Davios Bolognese Sauce Food

SIMPLE BOLOGNESE

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 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.

DAVIO'S BOLOGNESE SAUCE

Steps:

• Coarsely dice and mix together the onion, carrot & celery. Set aside. Drain pasta well and set aside. In a large saucepan cook the Prosciutto until crispy. Add beef, pork and veal to the pan and cook through, making sure it is well mixed. Drain off fat and add garlic, bay leaf and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently. Add tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.

DAVIO'S BOLOGNESE SAUCE

Steps:

• In a large sauce pot, cook the prosciutto until crispy.
• Add all vegetables and garlic and cook until soft.
• Add wine and reduce by half.
• Add meat and cook for 45 minutes on low.
• Drain fat and add tomatoes and tomato paste.
• Add basil and parsley.
• Simmer for 2 hours and season with salt and pepper.
• Serve with your favorite pasta,.
• Grate fresh cheese over all.

BOLOGNESE SAUCE

Steps:

• Using your hands, mix egg and minced beef.
• Heat pan and fry garlic and onion until soft and fragrant, add beef.
• Stir constantly until beef changes colour.
• Add oregano, thyme, parsley, basil, marjoram, bayleaves.
• Stir through.
• Add tomato paste and fresh tomatoes, with 1/3 of the wine.
• Mix thoroughly.
• Season with salt and pepper.
• DO NOT ADD WATER AT ALL.
• Let boil over very low heat until mixture thickens, stirring ocassionally.
• Add carrots and celery, and half of the remaining wine.
• Let boil (very low heat) until liquid is absorbed.
• Stir occasionally.
• Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
• Stir until sauce thickens.
• Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
• Cook for exactly 8 minutes for al-dente texture.
• Drain pasta.
• Make sure it's really drained of water.
• In a pan, heat up pasta sauce (1 serving) and toss pasta in.
• Stir quickly (1 minute) and pour onto plate.
• Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
• NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
• Make sure container is microwaveable, clean and dry.
• The sauce keeps for 12 months in the freezer.

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.

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!

"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.