ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY
Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese
Provided by chloe morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
QUICK AND EASY BOLOGNESE
Give this speedy meat sauce depth with a bit of Worcestershire sauce and cocoa powder.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy pot over medium-high heat. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the meatloaf mix and cook, breaking up lumps with a wooden spoon, until any liquid evaporates and the meat is dry, 10 to 12 minutes. Stir in the tomato paste and brown, scraping the bottom of the pot, about 4 minutes. Stir in the wine and Worcestershire and bring to a simmer. Simmer the sauce until the liquid is reduced by half, about 6 minutes. Stir in the milk, cocoa powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook until the sauce is slightly thickened, about 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the water according to package directions until al dente. Then drain and immediately transfer to serving plates. Top with the Bolognese and sprinkle with shaved Parmesan and parsley.
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.
QUICK RAGù BOLOGNESE
Categories Sauce Beef Pork Tomato Sauté Quick & Easy Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.
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