BOLOGNESE SAUCE
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
- Roughly chop the Mediterranean veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
- Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
- Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
- Use a potato masher to gently crush the veg, breaking down any bigger lumps.
- Add the tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
- Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
- Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
Nutrition Facts : Calories 131 calories, Fat 5.3 g fat, SaturatedFat 1.3 g saturated fat, Protein 13.7 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 5.9 g sugar, Sodium 0.1 g salt, Fiber 1.7 g fibre
JOHN SPENCER'S BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 3h
Yield serves 6 to 8 people, with leftovers
Number Of Ingredients 24
Steps:
- In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use.
- Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour.
- Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
- When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below.
- Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit!
BOLOGNESE SAUCE
Make and share this Bolognese sauce recipe from Food.com.
Provided by irenenevada
Categories Sauces
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 963, Fat 47, SaturatedFat 15.9, Cholesterol 159.6, Sodium 445.5, Carbohydrate 43.8, Fiber 10.6, Sugar 11.5, Protein 38.8
PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
- Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
- Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
- Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
- While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
- Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
- Bring a large pot of generously salted water to a rapid boil.
- When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
- Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
- Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
More about "james martin bolognese sauce food"
MARCELLA HAZAN'S BOLOGNESE SAUCE RECIPE | LEITE'S …
From leitesculinaria.com
BEST-EVER BOLOGNESE SAUCE RECIPE (STOVETOP, SLOW …
From playswellwithbutter.com
GORDON RAMSAY SIMPLE AUTHENTIC BOLOGNESE SAUCE
From hellskitchenrecipes.com
HOW TO MAKE PERFECT BOLOGNESE | FOOD | THE GUARDIAN
From theguardian.com
HOW DO YOU MAKE JAMES MARTIN RECIPE FOR SPAGHETTI …
From mycookingmethods.com
SPAGHETTI BOLOGNESE | TESCO REAL FOOD
From realfood.tesco.com
BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE …
From jamieoliver.com
EASY ITALIAN BOLOGNESE SAUCE | CHEF DENNIS
From askchefdennis.com
BOLOGNESE SAUCE | MARTIN'S FOODS
From recipecenter.martinsfoods.com
5/5 (2)Total Time 1 hr 24 minsServings 12Calories 333 per serving
EASY BOLOGNESE RECIPE | JAMIE OLIVER - YOUTUBE
From youtube.com
RAGU BOLOGNESE RECIPE JAMES MARTIN - DEPORECIPE.CO
From deporecipe.co
MARCELLA HAZAN'S BOLOGNESE MEAT SAUCE | AUTUMN FOOD AND DRINK
From theguardian.com
SPAGHETTI WITH BOLOGNESE SAUCE - FOOD NETWORK UK
From foodnetwork.co.uk
HOW TO MAKE GORDON RAMSAY SPAGHETTI BOLOGNESE AT HOME
From thefoodxp.com
THE AUTHENTIC OFFICIAL BOLOGNESE SAUCE - A CANADIAN FOODIE
From acanadianfoodie.com
JAMES BOND RECIPES: SPAGHETTI BOLOGNESE - THE JAMES BOND DOSSIER
From thejamesbonddossier.com
JAMES MARTIN SPAGHETTI BOLOGNESE
From jamesite.my.id
JAMES MARTIN SHARES THE BEST BBQ SAUCE RECIPE - EXPRESS.CO.UK
From express.co.uk
JAMES MARTIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BOLOGNESE SAUCE - CHEF JEAN PIERRE
From chefjeanpierre.com
BOLOGNESE WITH TAGLIATELLE RECIPE - BBC FOOD
From bbc.co.uk
THE SECRET INGREDIENT TO THE PERFECT BOLOGNESE SAUCE EVERY TIME …
From delish.com
ANTONIO CARLUCCIO: THE SECRET OF PERFECT SPAG BOL? DON'T LET A …
From dailymail.co.uk
SPAGHETTI BOLOGNESE - FOOD NETWORK
From foodnetwork.co.uk
RAGU BOLOGNAISE - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
BOLOGNESE SAUCE RECIPE - MARION KANE
From marionkane.com
JAMES MARTIN'S FRENCH ADVENTURE: STEAK & BORDELAISE SAUCE RECIPE
From standard.co.uk
BOLOGNESE SAUCE - FOOD NETWORK
From foodnetwork.co.uk
BOLOGNESE RAGù WITH TAGLIATELLE RECIPE - BBC FOOD
From bbc.co.uk
JAMES MARTIN RECIPE FOR HOLLANDAISE SAUCE REVEALED | METRO NEWS
From metro.co.uk
RAGU BOLOGNAISE - FOOD NEWS
From foodnewsnews.com
THE WORLD’S BEST SPAGHETTI BOLOGNESE: SECRET FAMILY RECIPE
From andreaspassions.com
BOLOGNESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PASTA RAGU - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
RAGù BOLOGNESE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BBC TWO - JAMES MARTIN: HOME COMFORTS, SERIES 3, BACK TO …
From bbc.co.uk
GOOD FOOD CHANNEL JAMES MARTIN MEDITERRANEAN RECIPES
From dwallconst.com
FILLET STEAK WITH BORDELAISE SAUCE RECIPE FROM JAMES MARTIN'S
From cooked.com
GINO'S CLASSIC BOLOGNESE MASTERCLASS | THIS MORNING - ITV
From itv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love