AUTHENTIC BOLOGNESE SAUCE (SUGO ALLA BOLOGNESE)
A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to a true Bolognese Sauce is milk (or cream), which is added in such small amount, you don't even know it's there. TIP: Bolognese Sauce is best made the day before to allow the flavors to develop. Cool the sauce, uncovered, and then refrigerate in an airtight container. Can also be frozen.
Provided by Alan in SW Florida
Categories Sauces
Time 2h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
- Mangia!
Nutrition Facts : Calories 296, Fat 15.5, SaturatedFat 4.4, Cholesterol 75.1, Sodium 768, Carbohydrate 15, Fiber 3.4, Sugar 3.4, Protein 20.1
EASY SPAGHETTI BOLOGNESE (NO WINE)
Easy Spaghetti Bolognese with no wine added , the best comfort food no matter the season. A fabulous homemade bolognese sauce full of big flavours, and the nation's favourite pasta make the best combo for a healthy and nutritious dinner. A big hit with the whole family, this spaghetti bolognese is my absolute favourite food.
Provided by Daniela Apostol
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat up the oil in a large pan, the chop the onion and add it to it, leaving to cook for about 3-4 minutes until translucent.
- Add the ground beef, and stir continuosly, until the beef is browned all over.
- Chop the carrot, garlic and celery sticks, and add them to the pan together with the beef stock.
- Leave to cook with the lid on until the liquid is reduced, then add the chopped tomatoes and leave to cook until the sauce is reduced again.
- Season with salt, pepper, add the parmesan, Italian herbs, and parsley, and turn off the heat for now.
- Separately, cook the spaghetti according to the packet instructions, then drain the water, and add the spagetti to the pan.
- Turn the heat on again, and mix everything well, stiring for about 1-2 minutes so that the sauce can coat the spaghetti well. When ready, remove from the heat and serve hot.
Nutrition Facts : Calories 390 kcal, Carbohydrate 6 g, Protein 24 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 90 mg, Sodium 560 mg, Fiber 1 g, Sugar 2 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
SPAGHETTI BOLOGNESE
A Bolognese recipe with a real personality. It's been a favorite of family and friends for years and is easy but delicious.
Provided by Amy Cole
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
- Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
- Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 91.1 g, Cholesterol 105.4 mg, Fat 26.2 g, Fiber 6.9 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 2277.1 mg, Sugar 19 g
VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE
This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.
Provided by Julesong
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
- Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
- Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
- Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
- Cover and simmer for 40 minutes, stirring occasionally.
- Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
- During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
- Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
- Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
- Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
- Pass with additional freshly grated Parmesan, and enjoy!
Nutrition Facts : Calories 1281.5, Fat 82, SaturatedFat 37.3, Cholesterol 316.1, Sodium 676.4, Carbohydrate 96.6, Fiber 5.6, Sugar 7.8, Protein 33.4
RAGù BOLOGNESE: AUTHENTIC ITALIAN BOLOGNESE SAUCE
This authentic Bolognese Sauce is meat-centric and completely different from the bright red, tomato-based North American version of the sauce: it's creamy, aromatic, and surprisingly delicate in flavor.
Provided by Marie Asselin, FoodNouveau.com
Categories dinner Main Course Main dish Sauce
Time 3h30m
Number Of Ingredients 17
Steps:
- In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
- Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat.
- When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don't want the meat to burn.
- Add the white wine into the saucepan. With the wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the bottom of the pot again-lower the heat if necessary.
- Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour.
- Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it's thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
AUTHENTIC RAGù ALLA BOLOGNESE
A very traditional recipe for Ragù alla Bolognese.
Provided by Deborah Mele
Categories Sauces
Time 2h20m
Number Of Ingredients 13
Steps:
- Mix together the ground meat and season with salt and pepper.
- In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.
- Add the chopped onion and continue to cook until it is translucent.
- Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.
- Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat.
- Cook until lightly browned.
- Add the wine and cook until it has evaporated.
- Puree the tomatoes and add to the pot reducing the heat to low.
- Simmer until thickened for 2 hours. (If the sauce becomes too thick you can thin it with a little beef broth.)
- Add the milk and continue to cook over low heat for another hour or two until thickened.
- Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.
Nutrition Facts : ServingSize 1/2 cup
SPAGHETTI BOLOGNESE
Steps:
- Brown the beef in a large pot in batched until well browned. Remove from the pot and set aside.
- In the same pot, add a splash of oil and fry the onion, carrot and celery for 10-15 minutes until soft and fragrant.
- Add the garlic, bay leaf, thyme and rosemary and fry for another minute.
- Add the beef back to the pot and add the tomatoes and beef stock.
- Lower the heat so the sauce simmers and cover. Allow to cook for 30 minutes. If the sauce is too watery, remove the lid for the last 10 minutes of simmering so the liquid can reduce.
- In the meantime, cook the pasta in a big pot of boiling salted water.
- Serve the bolognese with the cooked spaghetti and a generous grating of Parmesan.
PASTA ALLA BOLOGNESE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
- Cost per recipe*: $5.91.
- Cost per serving*: $1.48.
- *Based on average retail prices at national supermarkets.
SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
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SPAGHETTI ALLA BOLOGNESE RECIPE FOR CANCER AND …
From cookingforchemo.org
Cuisine ItalianCategory Main Course, PastaServings 6Estimated Reading Time 2 mins
- Brown the sausage in a pan. Drain the grease. Stir in the marinara sauce. Allow to simmer for 30 minutes on a low heat. Allow all flavors to work together.
SPAGHETTI BOLOGNESE - JO COOKS
From jocooks.com
4.5/5 (149)Calories 618 per servingCategory Dinner, Main Course
- Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.
- Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.
SPAGHETTI ALLA BOLOGNESE - BARILLA
From barilla.com
Cuisine ItalianCategory Classic Blue BoxServings 4
- In a large fry pan, cook the onions, carrots, celery, garlic and pancetta in a little oil for 2-3 minutes. Add the pork and veal and brown, making sure there are no lumps. Season, then add the wine and allow it to evaporate. Add the Barilla Bolognese sauce and bring to a simmer. Add bay leaves and rosemary and cook for 2-3 minutes.
- Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
- Drain the pasta one minute before the suggested time and toss in with the sauce for a further minute. Remove from the heat, add Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil and serve.
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BOLOGNESE SAUCE - WIKIPEDIA
From en.wikipedia.org
Place of origin ItalyType SauceRegion or state BolognaAlternative names Ragù, Ragù alla bolognese
TAGLIATELLE ALLA BOLOGNESE - ITALIAN FOOD FAST
From italianfoodfast.com
5/5 (12)Category Main CourseCuisine Italian, MediterraneanTotal Time 2 hrs 21 mins
- Place a large cast iron pot or a large saucepan on the heat and pour the oil inside. Once the pot is hot, place the mince beef and pork inside steering occasionally, slightly salt the meat. Depending on the quality and fat content of the meet, it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
A TRADITIONAL SPAGHETTI BOLOGNESE RECIPE FROM A LOCAL FAMILY
From teawithmum.com
Cuisine ItalianCategory PastaServings 6-8Calories 620 per serving
- Finely mince the onion, carrot and celery and put them in a saucepan with liberal amounts of olive oil and a pinch of salt. Fry lightly for about 10-15 minutes until soft, stirring occasionally.
- Cook the pasta in lots of boiling water, with a little salt, until the pasta floats to the top. Strain and serve with the ragù alla Bolognese and a handful of freshly grated Parmigiano Reggiano.
THE BEST BOLOGNESE SAUCE RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Category DinnerCalories 363 per serving
- Preheat a large frying pan over high heat and add a drizzle of cooking oil. Once the pan is hot, add the ground beef and ground pork. Brown the meat all over for 7 to 10 minutes, until nicely browned all over. As the meat is cooking, use a spatula to break it apart into small pieces. Watch my video recipe to see how it’s done. Transfer the browned meat into a braising pot.
- Next, add the butter into the same pan and allow it to melt. Reduce the heat to medium and add the onion, carrots and celery. Sauté the mixture for 3 to 5 minutes, until the aromatics are tender. Add in the garlic and cook for 1 more minute. Next, pour in the wine and let it cook for a few minutes, until almost completely reduced. Transfer this mixture into the braising pot.
- Combine the remaining ingredients with the browned meat and the aromatics in the braising pot. Add the beef broth, milk, diced tomatoes, tomato paste, dried herbs, salt, sugar and pepper, mixing well.
- Bring the Bolognese up to a simmer over high heat, then cover the pan with a lid and reduce the heat to low. Slow cook the Bolognese over low heat for 2 to 2 ½ or even 3 hours, until the sauce is well reduced and aromatic. Once the sauce is done, sprinkle some freshly chopped basil over the top. Sauce is ready to be used right away.
TRADITIONAL BOLOGNESE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often.
- Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.
- Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.
- Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
- Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù.
AUTHENTIC RAGU ALLA BOLOGNESE: SPAGHETTI BOLOGNESE, ONLY ...
From johanjohansen.dk
Estimated Reading Time 7 mins
- Put a dutch oven or other heavy cast iron pot over low heat, add oil and Pancetta and gently warm through
- Add shallot, carrot, celery, garlic and a dash of salt. Cook over low heat stirring ever so often for about half an hour until soft and incredibly fragrant. Vegetables should sweat gently and not splatter or hiss. If you hear hissing, you're doing it wrong!
- When the aromatic veggies have been sweating for about half an hour, heat a cast iron pan with a tablespoon of oil over medium heat on another burner.
SPAGHETTI BOLOGNESE - THE FOOD JOY
From thefoodjoy.com
Servings 4
- In a large heavy pot, preferably a dutch oven, heat the olive oil on medium-low heat. Add in onions, celery and carrots and season with salt and pepper. Stir occasionally until onions are translucent. Add garlic and stir until fragrant.
- Add in the ground beef and using a wooden spoon, break up the meat into small pieces while browning all the way through. Once browned and broken up, remove any excess fat from the meat. I like to push everything to one side of the pot and use a paper towel with tongs to soak it up.
- Turn heat down to low and dd the pureed tomatoes and tomato paste. Add in the dried oregano, fresh basil and season liberally with salt and pepper. If you want to add a little heat, add int the optional crushed red pepper. Stir until well combined then cover the pot and let simmer for 30 minutes on the lowest heat setting.
SPAGHETTI BOLOGNESE - YAY KOSHER - RICH MEATY AND HEALTHY
From yaykosher.com
4.7/5 (3)Total Time 10 minsCategory Dinner, LunchCalories 567 per serving
- Over medium high heat, warm olive oil in a large saucepan. Add onion, carrot, celery, and garlic and 1/2 tsp of salt. Sautee for 10-15 minutes until vegetables begin to soften.
- Add meat in batches to brown. Break up meat with wooden spoon into small lumps. As meat cooks push aside and add more meat until all meat is added and no longer pink. Drain pan of excess oil, if desired.
- Cook meat in the pan for about 8-10 minutes to allow meat to caramelize and for most of the water that comes out of the meat to evaporate. Watch carefully to avoid burning. There should be bits of meat caramelization sticking to the bottom of your pan.
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