Bellalimento Bolognese Sauce Food

"REAL" ITALIAN BOLOGNESE SAUCE

Steps:

• In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
• Add onion, celery, carrot, garlic, and bacon.
• Cook until onions are translucent (about 8 to 10 minutes).
• Remove bacon and remove fat.
• Chop lean portions of bacon in small pieces and return to pot.
• Add Ground beef and ground Pork, and cook until meat loses red, raw color.
• Raise heat and add wine and consomme.
• Cook sauce until wine and consomme are mostly evaporated.
• Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
• Let cook for approximately 20 minutes.
• Add crushed tomatoes and bring heat to a boil.
• Once the mixture comes to a boil, return to simmer.
• Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
• About 5 to 10 minutes before serving, add milk.
• Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
• Remaining sauce may be frozen for up to two months for future use.

AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)

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!

HOW TO MAKE BOLOGNESE SAUCE

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.

BOLOGNESE SAUCE

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.

BELL'ALIMENTO BOLOGNESE SAUCE

Steps:

• In a LARGE deep sided pan (chicken fryer size) add your olive oil and heat over medium heat. When pan is hot, add the carrots, celery, onion & garlic and saute over low heat for 20-25 until completely soft & tender. Stir as necessary.
• Add your meats, season with salt and pepper and cook until completely brown. When meat is browned, add the tomato paste and allow to brown, approx 5 minutes. When brown add your wine & allow to reduce by half. Season with salt.
• When wine has reduced add in enough water to cover the sauce by 1″. Let sauce simmer on LOW. Stirring occasionally and when liquid levels are low add more water. Cooking & reducing all while simmering. Sauce needs to cook for a MINIMUM of one hour but is best after 2-3 or even more hours.
• Prepare your spaghetti according to package directions. When pasta is al dente, reserve a bit of pasta water & remove pasta from pot, drain & transfer into sauce pan. Mix together with tongs so sauce & pasta incorporate. Add a nice handful or two of Parmigiano Reggiano & serve immediately.

BOLOGNESE SAUCE

Steps:

• Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.
• Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.
• Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

BOLOGNESE SAUCE

Steps:

• Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
• Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

CLASSIC ITALIAN BOLOGNESE SAUCE

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.

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)

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.