REALLY RICH SPAGHETTI BOLOGNESE - 'GOODFELLAS' STYLE
In Goodfellas the movie, (and Casino) they love their rich meat sauces, (unlike the fairly bland British varion of Bolognese). The finished recipe should look a rich red colour. Don't bother with this unless you have sun dried tomatoes.
Provided by Felix4food
Categories Weeknight
Time 1h50m
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry onions briskly in a little oil.
- Add mince and fry at high heat until brown.
- (remove fat from pan).
- Add the tomato puree and drop the heat to medium.
- Stir in the sun dried tomato paste.
- Add salt.
- Add pepper.
- Add garlic.
- Add red wine.
- Add mustard.
- Simmer for 15 minutes.
- Chop bacon into little pieces the size of croutons and fry in a little oil in a small frying pan until cooked.
- Add bacon to bolognese.
- Add chopped raw celery (no need to boil it).
- Add brown sugar.
- Simmer on low heat for 1 hour.
- Serve with your favorite pasta.
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.
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!
RICH RAGU
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
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
RAGU BOLOGNESE
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce
Provided by chia2160
Categories Veal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- in a large heavy pot heat oil and butter.
- add onions, celery, carrots, garlic and cook until vegetables are translucent.
- add the meats and stir, cooking until no longer pink 10-15 minutes.
- drain excess fat from pan and return to heat.
- add milk and cook until almost dry, about 10 minutes.
- add tomatoes and herbs and simmer about 15 minutes.
- add wine and broth, bring to a boil.
- lower to simmer, and cook partially covered for 2 1/2 hrs, stirring every 30 minutes.
- season with salt and pepper to taste.
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