Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 38.1 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 9.2 g, Protein 12.9 g, SaturatedFat 11.4 g, Sodium 1497.5 mg, Sugar 5.5 g
SWEET POTATO GNOCCHI WITH LIGHT BOLOGNESE SAUCE
This recipe is from Clean Eating magazine. I just love gnocchi, and love sweet potatoes, so this has to be a winning combo!
Provided by Shelby Jo
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth.
- To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
- While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
- To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
- Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
- Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes.
- To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.
Nutrition Facts : Calories 602, Fat 3.5, SaturatedFat 0.8, Cholesterol 71.6, Sodium 748.2, Carbohydrate 102.8, Fiber 17.2, Sugar 10.5, Protein 47.2
BOULANGèRE POTATOES
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
More about "potato bolognese recipes"
POTATO AND BOLOGNESE GRATIN | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerAuthor Jennene PlummerTotal Time 1 hr 15 mins
- Place potatoes in a large saucepan and cover with water. Parboil for 5-8 minutes until just tender. Allow to cool, then thinly slice.
- In a small saucepan, heat cream, garlic and half the thyme on medium until boiling. Reduce heat to low, then simmer for 2-3 minutes. Remove from heat. Set aside for 15 minutes to infuse, then strain into a jug and season.
- Layer half the potatoes in ramekins. Pour over half the cream mixture and sprinkle with half the cheese. Top with bolognese, remaining potatoes, cream mixture and remaining cheese. Scatter with remaining thyme.
BOLOGNESE POTATO BAKE - FOOD24
From food24.com
Estimated Reading Time 1 min
POTATO BOLOGNESE - HEALTHY LIVING
From nursesadvocates.net
BOLOGNESE POTATO BAKE | TINNED TOMATOES
From tinnedtomatoes.com
POTATO BOLOGNESE. : SHITTYFOODPORN
From reddit.com
POTATO-TOPPED BOLOGNESE PIES RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
From allrecipes.com
BOLOGNESE POTATO LASAGNA - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
JACKET POTATOES WITH BOLOGNESE RECIPE - MUMSLOUNGE
From mumslounge.com.au
ONE POT PASTA BOLOGNESE | RECIPETIN EATS
From recipetineats.com
SLOW COOKED BOLOGNESE SAUCE WITH SWEET POTATO NOODLES
From paleogrubs.com
BOLOGNESE SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
HOW TO MAKE AN AUTHENTIC BOLOGNESE SAUCE - FOOD NOUVEAU
From foodnouveau.com
BOLOGNESE SCALLOPED POTATO ROLL - ALPHAFOODIE
From alphafoodie.com
SWEET POTATO GNOCCHI WITH BOLOGNESE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO BOLOGNESE CROQUETTE - VEAL – DISCOVER DELICIOUS
From veal.org
HOW TO EAT: SPAGHETTI BOLOGNESE | FOOD | THE GUARDIAN
From theguardian.com
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
PASTA BOLOGNESE - ONCE UPON A CHEF
From onceuponachef.com
BEEF BOLOGNESE & POTATO BAKE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
BOWL OF THE WEEK: BOLOGNESE + POTATOES + KALE | KITCHN
From thekitchn.com
SWEET POTATO BOLOGNESE SKILLET - INSPIRALIZED
From inspiralized.com
THE SECRET BEHIND A GREAT BOLOGNESE. IT’S ALL ABOUT THE SOFFRITTO.
From thepaddingtonfoodie.com
BOLOGNESE WITH POTATO LID - PERFECT FOR A HEARTY FAMILY MEAL
From mambeno.co.uk
JACKET POTATOES WITH BOLOGNESE AND CHEESE - GOURMET TRAVELLER
From gourmettraveller.com.au
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
10 BEAUTIFUL BOLOGNESE SAUCE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
BOLOGNESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POTATO BOLOGNESE – HEALTHY FOODS
From healthyfoodcookbook.com
CRISPY ROAST POTATO & BOLOGNESE BAKE - BASEMENT BAKEHOUSE
From basementbakehouse.com
POTATO 'LASAGNA' WITH BOLOGNESE SAUCE - WALLA! FOOD
From newsrnd.com
SPAGHETTI BOLOGNESE | RECIPETIN EATS
From recipetineats.com
CHEESY BACON BOLOGNESE STUFFED SWEET POTATOES
From cafedelites.com
POTATO BOLOGNESE | FOOD TO LOVE
From foodtolove.co.nz
BAKED POTATOES WITH BOLOGNESE SAUCE | CREATE RECIPES | RECIPES TO …
From create-store.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
VEGGIE BOLOGNESE SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
From foodiecrush.com
NEW USES FOR POTATOES: HOW TO MAKE POTATO BOLOGNA
From motherearthnews.com
THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
SWEET POTATO NOODLE BOLOGNESE WITH SALTY CASHEW SEASONING
From alyssadougherty.com
You'll also love