Valeries Bolognese Sauce Food

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PASTA BOLOGNESE



Pasta Bolognese image

Provided by Valerie Brunmeier

Categories     Main Course

Time 3h25m

Number Of Ingredients 20

1 pound 90% lean ground beef
1 pound ground pork ((not Italian Sausage))
2 tablespoons olive oil
1 small white or yellow onion (diced)
1 cup peeled and diced carrot
2 ribs celery (diced)
¼ cup finely chopped Italian parsley
1 tablespoon minced garlic
2 teaspoons salt (divided)
1 tablespoon dried thyme
1 tablespoon dried oregano
¼ teaspoon ground nutmeg
freshly ground pepper (to taste)
1 cup red wine ((a good hearty red like Cabernet Sauvignon, Zinfandel, or a blend))
6 ounces tomato paste
2 (28 ounce) cans good quality Italian whole tomatoes ((look for San Marzano tomatoes))
1 cup low sodium beef broth
1 cup whole milk
dry pasta of your choice ((rigatoni, penne, spaghetti, and linguine are all great choices))
grated Parmesan cheese, (for topping)

Steps:

  • Spray a large Dutch oven with cooking spray and place over MEDIUM heat. Add the ground beef and pork. Crush and stir with a large spoon to break up until fully cooked, about 10 minutes. Use a slotted spoon to transfer the cooked meat to a dish and set aside. Drain the grease from the Dutch oven.
  • Add olive oil to the empty Dutch oven and place it over MEDIUM heat. Add the carrots, celery, onion, and parsley. Cook , stirring occasionally, for about 5 minutes, or until the vegetables have softened but not browned. Add the garlic and 1 teaspoon of salt. Stir well.
  • Add the cooked and drained meat to the Dutch oven with the vegetable mixture. Season mixture with the remaining 1 teaspoon of salt, a generous amount of black pepper, thyme, oregano, and nutmeg. Add the wine, turn heat up to MEDIUM-HIGH and cook, stirring frequently, for about 5 minutes. Add the tomato paste and stir it into the meat mixture. Add both cans of whole tomatoes, breaking the tomatoes up with the back of a spoon as you stir them into the meat mixture (don't worry, they'll soften and be easier to break up later). Add the beef broth and milk and bring the mixture almost to a boil then turn down the heat to LOW. Cook, uncovered, for 1 to 3 hours. Sauce will be richer and thicker if it cooks longer. Check and stir occasionally.
  • When ready to serve, boil pasta according to package directions. Drain and return to hot pan. Add desired amount of the bolognese and combine. Sprinkle in some grated Parmesan cheese and stir.
  • Transfer to a serving dish and sprinkle with additional Parmesan, if desired.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH



Easy Vegetable Bolognese with Spaghetti Squash image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

One 3- to 4-pound spaghetti squash
Extra-virgin olive oil, for the pot and drizzling
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
1 large yellow onion, roughly chopped
1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks
1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving
1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
  • In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
  • Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
  • Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
  • To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

BOLOGNESE SAUCE



Bolognese Sauce image

Provided by Food Network

Time 3h10m

Yield 16 or enough sauce for 2 (9 by 13-inch) pans lasagne

Number Of Ingredients 14

5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup red wine
3 (28-ounce) cans pelati tomatoes*
Kosher salt and freshly ground black pepper
1 cup whole milk

Steps:

  • Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
  • Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
  • Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

BOLOGNESE SAUCE



Bolognese sauce image

Make and share this Bolognese sauce recipe from Food.com.

Provided by irenenevada

Categories     Sauces

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 bottle red wine (Chianti is best but any cheap red wine is OK.)
1 1/2 kg topside beef mince
3 stalks celery, diced (no leaves)
4 medium carrots, diced
1 tablespoon dried oregano or 2 tablespoons fresh oregano, chopped
1/2 tablespoon dried thyme or 1 tablespoon fresh thyme, chopped
1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
1 tablespoon dried basil or 2 tablespoons fresh basil, chopped
1 teaspoon marjoram or 2 teaspoons fresh marjoram, chopped
2 dried bay leaves
1/4 cup dry-roasted pine nuts
5 cloves garlic, minced
1 large onion, diced
250 g button mushrooms (brown button mushrooms are better)
5 fresh tomatoes, skinned and coarsely chopped or 1 (400 g) can of skinless tomatoes
1 (150 g) can tomato paste
1/2 bottle ketchup (Heinz is best)
2 tablespoons olive oil
1 egg
salt and pepper

Steps:

  • Using your hands, mix egg and minced beef.
  • Heat pan and fry garlic and onion until soft and fragrant, add beef.
  • Stir constantly until beef changes colour.
  • Add oregano, thyme, parsley, basil, marjoram, bayleaves.
  • Stir through.
  • Add tomato paste and fresh tomatoes, with 1/3 of the wine.
  • Mix thoroughly.
  • Season with salt and pepper.
  • DO NOT ADD WATER AT ALL.
  • Let boil over very low heat until mixture thickens, stirring ocassionally.
  • Add carrots and celery, and half of the remaining wine.
  • Let boil (very low heat) until liquid is absorbed.
  • Stir occasionally.
  • Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
  • Stir until sauce thickens.
  • Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
  • Cook for exactly 8 minutes for al-dente texture.
  • Drain pasta.
  • Make sure it's really drained of water.
  • In a pan, heat up pasta sauce (1 serving) and toss pasta in.
  • Stir quickly (1 minute) and pour onto plate.
  • Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
  • NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
  • Make sure container is microwaveable, clean and dry.
  • The sauce keeps for 12 months in the freezer.

Nutrition Facts : Calories 963, Fat 47, SaturatedFat 15.9, Cholesterol 159.6, Sodium 445.5, Carbohydrate 43.8, Fiber 10.6, Sugar 11.5, Protein 38.8

VALERIE'S SUNDAY GRAVY (MEAT SAUCE)



Valerie's Sunday Gravy (meat Sauce) image

A very traditional, Italian meat sauce that I have adapted from several different recipes to create my own delicious gravy.

Provided by Valerie in Florida

Categories     Meat

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 21

2 tablespoons olive oil
2 pork chops
1 lb Italian sausage (mild or hot)
4 garlic cloves
1/4 cup tomato paste
4 (28 ounce) cans peeled Italian tomatoes
2 cups water
salt & freshly ground black pepper
6 fresh basil leaves, torn into small pieces
2 -3 tablespoons canola oil
1/2 lb extra lean beef
1/2 lb ground veal
1/2 lb ground pork
2 eggs
1/2 cup parmesan cheese or 1/2 cup romano cheese
1 cup breadcrumbs
3 -4 fresh minced garlic cloves
1 teaspoon salt
black pepper
1/4 cup milk
1/4 cup finely chopped fresh parsley

Steps:

  • TO MAKE THE MEATBALLS:.
  • Mix all ingredients together.
  • Form into meatballs.
  • Heat Canola oil in fry pan at medium.
  • Fry meatballs on all sides. Do not overcook as you will continue to cook meatballs in sauce.
  • Remove and set aside on some paper towels to absorb some of the fat.
  • TO MAKE THE SAUCE:.
  • Heat 2-Tbsp oil in large heavy pot over medium heat. Brown pork chops on both sides. This should take about 10-15 minutes.
  • Remove from pan.
  • Add sausages, brown on all sides and remove from pan.
  • Drain most of fat from pot.
  • Add garlic and cook for about 2-minutes. Do not burn !
  • Add tomatoes with their juices to the pot (I put the tomatoes first in a blender and pulse about three times to break up the tomatoes).
  • Add water, salt and pepper to taste.
  • Add pork, sausages and basil and bring sauce to a simmer.
  • Partially cover the pot and cook over low heat, stirring occasionally, for 2-hours.
  • After 2 hours, add the meatballs and cook for 30 minutes or so.
  • Serve with pasta of choice.

Nutrition Facts : Calories 856, Fat 52.9, SaturatedFat 16.9, Cholesterol 218, Sodium 1794.6, Carbohydrate 41.1, Fiber 7.8, Sugar 17.2, Protein 55.4

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