20-MINUTE BOLOGNESE
Leftover hamburgers are the stars of this shortcut version of an Italian-American classic.
Provided by Jennifer Perillo
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the spaghetti according to the package directions. Drain and set aside.
- Heat the olive oil in a deep skillet over medium heat. Add the onions, and saute until lightly golden, 2 to 3 minutes. Add the meat, tomatoes and butter, if using. Bring to a boil. Season with the salt and pepper. Stir in the basil leaves. Reduce the heat to low, and cook for 20 minutes.
- Add the cooked pasta to the skillet, and toss well to coat. Divide among deep bowls to serve.
THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
BOULANGèRE POTATOES
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
Nutrition Facts : Calories 152 calories, Fat 3 grams fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
POTATO BOLOGNESE
Make and share this Potato Bolognese recipe from Food.com.
Provided by hectorthebat
Categories Potato
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the Bolognese sauce and leave to simmer.
- Peel and slice the potatoes thickly and cook in boiling salted water for 10 minutes, until soft.
- Drain and mash the potatoes with the butter, beating them well. Pile them onto a hot dish, forming them into a border or 'nest'. Pour the Bolognese sauce into the potato nest.
- Serve with grated or Parmesan cheese.
Nutrition Facts : Calories 586, Fat 7.5, SaturatedFat 4.5, Cholesterol 18.2, Sodium 312.7, Carbohydrate 114, Fiber 14.1, Sugar 5, Protein 18.5
BOLOGNA CUPS WITH MASHED POTATOES
Fried bologna cups filled with mashed potatoes and then topped with cheese. My mom used to make these for us as a quick dinner and they were always a hit. It is simple to make and kids love them!
Provided by j-beena
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook mashed potatoes and set aside.
- Place a medium skillet over medium-high heat.
- Fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *Important* Do NOT cut the bologna so that it will lie flat. You want the bologna to create a "bowl" as it cooks.
- Once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
- Spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of Velveta cheese.
- You may microwave the bologna / mashed potatoe cups just long enough to reheat the potatoes and to melt the cheese.
Nutrition Facts : Calories 84.8, Fat 6.2, SaturatedFat 4, Cholesterol 22.4, Sodium 419.7, Carbohydrate 2.7, Sugar 2.3, Protein 4.6
BOLOGNESE TAGLIATELLE
This labor of love is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.
Provided by Howard
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
- Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
- Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
- Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
- Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 54.9 g, Cholesterol 94.6 mg, Fat 26.9 g, Fiber 4.9 g, Protein 34.3 g, SaturatedFat 9.5 g, Sodium 543.9 mg, Sugar 8.8 g
More about "potato bolognese food"
POTATO AND BOLOGNESE GRATIN | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerAuthor Jennene PlummerTotal Time 1 hr 15 mins
- Place potatoes in a large saucepan and cover with water. Parboil for 5-8 minutes until just tender. Allow to cool, then thinly slice.
- In a small saucepan, heat cream, garlic and half the thyme on medium until boiling. Reduce heat to low, then simmer for 2-3 minutes. Remove from heat. Set aside for 15 minutes to infuse, then strain into a jug and season.
- Layer half the potatoes in ramekins. Pour over half the cream mixture and sprinkle with half the cheese. Top with bolognese, remaining potatoes, cream mixture and remaining cheese. Scatter with remaining thyme.
BOLOGNESE WITH POTATO LID - PERFECT FOR A HEARTY FAMILY …
From mambeno.co.uk
3.4/5 (5)Category Kids Favourites
BOLOGNESE POTATO BAKE - TINNED TOMATOES
From tinnedtomatoes.com
SPAGHETTI BOLOGNESE | RECIPETIN EATS
From recipetineats.com
POTATOES BOULANGèRE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
POTATO & BOLOGNESE SAUCE CHEESE BAKE – HIROKO'S …
From hirokoliston.com
POTATO-TOPPED BOLOGNESE PIES RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
VEGGIE BOLOGNESE SAUCE | JAMIE OLIVER RECIPES
From jamieoliver.com
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
PASTA BOLOGNESE - ONCE UPON A CHEF
From onceuponachef.com
JACKET POTATOES WITH BOLOGNESE AND CHEESE - GOURMET …
From gourmettraveller.com.au
POTATO BOLOGNESE CROQUETTE - VEAL – DISCOVER DELICIOUS
From veal.org
BOLOGNESE SAUCE RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
HOW TO MAKE AN AUTHENTIC BOLOGNESE SAUCE - FOOD NOUVEAU
From foodnouveau.com
SWEET POTATO NOODLE BOLOGNESE WITH SALTY CASHEW SEASONING
From alyssadougherty.com
BAKED POTATOES WITH BOLOGNESE SAUCE | CREATE RECIPES | RECIPES TO …
From create-store.com
CHEESY BACON BOLOGNESE STUFFED SWEET POTATOES
From cafedelites.com
PREPARE TO BE SURPRISED | BOLOGNESE CASSEROLE WITH POTATO
From potato.ie
TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BOWL OF THE WEEK: BOLOGNESE + POTATOES + KALE | KITCHN
From thekitchn.com
PORK BOLOGNESE OVER SWEET POTATO ‘RICE’ MEAL KIT DELIVERY
From makegoodfood.ca
BEEF BOLOGNESE & POTATO BAKE RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
CRISPY ROAST POTATO & BOLOGNESE BAKE - BASEMENT BAKEHOUSE
From basementbakehouse.com
5 BEST DOG FOODS FOR BOLOGNESE PUPPIES | (2022 REVIEW)
From breedadvisor.com
WHAT TO SERVE WITH BOLOGNESE INSTEAD OF PASTA (10 OPTIONS)
From happymuncher.com
POTATO BOLOGNESE – HEALTHY FOODS
From healthyfoodcookbook.com
SPAGHETTI BOLOGNESE - SIMPLY DELICIOUS
From simply-delicious-food.com
ONE POT PASTA BOLOGNESE | RECIPETIN EATS
From recipetineats.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BOLOGNA FOOD: WHAT TO EAT IN BOLOGNA ITALY (37 AMAZING THINGS)
From foodfuntravel.com
BOLOGNESE SCALLOPED POTATO ROLL - ALPHAFOODIE
From alphafoodie.com
THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
From foodiecrush.com
JACKET POTATOES WITH BOLOGNESE RECIPE - MUMSLOUNGE
From mumslounge.com.au
POTATO BOLOGNESE | FOOD TO LOVE
From foodtolove.co.nz
BOLOGNAISE BAKED POTATOES, INDULGENTLY DELICIOUS COMFORT FOOD
From arecipeblog.com
VEGETARIAN TURKEY BOLOGNESE - ONE POTATO
From onepotato.com
HOW TO EAT: SPAGHETTI BOLOGNESE | FOOD | THE GUARDIAN
From theguardian.com
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
BOLOGNESE POTATO BAKE - FOOD24
From food24.com
POTATO BOLOGNESE. : SHITTYFOODPORN
From reddit.com
5 BEST DOG FOODS FOR BOLOGNESE | (2022 REVIEW)
From breedadvisor.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