RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY
Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese
Provided by chloe morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
BAKED MANICOTTI
Found this one on Allrecipes.com and tweaked the ingredients just a bit to fit the picky Italian DH. Ground sausage as opposed to ground beef gives the dish much more flavor. Do ahead tip would be to stuff the shells the night before, place in red sauce, refrigerate, and then make the white sauce just prior to cooking. Watch the amount of chicken bouillon as it can make the white sauce way too salty. Serve with some garlic stuffed/sauteed artichokes (Recipe #61210) and a small garden salad.
Provided by Chippie1
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat.
- Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
- Prepare Manicotti shells as per package directions except cut the cook time in HALF.
- Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground pork/beef mixture add the spinach and ricotta cheese.
- When the mixture is cool, add the beaten eggs.
- Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
- Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
- Preheat oven to 350°F (175°C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat.
- Stir in flour and chicken bouillon.
- Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
- Stir in half and half and bring to a boil, stirring frequently.
- Cook for 1 minute, stirring constantly.
- Remove from heat and stir in parsley.
- Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce.
- Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes.
- Remove from oven, uncover and sprinkle with Parmesan cheese.
- Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 1137.3, Fat 70.9, SaturatedFat 32, Cholesterol 274.7, Sodium 1396.1, Carbohydrate 66.3, Fiber 5.4, Sugar 9.1, Protein 57.3
HOMEMADE RAGU SAUCE
"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings (7-1/2 cups).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
BAKED MANICOTTI (BOLOGNESE RAGU)
This filling is very flavorful and a sauce that's delicious, yet subtle enough to compliment the pasta without stealing the show. The recipe will allow for extra sauce in case you wish to serve non-stuffed pasta as well. Or it makes terrific leftovers.
Provided by - Momma Loon
Categories Manicotti
Time 1h5m
Yield 12 manicotti
Number Of Ingredients 22
Steps:
- I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
- Beat the eggs and combine them with the Ricotta.
- Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
- Cover with plastic wrap and keep in fridge until ready to use.
- Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style.
- Lay into baking pan that has been greased or coated with cooking spray.
- I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
- Spoon the Ragu over the pasta until completely covered.
- Bake in the oven, uncovered, for 35 minutes.
- Remove and top with the mozzarella.
- Return to the over for an additional 10 minutes to allow the cheese to completely melt.
- Let stand for about 5 minutes.
- Serve with additional sauce on the side.
- For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or sauté pan for this, something that holds the heat well.
- This will give you better control when you need to have the sauce just barely simmering.
- Melt the butter in the sauté pan over medium heat.
- Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
- Add the ground beef and pork.
- Cook the meat while using the edge of the spoon to break up the meat into small pieces.
- Just before the meat begins to brown add the milk.
- Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
- About 20 to 30 minutes.
- Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
- While the sauce is reducing drain and chop the tomatoes, reserving the juice.
- When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
- Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
- Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
- This should take about 3 to 4 hours.
- Adjust salt and pepper to taste.
- The long, slow simmering gives the meat a melt-in-your mouth quality.
- Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.
MANICOTTI WITH CHEESE FILLING AND BOLOGNESE SAUCE
Provided by Craig Claiborne
Categories quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
- Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
- Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.
BAKED MANICOTTI WITH MEAT SAUCE
I think this originally came in Women's Day magazine, back when they had a skinny 6 or 8 page cookbook, in a strip, in the center of the magazine. I started making this as a newly wed, and it is still a family favorite. I usually double the recipe and freeze at least 1/2 of the stuffed noodles, since that is the most time consuming part. Serve with a sald and garlic bread, and a good bottle of red wine !
Provided by NurseJaney
Categories One Dish Meal
Time 1h45m
Yield 16 shells, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
- Blend thoroughly.
- Cook meat with garlic and onions
- Sprinkle with salt and drain grease.
- Stuff cooked noodles (gently) with filling.
- Butter 12x15 baking dish.
- Spoon tomato sauce in bottom of dish to cover.
- Place stuffed shells in dish to completely fill.
- Sprinkle meat over and around shells.
- Spoon tomato sauce over shells generously.
- Sprinke with 1/2 cup parmesan.
- Cover with foil.
- Bake at 350°F for 45 minutes.
Nutrition Facts : Calories 918.6, Fat 65.8, SaturatedFat 30.8, Cholesterol 236.1, Sodium 2448.1, Carbohydrate 25.6, Fiber 3.9, Sugar 10.4, Protein 55.8
BAKED MANICOTTI
Make and share this Baked Manicotti recipe from Food.com.
Provided by blazeko
Categories Manicotti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.
- In 13 x 9-inch baking dish, spread 1/2 of the Pasta Sauce.
- Add manicotti, then top with remaining Pasta Sauce and sprinkle with cheeses.
- Bake covered 20 minutes.
- Remove cover and continue baking 5 minutes or until heated through.
Nutrition Facts : Calories 189.2, Fat 8.2, SaturatedFat 2.9, Cholesterol 13.3, Sodium 1012.4, Carbohydrate 21.2, Fiber 0.7, Sugar 16.5, Protein 7.7
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