Classic Bolognese Meat Sauce Bolognaise Food

CLASSIC BOLOGNESE

Steps:

• Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
• To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
• Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
• Serve pasta in shallow bowls with a little torn basil.

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.

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.

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)

Steps:

• Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.
• Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
• Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1 1/2 hours.
• Stir in the basil and cream and remove from the heat.

THE BEST SPAGHETTI BOLOGNESE RECIPE

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.

BOLOGNESE SAUCE WITH MEAT

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.

BOLOGNESE MEAT SAUCE

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 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 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 /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.
• Ahead-of-time note: If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.
• Variation of Ragù with Pork: Pork is an important part of Bologna's culture, its economy, and the cuisine, and many cooks add some pork to make their ragù tastier. Use 1 part ground pork, preferably from the neck or Boston butt, to 2 parts beef, and make the meat sauce exactly as described in the basic recipe above.

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)

Steps:

• Heat butter and oil in heavy saucepan or casserole and add sausage, onion, celery and carrot. Cook, stirring, until onion wilts.
• Add beef, pork and chicken livers and cook, stirring with side of heavy metal spoon to break up lumps, until meats lose raw look. Add rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
• Puree tomatoes in food processor or blender or crush them by hand. Add tomatoes and broth. Bring to boil and let simmer, skimming surface of fat, 1 1/2 hours.
• Stir in basil and cream and remove from heat

CLASSIC BOLOGNESE SAUCE

Steps:

• Heat butter in large, heavy bottomed Dutch oven over medium heat; add onion, carrot and celery and saute until softened but not browned, about 6 minutes.
• Add ground meats and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook; continuing to crumble meat, just until it loses its raw color but has not browned, about 3 minutes.
• Add whole milk and bring to a simmer; continue to simmer until the milk evaporates and only clear fat remains, 10 to 15 minutes.
• Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
• Add tomatoes and their juice and bring to a simmer; reduce heat to low so that sauce continues to simmer just barely with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer for three hours, use a flame tamer or a foil ring to elevate pan.).
• Adjust seasonings with extra salt to taste and serve over linguine. (Can be refrigerated in airtight container for several days or frozen for several months. Warm over low heat before serving.).
• When cooking the linguine for the bolognese sauce, don't drain the pasta too meticulously. A little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmaggiano Reggiano.
• If doubling recipe, increase the simmering times for the milk and the wine to 30 minutes each and the simmering time once the tomatoes are added to 4 hours.