FETTUCCINE BOLOGNESE
Provided by Ellie Krieger
Categories main-dish
Time 40m
Yield 4 servings, about 2 1/2 cups pasta and sauce each
Number Of Ingredients 14
Steps:
- Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
- In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
- Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
- When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
Nutrition Facts : Calories 585 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 62 milligrams, Sodium 335 milligrams, Carbohydrate 84 grams, Fiber 14 grams, Protein 43 grams, Sugar 15 grams
MARIO BATALI'S FETTUCCINE BOLOGNESE
A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.
Provided by yooper
Categories Sauces
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in heavy large pot over medium heat.
- Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
- Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
- Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
- Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
- Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
- Drain.
- Add fettuccine to pot with ragu and toss to blend.
- Transfer to large bowl.
- Sprinkle with 1/2 cup Parmesan.
- Serve, passing remaining Parmesan seperately.
FETTUCCINE BOLOGNESE
Categories Cheese Dairy Pasta Pork Tomato Kid-Friendly Dinner Parmesan Meat Veal Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
- Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.
BOLOGNESE PASTA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 4 to 8 servings
Number Of Ingredients 30
Steps:
- For the basil pesto: Place basil leaves, grated cheese and garlic in the blender (with basil on the bottom).
- Add half of the oil and turn the blender on to medium, then add the rest of the oil and blend until smooth.
- Remove from blender and place in a bowl; check flavor and season with salt and pepper.
- For the Italian sausage: In a large mixing bowl, mix the three meats together. In a smaller bowl, mix the dried onion, garlic, fennel seeds, salt, oregano and black pepper together. Sprinkle the seasonings over the meat and mix until everything is incorporated.
- Preheat the oven to 275 degrees F.
- Line a sheet pan with nonstick wax paper and press the meat onto it, spreading it evenly in a 1/2-inch layer. Bake for 25 to 30 minutes. Remove from the oven and let chill completely in the fridge. Crumble up the sausage.
- For the bolognese meat sauce: Heat the olive oil in a large saucepan over medium-low heat, then add the onions, carrots and celery. Cook until the vegetables start to soften, then add 3 cups crumbled Italian sausage and cook for 1 minute. Add the flour and stir into the sausage, then cook for another couple of minutes, stirring occasionally. Add the wine to the pan and cook until evaporated. Add the marinara sauce, beef/chicken stock and bay leaf, then turn the heat to low and let simmer for 30 minutes. Give the sauce a taste and season with salt and pepper if desired.
- For the pasta: Cook the pasta according to the package directions in salted water (do not rinse the pasta with cold water when it is finished). Drain, then return it the cooking pot and toss it with the basil pesto.
- Place 1 cup pasta in a bowl, then top with 1/2 cup meat sauce, a tablespoon of the sour cream mix and grated Parmesan. If you wish, top with chopped fresh basil.
FETTUCCINE BOLOGNESE
Fettuccine Bolognese is the best comfort food for a cold day. Rich, meaty homemade sauce is tossed with pasta that you can twirl around your fork.
Provided by Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.
Categories Pasta
Time 3h10m
Number Of Ingredients 14
Steps:
- In bowl of food processor fitted with knife blade attachment, pulse celery, carrots and onion until very finely chopped.
- Heat oil in large pot over medium heat. Break ground beef into about 8 chunks and add to pot. Season with salt. Cook, stirring occasionally but not breaking up meat, 6 to 8 minutes or until outside of beef chunks are browned. Using slotted spoon, transfer beef to medium bowl.
- Add celery mixture to pot and cook 10 to 15 minutes or until all moisture has evaporated and vegetables begin to lightly stick to bottom of pot, stirring occasionally.
- Stir in wine and reserved beef. Reduce heat to medium-low and cook 8 to 10 minutes or until wine is evaporated, using spoon to break beef into small bits as it cooks.
- Add tomato paste, bay leaf and thyme and cook 5 minutes or until tomato paste is slightly browned, continuing to break beef up as it cooks.
- Stir in water, milk, and a pinch of salt. Reduce heat to low and cook, uncovered, 2 hours or until mixture has reduced to a sauce consistency and meat is very tender, stirring about every 30 minutes. Remove and discard bay leaf and thyme sprig. Taste sauce and season with additional salt if necessary.
- Heat large pot of salted water to boiling over high heat. Add fettuccine and cook for 2 minutes less than package directions for al dente.
- Reserve 1 cup pasta cooking water. Drain pasta and transfer to pot with bolognese. Add 1/2 cup reserved pasta cooking water. Increase heat to medium, and cook, while stirring pasta and sauce together, 2 minutes or until pasta is al dente and everything is combined. Add additional pasta water if necessary, to keep things saucy!
- Serve topped with Parmesan cheese and parsley.
Nutrition Facts : Calories 623 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 348 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
PASTA BOLOGNESE
Provided by Joseph W. DiPerri
Categories Milk/Cream Food Processor Pasta Pork Tomato Dinner Ground Beef Veal Bacon Red Wine Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
- In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
- Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
- In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
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
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