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
CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Provided by Little Sand Fairy
Categories One Dish Meal
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6
BOLOGNESE SAUCE WITH MEAT
A recipe for your basic tomato and meat sauce. Serve with your favorite pasta and a nice loaf of sourdough bread.
Provided by angelic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
- Simmer for one hour. Add additional butter and simmer for an additional half hour.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 7.7 g, Cholesterol 140.6 mg, Fat 57.6 g, Fiber 1.7 g, Protein 27.1 g, SaturatedFat 22.1 g, Sodium 1422.9 mg, Sugar 4 g
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
BOLOGNESE MEAT SAUCE
This recipe is one of our kids' favorite sauces, and one that has enough flavor to please the adults in the house as well. This meat sauce is wonderful with short pastas, especially gemelli.
Provided by TinaB
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a heavy saucepan.
- Add the onion, and cook over moderate heat for 3-4 minutes.
- Add the bacon and cook until the onion is translucent.
- Stir in the carrot, celery and garlic.
- Cook 3-4 minutes more.
- Add the beef and crumble it into the vegetables with a fork.
- Stir until the meat loses its red color.
- Season with salt and pepper.
- Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
- Add the milk and cook until it evaporates.
- Stir in the tomatoes with their juice, and the herbs.
- Bring the sauce to a boil.
- Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
- Serve over pasta.
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
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA
This full-bodied Italian meat-based sauce is a staple of northern Italy's Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta (we prefer penne in our family) and dress it with freshly grated Parmesan cheese. Be sure to have plenty of French or Italian crusty bread on hand to sop up this delicious meat sauce, and don't forget a great bottle of red wine. Oooooh the aroma , Ahhhhhh the flavor -- It's like being in Italy without the passport! Mangiare!
Provided by Feast Your Eyes
Categories Pork
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
- Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
- Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
- Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
- Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
- Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
- The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
- Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
- Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.
Nutrition Facts : Calories 354.1, Fat 22.5, SaturatedFat 8.4, Cholesterol 57.3, Sodium 586.6, Carbohydrate 13.5, Fiber 2.6, Sugar 7.1, Protein 17.4
"REAL" ITALIAN BOLOGNESE SAUCE
After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
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- Using medium high heat preheat a large skillet that has been sprayed well with cooking spray or drizzled with enough olive oil to keep food from sticking.
- Add the chopped onion, carrots and celery to the hot pan and sauté until the carrots, celery and onions become tender and the onions become translucent, about 8 minutes.
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4.2/5 (10)Total Time 3 hrs 20 minsAuthor Marcella Hazan
- 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.
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