SPAGHETTI WITH VEAL BOLOGNESE SAUCE
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
- Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
- Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
- Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
- Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 486 g
SPAGHETTI BOLOGNESE
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Madeline, had to say about this bolognese dish: ""My dad makes the sauce fresh. It takes awhile, so we don't have it very often. But it's so good when we do!"
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h
Yield 4 to 6 (plus extra sauce)
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
- Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
- Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
- About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.
HOW TO MAKE BOLOGNESE SAUCE
This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
- Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
- Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
- Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
- Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.2 g, Cholesterol 84 mg, Fat 20.9 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 8.8 g, Sodium 935.1 mg, Sugar 8.6 g
SPAGHETTI WITH BOLOGNESE SAUCE
Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.
AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)
A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.
Provided by Alan in SW Florida
Categories Sauces
Time 2h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
- Mangia!
Nutrition Facts : Calories 296, Fat 15.5, SaturatedFat 4.4, Cholesterol 75.1, Sodium 768, Carbohydrate 15, Fiber 3.4, Sugar 3.4, Protein 20.1
CHUCK'S BOLOGNESE
Chuck's hearty Bolognese sauce with spaghetti - a perfect dinner any day of the week!
Provided by Chuck Hughes
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes.
- Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning.
- Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.
DELICIOUS VEAL AND PORK BOLOGNESE SAUCE
This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large heavy-bottomed pot over medium heat.
- Add in the diced bacon and saute until beginning to brown (about 5 minutes).
- Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
- Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
- Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
- Add in the wine then simmer for about 8 minutes uncovered.
- Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
- Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
- If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
- Serve over cooked pasta and top with parmesan cheese.
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- Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
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