Nonna Consuelos Bolognese Sauce Food

NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI

Steps:

• Brown, crumble and drain the meat. Set it aside.
• Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
• In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
• Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
• Cook at low heat for 10 minutes, stirring frequently.
• Finely chop the basil and crush the oregano. Add them to the cooking sauce.
• Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
• Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
• Cook sauce for 5 more minutes.
• **Note: Generally, the sauce is done when the garlic is soft.

NONNA CONSUELO'S BOLOGNESE SAUCE

Steps:

• Pulse onion, carrots, and celery in a food processor until finely chopped; set aside. Heat 1 Tbsp. oil in a large deep skillet over medium-high heat. Add ground beef and cook, stirring often, until brown and cooked through, 4-5 minutes. Scrape into a medium bowl and set aside. Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes. Add broth and 1 cup water. Stir in reserved meat, tomatoes, basil, garlic, and oregano. Let simmer, stirring occasionally, until flavors meld and sauce thickens 1-1 1/2 hours. Remove garlic; crush with the back of a spoon and stir back into sauce. Season sauce to taste with salt, pepper, sugar, and more bouillon, if desired. Read More http://www.bonappetit.com/recipes/2012/04/nonna-consuelos-bolognese-sauce#ixzz1s9eVVHNG

NONNA BEPPA SOHO FAMOUS BOLOGNESE SAUCE

Steps:

• Finely chop the celery, peeled carrots, and onions.
• Pour extra virgin olive oil into a large pot. Add the chopped mix and leave it on low heat for about 10 minutes while stirring. At the end of the process the mix should seem withered, and the bottom of the pot dry.
• Add the beef and the pork to the pot with the chopped mix and olive oil and let the meat brown for 10 minutes while stirring. As soon as all the meat's juices are expelled you can reduce everything with white wine. When the alcohol has evaporated, and the bottom will be once again very dry, you can go ahead add the tomato sauce (you will have to mash the tomatoes beforehand).
• Add 1 liter of water and a pinch of salt and stir everything and leave it on mid-low heat for 1 hour.
• Add an additional liter of water, stir again and leave it on mid-low heat for an additional 1 hour.
• At the end of the cooking process, the contents will be very dry. At this point, add a pinch of salt and pepper, turn off the heat and add the milk. Stir thoroughly one last time and your bolognese ragù will be ready! We recommend using tagliatelle pasta for this recipe but you can certainly use any other pasta of your choice.