RED WINE BOLOGNESE
Make and share this Red Wine Bolognese recipe from Food.com.
Provided by amela02
Categories One Dish Meal
Time 40m
Yield 1 large pot of delicious sauce, 8 serving(s)
Number Of Ingredients 13
Steps:
- Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
- Add ground beef to mixture and let it cook fully.
- Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste.
- Serve with your choice of pasta and some Parmesan cheese, and enjoy!
Nutrition Facts : Calories 512.2, Fat 32.2, SaturatedFat 9.3, Cholesterol 81.4, Sodium 351.9, Carbohydrate 20.9, Fiber 4.5, Sugar 10.6, Protein 25.4
RED WINE SPAGHETTI BOLOGNESE
You all know how to make bolognese, but mine does have a great twist. I marinate it overnight in wine so it's really succulent and very tender.
Provided by Lene8655
Categories Spaghetti
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place all the minced meat in a bowl and stir in the red wine, oregano and some salt and pepper. Cover with cling wrap and chill for at least 4 hours or up to 12 hours.
- Heat the oil in a large pan and cook the onion and garlic for 3-4 minutes until softened and golden. Add the mince and any wine left in the bottom of the bowl with the tomatoes, chilli, puree and some salt and pepper. Bring to the boil then cover and simmer for 45 minutes. Remove the lid and bubble fairly rapidly for 15 minutes until you have a rich, dark sauce.
- Cook the spaghetti in a large pan of boiling water until tender. Drain well and return to the pan.
- Stir the parsley through the sauce and check the seasoning. Add to the pan of spaghetti and miz through. Divide between bowls and serve with freshly grated parmesan and a few glasses of chianti.
SPAGHETTI BOLOGNESE WITH RED WINE
This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good!
Provided by barb63
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
- Stir well.
- Cover and refrigerate overnight or all day.
- Heat oil in pan.
- Stir fry onion and garlic until soft.
- Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
- Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
- (it will be much darker colour than usual).
- Cook the spaghetti as mentioned on the packet.
- At the last minute, stir the chopped parsley through the sauce.
- Add sauce to the drained spaghetti and top with grated Parmesan cheese.
- Serve with a nice glass of red.
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.)
WEEKNIGHT BOLOGNESE
Steps:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
SPAGHETTI BOLOGNESE
Make and share this Spaghetti Bolognese recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large saucepan on the stove and add the butter.
- Fry the onion, carrot and garlic for a few minutes, stirring all the time.
- Add ground beef and cook for 4 minutes.
- Add wine and tomato paste, simmer for 5 minutes.
- Add broth and tomatoes.
- Simmer for 30-45 minutes before adding parsley, worcestershire sauce and plenty of salt and pepper.
- Serve with cooked buttered pasta and freshly grated parmesan.
Nutrition Facts : Calories 442, Fat 19.9, SaturatedFat 9.5, Cholesterol 71.7, Sodium 325, Carbohydrate 28.4, Fiber 3.3, Sugar 6.2, Protein 19.3
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
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
- Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
TRADITIONAL SPAGHETTI BOLOGNESE
i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.
Provided by fireball
Categories Spaghetti
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Nutrition Facts : Calories 534.3, Fat 38.1, SaturatedFat 15.1, Cholesterol 120.9, Sodium 513.1, Carbohydrate 11.6, Fiber 2.8, Sugar 5.8, Protein 29.8
PASTA BOLOGNESE
Provided by Joseph W. DiPerri
Categories Milk/Cream Food Processor Pasta Pork Tomato Dinner Ground Beef Veal Bacon Red Wine Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
- In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
- Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
- In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
SPAGHETTI BOLOGNESE
A truly tasty Italian treat.
Provided by dinorocker
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large pan, add the onion and garlic and fry until golden.
- Add the beef and fry until browned, stirring constantly. Stir in the tomato puree, tomatoes and chicken stock and mix until well blended.
- Stir in the red wine vinegar, sugar, basil and oregano with the salt and pepper, bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Taste occasionally, just 'cos it's one of the great parts of cooking! Also, add extra basil and oregano if needed.
- At the end of 20 minutes, leave the bolognese simmering and cook the spaghetti in boiling salted water for about 12 to 15 minutes, (or instructions on packet), or until al dente. Drain and keep warm.
- Serve spaghetti on plate or pasta dish, add the bolognese, quantities to suit yourself. A freshly baked/warmed baguette goes very well with this. Grated parmesan cheese, or a cheddar if the children/grandchildren are eating enhances the dish.
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