SPAGHETTI BOLOGNESE
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 4 servings (plus enough sauce for at least 2 more meals)
Number Of Ingredients 16
Steps:
- In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
- Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.
- Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.
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.
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
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.)
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.
FAST SPAGHETTI BOLOGNESE
The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, meat, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
- Add pasta to the pot and cook according to package instructions until al dente.
- Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
- Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.
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
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
THE BEST SPAGHETTI BOLOGNESE.
My very best Spaghetti Bolognese, gorgeously meaty with a chilli kick!
Provided by andybalmer
Time 1h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
- Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
- Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.
- Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
- Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Beautiful!
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- Cook spaghetti al dente according to the package directions. Reserve 1/2 cup pasta water before draining. Toss drained spaghetti with a little olive oil to keep the noodles from sticking to each other.
- Heat 1 tablespoons olive oil in a large skillet over medium high heat. Add meat, onions, carrots and celery and cook until meat is browned.
- Stir in all of the remaining “Bolognese Sauce” ingredients up to the heavy cream and bring to a boil then reduce to a simmer. Simmer gently uncovered for 10 minutes, stirring occasionally. Add heavy cream and continue to simmer 5 minutes or until sauce reaches desired consistency. If you like a thinner sauce, stir in a little of the reserved pasta water a little at a time.
BEST BOLOGNESE RECIPE | BON APPéTIT
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- Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
- Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
- Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
- Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
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