All In One Bolognaise Recipes

ONE POT PASTA BOLOGNESE

Steps:

• Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
• Cook beef: Add beef and cook, breaking it up as you go.
• Add tomato: Once beef has all changed from red to brown, add tomato passata.
• Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
• Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
• Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
• Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).
• Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.
• Serve immediately, garnished with parmesan.

ONE-POT BUCATINI BOLOGNESE

Steps:

• Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.
• Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.
• Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

ONE-POT PASTA BOLOGNESE

Steps:

• In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
• Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
• Top with Parmesan cheese and basil.

SLOW COOKER BOLOGNESE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
• Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

CLASSIC BOLOGNESE

Steps:

• Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
• To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
• Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
• Serve pasta in shallow bowls with a little torn basil.

EGGPLANT BOLOGNESE

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
• Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
• Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

ALL-IN-ONE BOLOGNAISE

Steps:

• Heat oil in large pot.
• Saute onion till tender.
• Add mince and brown well, breaking up lumps.
• Stir in sauce, mushrooms, wine and seasonings.
• Bring to the boil.
• Reduce heat and stir in pasta.
• Simmer for 20 minutes.
• Serve with grated cheese.

ALL DAY RAGU (BOLOGNESE)

Steps:

• Ensure the minced meats are at room temperature, leave defrost overnight if necessary its best to do this after you have done the tomatoes.
• Tomato Preparation (the night before):.
• Cut a light cross in the smooth end of the tomatoes. In a large pot of rapidly boiling water, quickly place a tomato in and let sit for no longer than 30 seconds to blanche the skin. Remove and rinse under cool water to stop the cooking process. You should now be able to gently peel the skins off the tomato.
• Next, quarter the tomato and spoon the pulp into a sieve over a bowl. For each tomato that is pulped add a couple of light pinches of salt over the pulp in the sieve. Let the pulp drain overnight in the fridge to remove all the juice in the bowl.
• On the day of cooking dice the tomato flesh and set aside for during the cooking process.
• The day of the Ragu.
• Pre heat an oven to 150°C.
• Dice the onions.
• Heat a good cast iron caserole dish on the stove and add the olive
• Fry off the onion in the caserole dish until they are well caramelized.
• Add the pork mince first and cook off until brown.
• Once the pork is browned add the veal and cook altogether well.
• Add the tomato paste to the meat/onion mix and cook off briefly for a minute or two.
• Add the diced tomato flesh and stir in well, at the same time add the juice collected overnight.
• Stir well and cover the caserole dish then place in the pre heated oven.
• Wait at least 4 hours before removing and giving gentle stir. Test for liquid consistency and add water as necessary to reach your preferred level. This is entirely subjective and it depends how "soupy" you prefer your ragu. Now is the perfect time to test your seasoning levels, add salt as necessary however most of the salt needed is added during the tomato preparation.
• 2 hours before dishing time add the fresh herbs and stir in well and taste test.
• 1/2 hour before dishing remove and do a final liquid check and taste test.
• Dish up and enjoy. This is ideally served on fresh home made pasta (1 large egg per 125g fine plain flour) you should have ample time to make this while the ragu is cooking.