HOW TO MAKE BOLOGNESE SAUCE
This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 3h35m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
- Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
- Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
- Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
- Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.2 g, Cholesterol 84 mg, Fat 20.9 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 8.8 g, Sodium 935.1 mg, Sugar 8.6 g
SPAGHETTI WITH BOLOGNESE SAUCE
Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.
SPAGHETTI WITH BOLOGNESE SAUCE
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
- Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
- When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.
BOLOGNESE SAUCE
An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 9
Number Of Ingredients 17
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.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)
Steps:
- Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
- Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
- Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve hot with parmesan cheese.
Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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
PASTA BOLOGNESE
Provided by Anne Burrell
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
- Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
- Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
- Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
- During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
- Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
BEEF BOLOGNESE SAUCE WITH PAPPARDELLE PASTA
Your family will ask for seconds of this hearty beef bolognese sauce served with pappardelle pasta! Lean ground beef is simmered in a crushed tomato sauce.
Provided by Jessica Gavin
Categories Entree
Time 1h
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
- Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
- Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
- Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
- Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
- Add garlic and cook for 1 minute.
- Add sliced mushrooms and cook for 2 minutes.
- Add the tomato paste and cook for 1 minute.
- Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
- Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
- Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
- About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
- Cook the pappardelle noodles according to manufacturer's direction.
- Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.
Nutrition Facts : Calories 642 kcal, Carbohydrate 68 g, Protein 30 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 731 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
FIVE-INGREDIENT PASTA WITH BOLOGNESE SAUCE
It's easy to make the BEST Pasta with Bolognese sauce at home- the kind where the sauce clings to every piece of pasta and has the most delicious Italian taste, with a few tricks and only five ingredients!
Provided by Elizabeth Lindemann
Categories Main
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. It should be as salty as the ocean- taste it if you aren't sure.
- Cook pasta until just before it's al dente (about 2 minutes before the time designated on the package).
- Meanwhile, cook ground beef in a large deep skillet until fully cooked. As you are cooking it, break it into very small pieces. I used a potato masher to make sure it got broken up enough.
- Move the beef to one side of the skillet and tilt it in order to separate the grease/liquid. Remove the grease with a spoon and discard.
- Add the marinara sauce to the ground beef. Stir, cover, and simmer until heated through.
- When pasta is done just before it's al dente, reserve 1-2 cups of the pasta water and drain the rest. Don't drain too thoroughly- it's OK, and actually a good thing, if it has some of the water clinging to it.
- Add the drained pasta to the skillet with the sauce (you can also move it directly from the water using a slotted spoon). If the skillet is too small, you can add the pasta back into the pot in which it cooked, and add the sauce to it.
- Stir to coat the pasta in the sauce in the skillet or pot and keep heat on medium low. Add 1/4 cup of the reserved pasta water, stirring to coat. Add more pasta water as necessary to help the pasta finish cooking to al dente- it will help the sauce thicken and stick to every piece of pasta (I used about 3/4 cup total).
- Turn off the heat. Stir in olive oil (2 tablespoons) and pecorino romano cheese (1/4 cup). Taste and add salt if necessary.
- Serve immediately with extra pecorino romano and garnished with fresh parsley, seasoned with fresh ground black pepper.
Nutrition Facts : Calories 351 kcal, Carbohydrate 47 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 524 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
THE BEST SPAGHETTI BOLOGNESE SAUCE
Bolognese sauce is a versatile and easy meat-sauce for any kind of pasta. This version of Bolognese sauce is cooked in 30 minutes, so you don't have to stay in the kitchen all day long.
Provided by Julia
Categories Main Course
Time 45m
Number Of Ingredients 20
Steps:
- Clean and cut the vegetables (carrot, celery root and parsnip) in small cubes. Chop finely the onion and mince the garlic. Set aside.
- Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes.
- Add seasoning: dry paprika, bay leaf, allspice and stir. Make a space on the skillet and add ground meats. Season the meats with salt and pepper. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
- Stir in the strained tomatoes or tomato sauce and add the broth (or water). Mix well the ground meat with the vegetables and the tomato sauce.
- Cover the skillet with the lid and simmer on medium-low heat for 15-20 minutes, stirring occasionally.
- At the end add 1 cup of milk and stir well. Season with more salt and pepper if needed. If you like more profound taste of tomato sauce, add 3 tbsp of tomato paste. Stir and let simmer for another 5 minutes. Serve with spaghetti or other pasta.
- As a topping use Parmesan cheese or provolone cheese. They add delicious taste to bolognese sauce. You may also garnish with parsley.
Nutrition Facts : Calories 108 kcal, ServingSize 1 serving
AUTHENTIC BOLOGNESE SAUCE
Steps:
- Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
- In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
- Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
- Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
- After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SPAGHETTI WITH CHICKEN BOLOGNESE SAUCE
Make and share this Spaghetti With Chicken Bolognese Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
- Add chicken and garlic and cook for 5 minutes.
- Add wine and stir until almost all evaporated.
- Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
- Reduce heat to simmer for approximately 30 minutes.
- In a separate pan, cook spaghetti until al dente.
- Add cream and cook for 5 more minutes. Add salt and pepper.
- Toss pasta with sauce and garnish with parmesan cheese.
FUSILLI PASTA WITH GROUND SAUSAGE BOLOGNESE SAUCE
Make and share this Fusilli Pasta With Ground Sausage Bolognese Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, melt butter.
- Add onion and saute for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
- Add ground sausage. Separate the sausage and cook until browned, approximately 7 minutes.
- Add canned tomatoes, mariana sauce, chicken broth. Bring to a boil and reduce heat to simmer on low for approximately 20 minutes.
- While sauce is simmering, cook pasta according to package instructions until al dente. Drain pasta.
- Add heavy cream, italian seasoning, parsley and salt and pepper to taste. Cook for another 2 minutes to blend.
- Toss pasta into sauce. Serve in bowls and top with parmesan cheese.
Nutrition Facts : Calories 990.8, Fat 49.9, SaturatedFat 20.7, Cholesterol 122.8, Sodium 1415.6, Carbohydrate 95.5, Fiber 6, Sugar 8.7, Protein 38.5
PASTA WITH BOLOGNESE SAUCE
This is a rich meaty sauce, great on fusilli or spaghettini.Source: Unknown
Provided by Lynnda Cloutier
Categories Pasta
Number Of Ingredients 16
Steps:
- 1. Put onion and garlic in food processor. Finely chop (or you can chop by hand). Coat large nonstick skillet and set over medium high heat. When skillet is hot, add olive oil, then onion and garlic and cook til onion and garlic begin to soften, 2 to 3 minutes. (I usually add the onion first and brown it a bit, then the garlic. If you add the garlic too soon, it will brown and burn and have a bitter taste). Meanwhile put carrots and celery in food process and finely chop. Add to skillet and cook 3 to 4 minutes more. Increase heat to high, add ground meats and break into small chunks with wooden spoon. Add salt and pepper. Cook til meat begins o brown, 3 to 4 minutes. Add tomatoes, broth and sugar. Reduce heat to low, cover and simmer, stirring occasionally for 30 minutes. Stir in sweet potato puree and Parmesan. Cook the pasta in large pot of salted boiling water as the package directs. Cook till al dente. Drain in strainer, then return to pot. Pour warm sauce over pasta and toss if you wish. Makes 4 servings.
PASTA WITH BOLOGNESE SAUCE
Categories Blender Food Processor Pasta Pork Tomato Sauté Ground Beef Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 13
Steps:
- Make sauce:
- In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
- In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
- In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
More about "pasta with bolognese sauce food"
SPAGHETTI BOLOGNESE | RECIPETIN EATS
From recipetineats.com
5/5 (220)Total Time 40 minsCategory DinnerCalories 510 per serving
- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
PASTA BOLOGNESE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 289Category EntreeCuisine ItalianTotal Time 55 mins
- Bring a large pot of salted water to a boil. Add pasta and cook al dente according to package instructions; drain. Reserve 1/2 cup pasta water
- Heat the olive oil in a large deep saute pan. Add the beef and season with salt and pepper. Brown the beef and break it into smaller pieces with the back of a wooden spoon until cooked through.
- Add onions and garlic; and season with oregano, basil and crushed red pepper. Saute for about 5 minutes until they soften. Add crushed tomatoes and tomato paste and pasta water. Mix to combine, bring mixture to a boil and then simmer on low covered for 30 minutes.
PASTA WITH BOLOGNESE SAUCE - BETTER HOMES & GARDENS
From bhg.com
5/5 (16)Calories 570 per serving
- Meanwhile, in a large saucepan cook sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.
- Stir in tomatoes, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. If necessary, uncover and simmer for 10 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, and fresh herbs (if using); heat through. Serve sauce over hot pasta.
EASY PASTA BOLOGNESE RECIPE (5-INGREDIENT) - EASY AND DELISH
From easyanddelish.com
5/5 (1)Total Time 25 minsCategory EntreeCalories 683 per serving
- STOVETOP METHOD:Heat a large nonstick pot over medium-high heat. Add the ground beef and let cook for about 5-6 minutes, or until browned. Make sure to break apart and separate the chunks using a wooden spoon.
- Reduce heat to medium, add garlic and let cook for 1-2 minutes, stirring occasionally. Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
- Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cover and let cook for about 10-12 minutes (it varies depending on the type of pasta you use), or until al dente. Stir pasta occasionally during the cooking process.
- If you use a chicken or beef broth with a good sodium content, you may not need added salt. But if you use wine, stir about ½ to 1 teaspoon of salt into the liquids before cooking pasta.
SPAGHETTI WITH BOLOGNESE SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 6
- In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
- In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
- Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.
SPAGHETTI WITH PORK BOLOGNESE SAUCE - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 6Calories 228 per servingCategory Main Course
- In a large pot over medium heat, add your olive oil, red pepper flakes, carrots and garlic and cook for about 4-5 minutes or until the carrots begin to soften.
- You can plate this family style by placing your pasta in a large platter style bowl and scooping out 1-2 ladles of meat sauce over top of the pasta.
PASTA TWISTS WITH BOLOGNESE SAUCE RECIPE - REDBOOK
From redbookmag.com
Cuisine American, ItalianEstimated Reading Time 2 minsServings 4Calories 769 per serving
THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM | FOOD BLOG ...
From foodiecrush.com
5/5 (25)Total Time 4 hrsCategory Main CourseCalories 543 per serving
- In a large Dutch oven or heavy bottom pot, add the olive oil and butter over medium heat. In a food processor, pulse the onion, celery, and carrot until finely chopped. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
- While the vegetables are cooking, add the tomatoes with their juice to the food processor and pulse 5-7 times until smooth. Transfer to a bowl and set aside. Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
- Add the tomato paste to the Dutch oven and cook for about 10 minutes until the paste begins to brown, stirring when needed so it doesn't burn. Add the ground chuck, pork, and pancetta to the pot along with the red pepper flakes. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned and the meat loses its raw edge. Add the wine and cook until the wine is almost all absorbed, about 10 minutes, stirring to scrape up any browned bits. Add the milk and cook until it has evaporated, which will take about 30 minutes, stirring and breaking up the meat more as it cooks.
- Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 1/2 to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color. Toward the end of cooking, a layer of oil will likely rise to the top. Spoon off the oil or fold back into the sauce as desired. The longer you cook the sauce the better it will become. If the sauce seems to dry out, add 1/4 cup hot water at a time as needed.
RIGATONI PASTA WITH BOLOGNESE SAUCE - THE ROASTED ROOT
From theroastedroot.net
4.6/5 (5)Total Time 1 hr 15 minsCategory Main CourseCalories 508 per serving
- Begin by making the Bolognese sauce. Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high. Add the onion and sauté, stirring occasionally, until it begins to turn brown, about 3 to 5 minutes.
- While the onion is sautéing, chop the carrots, celery, and garlic. Add them in and stir well. Cook for another 1 to 2 minutes.
- Scoot the vegetables off to the side to clear off some room for the meat. Add the ground beef to the pot and sear for 3 minutes on both sides before chopping it up with a spatula and mixing it in with the vegetables. You don’t need to cook it all the way through just yet!
- Pour in the Tomato Basil Sauce, stir well, and bring to a full boil. Reduce the heat to low, cover the pot, and simmer the sauce for at least 40 minutes (ideally 1 hour or even longer if you have the time).
PASTA WITH BOLOGNESE SAUCE WITH PANCETTA, BEEF AND MORE
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4Total Time 2 hrs 15 mins
- Heat olive oil in a large saucepan over medium. Add minced pancetta and fry until crisp. Add carrot, celery, and onion and cook until softened (about ten minutes).
- Add minced beef and turn temperature to medium-high. Cook for five to seven minutes or until browned, stirring periodically.
- Add wine and scrape the bottom of the pan to deglaze. Add tomato paste, tomato puree, and milk and stir to combine thoroughly. Cover and cook over low heat for two hours, stirring periodically. Add a splash of milk periodically if more moisture is required.
16 FANTASTIC WAYS TO USE YOUR LEFTOVER BOLOGNESE SAUCE!
From healthymummy.com
Estimated Reading Time 5 mins
- Use in a lasagne. You must try our Stovetop Lasagne which is cooked on the stove and means you don’t need to turn the oven on! This meal is 365 calories per serve.
- Make a shepherd’s pie. Ah the humble shepherd’s pie. Never has there been a better way to dress up leftover mince and whatever veggies are left in the bottom of the crisper than with these healthy Sweet Potato Pies.
- Use in a potato hotpot. A hotpot is a warm lunch that’s full of favour – you’ll just need meat, veg, potato. Check out our Moroccan Lamb Hot Pot on the 28 Day Weight Loss Challenge recipe hub.
- Put it on your toast. If you REALLY want to mix it up, why not try making your own healthy garlic bread to add it on? Just add garlic and herbs (and always opt for wholemeal or brown bread).
- Fill your crepes with it. We’ve got a HEAP of yummy savoury crepe recipes on our 28 Day Weight Loss Challenge that you can replace with bolognese sauce.
- Make a pie. Here’s a sneak peek recipe from our 28 Day Weight Loss Challenge. It’s a popular one for a reason – it’s not only delicious but simple too.
- Use in a baked potato. Try making our Hidden Veg Bolognese Potato recipe, which is easy to prepare. This meal is only 383 calories and can be found on our 28 Day Weight Loss Challenge.
- Pour on top of your healthy hot dogs. Add some chilli to your bolognese and add on top of your hot dogs – YUM! Our Healthier Hot Dog recipe is only 450 calories per serve and can be found on our 28 Day Weight Loss Challenge.
- Add to zoodles. Noodles are the lighter alternative to pasta and a great way to get a serve of veggies into your meal. Our Hidden Veg Bolognese Sauce with Zoodles is only 241 calories and can be found on the 28 Day Weight Loss Challenge recipe app.
- Make a moussaka. Our delicious and wholesome Moussaka, with the goodness of eggplant creates a healthy lunch or dinner. Plus, it’s only 451 calories per serve.
BOLOGNESE SAUCE - SKINNYTASTE
From skinnytaste.com
4.5/5 (25)Total Time 1 hr 55 minsCategory DinnerCalories 120 per serving
- Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
- Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.
PASTA BOLOGNESE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Pasta Sauce
- Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
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Cholesterol 23 mgTotal Calories 297Saturated Fat 2 gTotal Fat 6 g
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From insider.com
Is Accessible For Free False
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From gustotv.com
Servings 4Estimated Reading Time 50 secsCategory Mains
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