White Bolognese Sauce Food

HOW TO MAKE BOLOGNESE SAUCE

Steps:

• Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
• Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
• Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
• Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
• Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

WHITE BOLOGNESE SAUCE

Steps:

• Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add butter and when the foaming subsides, add the meat, breaking up with a spoon as it cooks. Once browned, add carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally. Add the white wine and allow to boil and evaporate. Add broth and milk, bring to a boil, reduce heat and simmer for 30 minutes over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the cooking liquid before draining. Drain pasta and add to the sauce along with the parmesan and reserved pasta water. Season with salt and pepper, to taste.

WHITE BOLOGNESE SAUCE

Steps:

• To me, until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta...which leaves it...well...white. The flavor is still wonderfully rich, yet very different from a traditional tomato based Bolognese. Like the original, it freezes really well, so I make large batches, and then have a bunch of meals ready to go any time. Give it a try and let me know how you like it. Recipe Overview and Keys to Success To make the best White Bolognese make sure you do the following: This isn't a sauce you can rush, so make sure you've got a few hours to let it simmer on the stove top Taste, taste and taste. Seasoning and balance is key in a sauce like this, and rather than blindly following the ingredient list, taste as you go, and adjust...especially the salt and pepper Use both beef and pork. I love the combination of two meats which bring different flavors and textures Finally, know that it's easy to control the consistency of the sauce. If you over reduce, you can add some more water to thin it out. If it's too thin, simmer uncovered which will evaporate some water and thicken it. White Bolognese Ingredients 1 large onion 1 large carrot 1 celery stalk 4 cloves garlic 2 tablespoons butter 2 tablespoon olive oil 1 ounce pancetta diced 1 lbs ground pork 1 lbs ground beef 1 cup white wine 1.5 cups of cream 1 tablespoon rosemary 1 tablespoon thyme 2 tablespoons tomato paste 1 dash nutmeg 2 bay leaves 1 cup chicken stock 3 tablespoons parmesan cheese 3 tablespoons ricotta cheese White Bolognese Coarsely chop the carrot, onion, celery and garlic and put in a food processor - pulse until minced (you can also do by hand, but it will take a bit longer) Heat a large, high sided sauté pan, or pot, over medium heat and add the minced vegetables Season with salt and pepper Cook for 5 - 7 minutes, until the veggies are soft, but not browned Add the meat and stir together, cooking until browned, and fully cooked (about 15 - 20 minutes) Add the white wine to deglaze the pan, and then reduce by half Season again with salt and pepper, then add the cream, herbs, tomato paste, and bay leaves Bring to a simmer, cover and cook for 1 - 2 hours Add enough chicken stock to ensure nothing is sticking and the sauce is loose Cook for another 2 hours and add a dash of nutmeg, and the parmesan and ricotta cheese Mix thoroughly, and taste for salt and pepper If needed, you can thin with more chicken stock, or simmer uncovered to thicken Serve it up with your favorite pasta! Wine Recommendation This is a really rich sauce, that can use an equally rich wine. Since it's also Italian, we'll stick with Italy, and I'll recommend a Barolo. These wines are the biggest and boldest out of Italy. They age well, and go great with rich dishes like this one. Enjoy!

RACHAEL'S LASAGNA WITH WHITE SAUCE IS IDEAL FOR COLD WINTRY NIGHTS

Steps:

• For the bolognese, heat a Dutch oven over medium-high heat with EVOO, add pancetta and render 2-3 minutes, add carrot, celery and onion and stir 5 minutes to soften, add meats and crumble, lightly brown, add garlic, fennel, sage, rosemary, bay, salt and pepper, add wine and let it absorb, add stock, cream and parm rind, and simmer on low for 30 minutes
• Preheat oven to 400˚F with rack at center
• For the bechamel sauce, warm milk in small pot
• In a saucepot or pan, melt butter over medium heat, whisk in flour when the butter foams to combine, then whisk in warm milk, season sauce with salt, white pepper and nutmeg
• For the ricotta filling, combine ricotta with Parm, egg, thyme, lemon zest and EVOO
• Assemble lasagna: half the béchamel, pasta sheets, half the meat sauce, pasta sheets, all of the ricotta, pasta sheets, remainder of the meat sauce, pasta sheets, remainder of the white sauce, fontina or mozzarella, and parm
• Cover the lasagna with foil, bake 30 minutes, uncover and bake 20-25 minutes more to brown and bubbly
• Let the lasagna rest 10-20 minutes, then cut and serve

RIGATONI WITH WHITE BOLOGNESE

Steps:

• Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
• Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
• Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
• When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

BOLOGNESE SAUCE

Steps:

• Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
• Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
• Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.

WHITE MEAT SAUCE

Steps:

• Heat olive oil, 2 turns of the pan, in a Dutch oven over medium-high heat
• Add butter and when it foams, add the meats, crumble and lightly brown
• Add carrot, celery, onion, garlic, salt, pepper, sage, bay, nutmeg and cloves to pan and cover
• Cook 10-12 minutes, stirring occasionally, to sweat the vegetables
• Add tomato paste and stir a minute; add wine and evaporate
• Add stock and milk, bring to a bubble, reduce heat and simmer 25-30 minutes over low heat
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook pasta to al dente, reserving 1 cup starchy water just before draining
• Drain pasta and toss with sauce, cheese and starchy water
• Pass extra cheese at table

BOLOGNESE SAUCE

Steps:

• Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
• Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
• Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

BOLOGNESE SAUCE

Steps:

• In a large skillet, heat the butter and oil over moderately low heat.
• Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
• Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
• Stir in the prosciutto.
• Add the wine and simmer until most of the wine has evaporated.
• Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
• Add the tomatoes, nutmeg and salt and pepper to taste.
• Cover partially and adjust the heat to maintain a bare simmer.
• Cook 4 hours, stirring occasionally.
• During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
• Taste and adjust the seasoning.

WHITE BOLOGNESE SAUCE

Steps:

• Place onion, carrot, fennel, garlic and celery in food processor and mince to an even textured paste (aka a pastata. Fancy!).
• Pour oil and butter in a saucepan over medium-high heat. Add pastata and a dash of salt. Cook for around 5 minutes, or until all the liquid evaporates and is beginning to stick to the pan.
• Crumble in meat and stir with the pestata. Sprinkle with salt and cook until browned.
• Pour in wine and bring to a simmer. Cook for 3 minutes for the alcohol to evaporate. Pour in the milk mixed with cornstarch and tomato paste. Stir around for 1-2 minutes.
• Ladle in the hot stock and add bay leaf, italian seasoning, salt and pepper. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Uncover and cook for 20 more minutes, or until the sauce thickens. Taste and add salt and pepper, if needed. Serve with hot cooked pasta and fresh parsley.

PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
• Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
• Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
• Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
• While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
• Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
• Bring a large pot of generously salted water to a rapid boil.
• When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
• Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
• Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

RAGù BOLOGNESE: AUTHENTIC ITALIAN BOLOGNESE SAUCE

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.

RACHAEL'S WHITE BOLOGNESE LASAGNA

Steps:

• For the bolognese, heat a Dutch oven over medium-high heat with EVOO, add pancetta and render 2-3 minutes, add carrot, celery and onion and stir 5 minutes to soften, add meats and crumble, lightly brown, add garlic, fennel, sage, rosemary, bay, salt and pepper, add wine and let it absorb, add stock, cream and parm rind, and simmer on low for 30 minutes.Preheat oven to 400˚F with rack at center.For the bechamel sauce, warm milk in small pot.In a saucepot or pan, melt butter over medium heat, whisk in flour when the butter foams to combine, then whisk in warm milk, season sauce with salt, white pepper and nutmeg.For the ricotta filling, combine ricotta with Parm, egg, thyme, lemon zest and EVOO.Assemble lasagna: half the béchamel, pasta sheets, half the meat sauce, pasta sheets, all of the ricotta, pasta sheets, remainder of the meat sauce, pasta sheets, remainder of the white sauce, fontina or mozzarella, and parm.Cover the lasagna with foil, bake 30 minutes, uncover and bake 20-25 minutes more to brown and bubbly. Let the lasagna rest 10-20 minutes, then cut and serve.

BOLOGNESE BIANCO

Steps:

• Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
• Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
• Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.

TRADITIONAL WHITE BOLOGNESE SAUCE

Steps:

• To a high-sided sauté, pan add the oil over medium heat. When the oil is hot, add the onion, carrot and celery and a little of the salt. Cook for 5 minutes until they start to soften.
• Turn up the heat to medium-high, add the beef and sausage and rest of the salt. Cook, breaking up the meat until lightly browned. Add the garlic, rosemary and sage, cook for 1 minute. Sprinkle in the flour and stir to mix well. Cook for a minute.
• Add the wine and cook until it starts to evaporate. Add the beef broth and bring to a simmer. Cook for 30 minutes until thickened but still a little saucy. Taste for seasoning and add more salt if needed (this will depend on how salty your stock/broth is).

THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
• Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb, season with salt and pepper, and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.
• Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Add cooked vegetables to meat mixture.
• Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.
• Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.
• Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
• Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.) Alternatively, let the sauce cool at this point and store in the fridge overnight to let the fat solidify and flavors meld. Then remove the solid fat, reserving a cup to add back in when the sauce is warmed.
• Stir in heavy cream, parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week, or frozen for later use.
• To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing parmesan at the table.