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.
SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
RAGU ALLA BOLOGNESE
Provided by Food Network
Time 7h35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
- Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.
- Yield: 8 servings
RAGù ALLA BOLOGNESE - THE AUTHENTIC RECIPE
I live in Bologna and this is the recipe from the Accademia italiana di cucina and by far the most authentic recipe around. Of course, in Bologna every mamma has her own adaptation. It's really wonderful, serve it with a wide egg pasta, tagliatelle is the traditional pasta.
Provided by Leah in Bologna
Categories European
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mince pancetta very finely or better yet grind it in a food processor.
- Cook it on med heat in a small sauce pot (big enough for all the ingredients, don't burn it!
- Finely Mince vegetables or grind in food processor.
- Add vegetables to pan, and cook until onion is transparent. mix up a bit every once in a while.
- Add ground meat.
- When you hear the little popping noise of the beef cooking and it's a bit browned, add wine and tomato sauce lengthened with a bit of broth.
- as it cooks, add a bit of the milk every once in a while or broth if you choose to use broth.
- Adjust salt and pepper to taste.
- Cook covered on low heat for about 2 hours.
- Optional: add a bit of cream at the last moment.
Nutrition Facts : Calories 561.5, Fat 17.9, SaturatedFat 7.1, Cholesterol 106.8, Sodium 66.4, Carbohydrate 76.8, Fiber 4, Sugar 3.4, Protein 17.4
AUTHENTIC RIGATONI BOLOGNESE
If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.
Provided by Brandess
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
- Add ground beef or veal and saute until meat browns.
- Add your favorite red wine (the alcohol will be absorbed during cooking process).
- Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
- Boil rigatoni in hot, salted water.
- To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7
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