PASTA BOLOGNESE
Provided by Anne Burrell
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
- Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
- Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
- Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
- During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
- Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
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
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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
BEST EVER BOLOGNESE SAUCE
We take some of the basics of traditional bolognese and then add a few twists to bump up the flavor even further. Layers and layers of flavor mingle together to create a depth and richness that will make your taste buds sing!
Provided by Kimberly Killebrew
Categories Entree Main Course
Time 5h10m
Number Of Ingredients 25
Steps:
- Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
- Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover and continue simmering on very low for another 2 hours. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
- Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
- Note: This sauce freezes well and can be used in any pasta dish, including lasagna.
Nutrition Facts : Calories 538 kcal, Carbohydrate 11 g, Protein 27 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 131 mg, Sodium 987 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BEST BOLOGNESE SAUCE
This recipe might sound a little strange and lengthy but trust me it is out of this world. I had used the left over meat from loose meat burgers we made the night before.In the loose meat burgers there was some strange ingredients such as vinegar,mustard and sugar. Everyone including my italian mother and grandmother thought this sauce was spectacular. I thought it must have something to do with the extra ingredients from the loose meat burgers.This recipe is definately original! Caution: Do not wear white while making this!!!
Provided by Mortadella1985
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- 1.Start by making your beef mixture.
- In a big sauce pot add the first 7 ingredients,beef,chopped onion,mustard,vinegar,sugar,salt and pepper.cook on medium until browned.
- 2.Start adding your sauce mixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup,bay leaves,chopped garlic,basil,oregano,sugar,nutmeg,pesto,salt,pepper. Mix it all up very well.
- 3.turn the stove to high and let it come to a simmer,you can add a lid if you dont want sauce squirting everywhere.During this time chop your carrots and celery.
- 4.When the sauce starts to bubble add your carrots and celery and turn the stove down to low.
- 5.put the lid on and leave on low or minimum heat for 1/2 an hour-45 minutes.Turn off the heat and leave it covered with a lid.I like to leave it about 1/2 an hour covered before i serve with my favorite pasta.
- make sure to taste it to see if you need more salt, sugar or anything else.
- This makes enough for 2 dinners of 5 people. I use half then freeze the rest till later.
Nutrition Facts : Calories 171.7, Fat 5.2, SaturatedFat 2, Cholesterol 29.5, Sodium 1133.9, Carbohydrate 21.4, Fiber 3.7, Sugar 13.8, Protein 12.3
AUTHENTIC BOLOGNESE SAUCE
Steps:
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
RAGù BOLOGNESE: AUTHENTIC ITALIAN BOLOGNESE SAUCE
This authentic Bolognese Sauce is meat-centric and completely different from the bright red, tomato-based North American version of the sauce: it's creamy, aromatic, and surprisingly delicate in flavor.
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish Sauce
Time 3h30m
Number Of Ingredients 17
Steps:
- In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
- Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat.
- When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don't want the meat to burn.
- Add the white wine into the saucepan. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the bottom of the pot again-lower the heat if necessary.
- Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour.
- Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it's thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
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.
BEST-EVER BOLOGNESE SAUCE
Make and share this Best-Ever Bolognese Sauce recipe from Food.com.
Provided by Jacq3
Categories Sauces
Time 1h5m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
- Add mushrooms and garlic. Cook 3 - 5 minutes longer.
- Drain.
- Add remaining ingredients EXCEPT whipping cream.
- Bring to boil.
- Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
- Stir in cream; heat through.
- Serve over pasta.
- Freezes well.
Nutrition Facts : Calories 449.8, Fat 27.5, SaturatedFat 11.7, Cholesterol 104.3, Sodium 943.6, Carbohydrate 25.1, Fiber 3.7, Sugar 16.4, Protein 26.2
More about "best bolognese sauce food"
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (436)Servings 4
- 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.
BEST BOLOGNESE SAUCE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
4.9/5 (34)Total Time 4 hrs 10 minsCategory DinnerCalories 407 per serving
- Heat a large dutch oven or heavy saucepan over medium-high heat, and add 1 tablespoon of the oil. When hot, add the ground beef, ground pork, pancetta and chopped mushrooms. Season with salt and pepper. Brown, breaking up the meat and cooking until the mushrooms are cooked and the meat is no longer pink. Transfer the meat to a separate bowl and drain the grease from the pan.
- To make the soffritto, reduce the heat to medium and add the remaining tablespoon of olive oil to the dutch oven. Add the onion, carrots, and celery and mix together, cooking until the vegetables are soft begin to caramelize, about 10-15 minutes.
- Add the wine to the soffritto and cook for 3 minutes, scraping the bottom of the pan, until slightly reduced.
BEST-EVER BOLOGNESE SAUCE RECIPE (STOVETOP, SLOW …
From playswellwithbutter.com
4.9/5 (32)Calories 413 per servingCategory Pasta Recipes
- Add the pancetta & garlic to the bowl of the same food processor used to make the soffritto (no need to wash it!). Pulse just until the mixture is broken down into fine pieces. Set aside.
- Add the olive oil to a heavy-bottomed pot (at least 4-quart capacity) over medium heat. Once hot, carefully add the pestata mixture from Step 1 and cook, stirring occasionally, until the pancetta renders, 4-5 minutes.
- Add the soffritto mixture from Step 1 to the pot with the pestata. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring ocassionally, until deeply browned & fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium-low or low. Once browned, push the pestata & soffritto mixture to the outer edges of the pot.
BOLOGNESE SAUCE (THE BEST) - RICARDO
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4/5 (41)Total Time 2 hrs 30 minsCategory Main Dishes
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THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
From foodiecrush.com
5/5 (26)Total Time 4 hrsCategory Main CourseCalories 543 per serving
- In a large Dutch oven or heavy bottom pot, add the olive oil and butter over medium heat. In a food processor, pulse the onion, celery, and carrot until finely chopped. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
- While the vegetables are cooking, add the tomatoes with their juice to the food processor and pulse 5-7 times until smooth. Transfer to a bowl and set aside. Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
- Add the tomato paste to the Dutch oven and cook for about 10 minutes until the paste begins to brown, stirring when needed so it doesn't burn. Add the ground chuck, pork, and pancetta to the pot along with the red pepper flakes. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned and the meat loses its raw edge. Add the wine and cook until the wine is almost all absorbed, about 10 minutes, stirring to scrape up any browned bits. Add the milk and cook until it has evaporated, which will take about 30 minutes, stirring and breaking up the meat more as it cooks.
- Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 1/2 to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color. Toward the end of cooking, a layer of oil will likely rise to the top. Spoon off the oil or fold back into the sauce as desired. The longer you cook the sauce the better it will become. If the sauce seems to dry out, add 1/4 cup hot water at a time as needed.
BOLOGNESE MEAT SAUCE RECIPE - MARCELLA HAZAN | FOOD & WINE
From foodandwine.com
5/5 (7)Category Meat + PoultryServings 6Total Time 3 hrs 20 mins
- Put the oil, butter, and chopped onion in the pot, and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
- Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
- Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating—about 1/8 teaspoon—of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
THE VERY BEST BOLOGNESE SAUCE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.5/5 (2)Total Time 3 hrsCategory DinnerCalories 496 per serving
- In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat. Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl. Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the veal. Drain all but 2 tablespoons of fat and repeat with the pork. Drain all the fat and brown the sausage. Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
- Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally. Add the garlic and oregano, continue to cook for about 1-2 minutes. Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
- Add the meat mixture to the onions and stir to combine. Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning....since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your taste.
THE BEST BOLOGNESE SAUCE (HOW TO FREEZE, TIPS, TRICKS, ETC)
From carlsbadcravings.com
Reviews 42Servings 10-12Cuisine ItalianCategory Main Course
- Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
- In a Dutch oven, brown ground beef, sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
- Add all remaining sauce ingredients EXCEPT fresh basil and heavy cream and bring to a simmer (add dried basil at this time if using). Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn’t burn.
- Stir in heavy cream and fresh basil and cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.
PASTA BOLOGNESE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Pasta Sauce
- 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.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
STUDENT RECIPE: BEST BOLOGNESE SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 1 hr 25 minsEstimated Reading Time 1 min
- Heat one glug of oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated - about 5 minutes.
- Empty the mushrooms into a bowl. Add another glug of oil to the saucepan, then add the mince.
- Stir in the wine, if using. Bring to the boil, then turn down heat to medium and simmer until most of the liquid has evaporated.
BEST BOLOGNESE SAUCE RECIPE - VALENTINA'S CORNER
From valentinascorner.com
5/5 (4)Total Time 1 hrCategory Side DishCalories 321 per serving
- Add in the celery, red pepper, carrot, garlic and diced tomatoes. Saute the vegetables until tender, 5-7 minutes.
- Season with italian seasoning, bay leaf, salt, pepper and paprika. Pour in the beef broth and allow to simmer until the broth is almost evaporated, about 20 minutes.
THE BEST BOLOGNESE SAUCE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Category DinnerCalories 363 per serving
- Preheat a large frying pan over high heat and add a drizzle of cooking oil. Once the pan is hot, add the ground beef and ground pork. Brown the meat all over for 7 to 10 minutes, until nicely browned all over. As the meat is cooking, use a spatula to break it apart into small pieces. Watch my video recipe to see how it’s done. Transfer the browned meat into a braising pot.
- Next, add the butter into the same pan and allow it to melt. Reduce the heat to medium and add the onion, carrots and celery. Sauté the mixture for 3 to 5 minutes, until the aromatics are tender. Add in the garlic and cook for 1 more minute. Next, pour in the wine and let it cook for a few minutes, until almost completely reduced. Transfer this mixture into the braising pot.
- Combine the remaining ingredients with the browned meat and the aromatics in the braising pot. Add the beef broth, milk, diced tomatoes, tomato paste, dried herbs, salt, sugar and pepper, mixing well.
- Bring the Bolognese up to a simmer over high heat, then cover the pan with a lid and reduce the heat to low. Slow cook the Bolognese over low heat for 2 to 2 ½ or even 3 hours, until the sauce is well reduced and aromatic. Once the sauce is done, sprinkle some freshly chopped basil over the top. Sauce is ready to be used right away.
AUTHENTIC BOLOGNESE SAUCE - THE BEST ... - ITALIAN FOOD FAST
From italianfoodfast.com
5/5 (12)Category Main CourseCuisine Italian, MediterraneanTotal Time 2 hrs 21 mins
- Place a large cast iron pot or a large saucepan on the heat and pour the oil inside. Once the pot is hot, place the mince beef and pork inside steering occasionally, slightly salt the meat. Depending on the quality and fat content of the meet, it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
BEST BOLOGNESE SAUCE (EASY BOLOGNESE RECIPE) - SALT & BAKER
From saltandbaker.com
5/5 (4)Total Time 40 minsCategory Main CourseCalories 533 per serving
- Heat a 12 inch skillet over medium heat. Add the olive oil, Italian sausage and ground beef. Cook the meat until no longer pink, crumbling it up as you go. Once cooked, drain any excess grease.
- Add the chicken broth to the skillet to deglaze the pan, stir to scrape up any browned bits from the bottom. Cook until the broth has reduced by half.
- Stir in the crushed tomatoes, tomato paste, salt and pepper. Bring to a boil then reduce to a simmer and simmer for 10 minutes.
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ...
From thekitchn.com
- Ina Garten’s Weeknight Bolognese. Overall rating: 3/10. Get the recipe: Ina Garten’s Weeknight Bolognese. Read more: Ina Garten’s Bolognese Is Ready in 30 Minutes.
- Anne Burrell’s Pasta Bolognese. Overall rating: 4/10. Get the recipe: Anne Burrell’s Pasta Bolognese. Read more: I Tried Anne Burrell’s 5-Star Pasta Bolognese (It’s Made with a Shocking Amount of Wine)
- Food & Wine’s Pasta Bolognese, by Grace Parisi. Overall rating: 8/10. Get the recipe: Food & Wine’s Pasta Bolognese. Read more: This Pasta Bolognese Has Thousands of 5-Star Ratings.
- Marcella Hazan’s Bolognese Meat Sauce. Overall rating: 10/10. Get the recipe: Marcella Hazan’s Bolognese Meat Sauce. Read more: Marcella Hazan’s Bolognese Sauce Confirms She’s the Queen of Italian Cooking.
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From charlottefashionplate.com
Reviews 1Estimated Reading Time 5 mins
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From sbs.com.au
3.2/5 (241)Servings 6-8Cuisine ItalianCategory Dinner
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From abbylangernutrition.com
Cuisine ItalianCategory Dinner
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From foodnetwork.ca
3.1/5 (191)Servings 6
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
4.3/5 (3)Total Time 2 hrs 40 minsCategory Dinner, SauceCalories 936 per serving
HOW TO MAKE THE BEST BOLOGNESE SAUCE - ITALIAN FOOD BOSS
From italianfoodboss.com
Ratings 2Calories 709 per servingCategory Main Course
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