Asian Bolognese Recipes

SIMPLE BOLOGNESE

Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

KOREAN BULGOGI BOLOGNESE

Korean Bulgogi Bolognese image

In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

Provided by Kay Chun

Categories dinner, lunch, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons safflower or canola oil
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
7 garlic cloves, minced
2 tablespoons peeled, minced ginger
2 tablespoons tomato paste
1 pound ground beef
4 ounces white button mushrooms, finely chopped (about 2 cups)
3/4 cup finely chopped scallions
3/4 cup low-sodium soy sauce
1/4 cup turbinado sugar
Kosher salt and black pepper
12 ounces dried egg pasta (tagliatelle or pappardelle)
Freshly grated Parmesan, for serving

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.
As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 20 grams, Carbohydrate 90 grams, Fat 34 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1926 milligrams, Sugar 20 grams, TransFat 1 gram

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