SPAGHETTI BOLOGNESE
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Madeline, had to say about this bolognese dish: ""My dad makes the sauce fresh. It takes awhile, so we don't have it very often. But it's so good when we do!"
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h
Yield 4 to 6 (plus extra sauce)
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
- Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
- Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
- About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
TRADITIONAL SPAGHETTI BOLOGNESE
i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.
Provided by fireball
Categories Spaghetti
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Nutrition Facts : Calories 534.3, Fat 38.1, SaturatedFat 15.1, Cholesterol 120.9, Sodium 513.1, Carbohydrate 11.6, Fiber 2.8, Sugar 5.8, Protein 29.8
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
SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
KELLY'S SPAGHETTI BOLOGNESE
This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too.
Provided by Kellogs
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy-based skillet.
- Fry onions and garlic for a few minutes or until softened.
- Add beef and cook over moderate heat until no longer pink, stirring to break up.
- Crumble the bouillon cube over beef and continue stirring for a minute or so.
- Add the diced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan then bring to boil.
- Reduce heat and simmer for 25 minutes.
- Meanwhile cook the spaghetti in boiling salted water according to packet instructions and drain thoroughly.
- Serve with bolognese mixture on top of spaghetti and sprinkled with the Parmesan cheese.
Nutrition Facts : Calories 603.6, Fat 20.2, SaturatedFat 7.2, Cholesterol 77.2, Sodium 344.4, Carbohydrate 70.2, Fiber 3.9, Sugar 4.8, Protein 33.1
SPAGHETTI BOLOGNESE
This is an old traditional Italian dish that is huge in Australia. Very yummy, and everything but the noodles can freeze well.
Provided by Ben Ross
Categories Spaghetti
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pan and add the onion and garlic, stir continually for 2 minutes.
- Turn heat up to high add mince, cook for 3 minutes or until the mince is nice and brown.
- Make sure all the mince has broken up properly.
- Add undrained, chopped tomatoes, tomato paste, oregano and basil.
- Bring to the boil and then reduce the heat to low.
- Leave the pot uncovered and stir occasionally for 1 and a half hours or until the sauce has thickened.
- Cook the spaghetti in boiling water 20 minutes before serving and drain the water.
- Proportion out the spaghetti and meat sauce and then sprinkle the Parmesan cheese on top of each plate.
- *tip: you can save time by making the sauce in advance and freezing it and then reheating it again when needed.
Nutrition Facts : Calories 914.7, Fat 37.5, SaturatedFat 13, Cholesterol 99.8, Sodium 547.3, Carbohydrate 99.3, Fiber 6.9, Sugar 11.1, Protein 44
THE BEST SPAGHETTI BOLOGNESE.
My very best Spaghetti Bolognese, gorgeously meaty with a chilli kick!
Provided by andybalmer
Time 1h40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
- Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
- Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.
- Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
- Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Beautiful!
MUM'S SPAGHETTI BOLOGNESE
This is sooo spectacularly nice, I have never had a bolognese ever come close to competing with this one, I think it is in the technique, Mum likes to cook it for as long as possible. sometimes she adds 3 carrots and a green capsicum cut up and a lot!!! of red wine for taste and cooks it about 3 hours for perfect results
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- you also need 1 big jar of dolmio sauce.
- put oil, garlic and onion in bottom of saucepan.
- gently fry until the onion goes clear.
- put mince in and brown it.
- once browned add dolmio sauce, pinch of mixed herbs or oregano if you don't have any.
- add a good splash of worcestershire sauce.
- let bubble away for about 1 hour.
- stir occasionally.
- while cooking add grated carrot.
- Spaghetti:.
- get a deep pot of water.
- add a pinch of salt.
- boil.
- add spaghetti and cook as directed on packet.
- drain out leaving a tsp water in the bottom.
- add a splash of olive oil to stop it from sticking and toss.
- place spaghetti in bowls and top with sauce and sprinkle with Parmesan cheese, and if your like me, you will like it with grated cheese.
Nutrition Facts : Calories 224.3, Fat 16.7, SaturatedFat 6.4, Cholesterol 59.2, Sodium 63.5, Carbohydrate 3, Fiber 0.6, Sugar 1.2, Protein 14.6
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
- Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
SPAGHETTI BOLOGNESE
Make and share this Spaghetti Bolognese recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large saucepan on the stove and add the butter.
- Fry the onion, carrot and garlic for a few minutes, stirring all the time.
- Add ground beef and cook for 4 minutes.
- Add wine and tomato paste, simmer for 5 minutes.
- Add broth and tomatoes.
- Simmer for 30-45 minutes before adding parsley, worcestershire sauce and plenty of salt and pepper.
- Serve with cooked buttered pasta and freshly grated parmesan.
Nutrition Facts : Calories 442, Fat 19.9, SaturatedFat 9.5, Cholesterol 71.7, Sodium 325, Carbohydrate 28.4, Fiber 3.3, Sugar 6.2, Protein 19.3
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