CLASSIC BOLOGNESE SAUCE
This is the best bolognese sauce I have ever had. It is a very meaty sauce that you serve over linguine. It is from Cooks Illustrated and I have made this recipe for years. It never fails to be yummy! If you can't find the different types of meat, you can use 3/4 pound meatloaf mix. This recipe is enough to sauce 1 pound of linguine.
Provided by buzzsau
Categories Veal
Time 3h35m
Yield 3 cups
Number Of Ingredients 13
Steps:
- Heat butter in large, heavy bottomed Dutch oven over medium heat; add onion, carrot and celery and saute until softened but not browned, about 6 minutes.
- Add ground meats and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook; continuing to crumble meat, just until it loses its raw color but has not browned, about 3 minutes.
- Add whole milk and bring to a simmer; continue to simmer until the milk evaporates and only clear fat remains, 10 to 15 minutes.
- Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
- Add tomatoes and their juice and bring to a simmer; reduce heat to low so that sauce continues to simmer just barely with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer for three hours, use a flame tamer or a foil ring to elevate pan.).
- Adjust seasonings with extra salt to taste and serve over linguine. (Can be refrigerated in airtight container for several days or frozen for several months. Warm over low heat before serving.).
- When cooking the linguine for the bolognese sauce, don't drain the pasta too meticulously. A little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmaggiano Reggiano.
- If doubling recipe, increase the simmering times for the milk and the wine to 30 minutes each and the simmering time once the tomatoes are added to 4 hours.
Nutrition Facts : Calories 1063.5, Fat 30.7, SaturatedFat 14.6, Cholesterol 129.8, Sodium 155.3, Carbohydrate 131.7, Fiber 8.6, Sugar 15.8, Protein 49.6
SIMPLE AND DELICIOUS CLASSIC BOLOGNAISE (BOLOGNESE) SAUCE
This bolognaise recipe goes fantastic with any pasta, or makes a base for your lasagna. This quick and simple recipe will make you come back to it time and time again. Forget your jars of pasta sauce and make it yourself. Be proud and say I cooked that!
Provided by Chef Punchin
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper.
- Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up.
- Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely.
- Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes.
- Finally add the milk, and serve over your favourite pasta.
CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Provided by Little Sand Fairy
Categories One Dish Meal
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.
Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6
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.
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.
DELICIOUS BOLOGNESE MEAT SAUCE
This meat sauce is a specialty of Bologna, Italy. It is from an old book called "Italian: The Essence of Mediterranean Cuisine." The photos are from my own attempt at the recipe.
Provided by gardeninthepocket
Categories Meat
Time 2h30m
Yield 6 servings for pasta, 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more.
- 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper.
- 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates.
- 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.
Nutrition Facts : Calories 273.9, Fat 19.4, SaturatedFat 6.5, Cholesterol 49.9, Sodium 196.9, Carbohydrate 7.5, Fiber 1.4, Sugar 3.2, Protein 13
SUPER EASY BOLOGNESE SAUCE
I spent a lot of time looking through recipes for a decent yet easy Bolognse sauce. I ended up fusing a few of them together. The longest amount of time is the wait time for the sauce to simmer and blend. I do not use basil in my recipe because my brother is severely allergic to anything using basil and pinenuts. I have begun using this as a basic sauce for all my pasta dishes that include meant: lasagna, baked ziti, spaghetti . . . . This is a VERY forgiving recipe. I hope you like it!
Provided by flirtyfunchick
Categories Spaghetti
Time 3h30m
Yield 4-6 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown the ground beef and sausage together on medium-high heat.
- Halfway through browning, add garlic and dried oregano.
- Continue to brown all the way through, DO NOT DRAIN FAT.
- Sprinkle flour over meat and stir until flour dissolves and disappears.
- Add heavy cream and milk, simmer until it all evaporates (this helps make the meat extremely tender).
- Repeat with wine.
- Add in all the tomatoes, the tomato paste, and broth.
- Simmer on low for close to 2 hours.
- Stir in brown sugar (this is to help cut the sourness and acidity).
Nutrition Facts : Calories 482.8, Fat 27.1, SaturatedFat 11.3, Cholesterol 108.1, Sodium 1323.6, Carbohydrate 33.8, Fiber 6, Sugar 20.1, Protein 25.7
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
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