Bacon Bolognese Recipes

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BACON BOLOGNESE



Bacon Bolognese image

Pasta with ground beef was a family staple while I was growing up. I've added bacon, ground pork, white wine and juicy tomatoes to make it a next-level meal. -Carly Terrell, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, chopped
1 medium onion, chopped
6 thick-sliced bacon strips, chopped
8 garlic cloves, minced
1 cup dry white wine
1 can (28 ounces) whole tomatoes, crushed slightly
1-1/2 cups chicken stock or reduced-sodium chicken broth
1 package (16 ounces) spaghetti
3 tablespoons butter, cubed
1 cup grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook beef and pork over medium heat, 5-7 minutes, until no longer pink, breaking both into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings., Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated., Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally., To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.

Nutrition Facts : Calories 483 calories, Fat 26g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 686mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

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.

MOM'S SPAGHETTI BOLOGNESE



Mom's Spaghetti Bolognese image

Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.

Provided by stefychefy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

1 (16 ounce) package spaghetti
2 tablespoons olive oil
3 slices bacon, diced
1 large onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons balsamic vinegar
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
  • Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
  • Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

LENTIL BOLOGNESE



Lentil Bolognese image

Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.

Provided by Anna Stockwell

Categories     Olive Oil     Bacon     Onion     Garlic     Wine     Tomato     Pasta     Butter     Parmesan

Yield 4-6 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan, (for serving; optional)

Steps:

  • Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
  • If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
  • Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
  • Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
  • Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
  • Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
  • Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

"REAL" ITALIAN BOLOGNESE SAUCE



After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories     Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
  • Add onion, celery, carrot, garlic, and bacon.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Remove bacon and remove fat.
  • Chop lean portions of bacon in small pieces and return to pot.
  • Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • Raise heat and add wine and consomme.
  • Cook sauce until wine and consomme are mostly evaporated.
  • Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
  • Let cook for approximately 20 minutes.
  • Add crushed tomatoes and bring heat to a boil.
  • Once the mixture comes to a boil, return to simmer.
  • Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • About 5 to 10 minutes before serving, add milk.
  • Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
  • Remaining sauce may be frozen for up to two months for future use.

PORK BOLOGNESE



Pork Bolognese image

This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 1h30m

Number Of Ingredients 15

3 slices bacon, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 pounds ground pork
1/4 cup tomato paste
1 cup dry white wine
1 1/4 cups whole milk
1 can (28 ounces) tomato sauce
2 cups low-sodium chicken broth
1 bay leaf
5 sprigs fresh thyme
Coarse salt and ground pepper
Cooked penne rigate, for serving
Grated Parmesan, for serving

Steps:

  • In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
  • Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.

Nutrition Facts : Calories 339 g, Fat 19 g, Fiber 2 g, Protein 26 g

AMAZING BACON BOLOGNESE



Amazing Bacon Bolognese image

Make and share this Amazing Bacon Bolognese recipe from Food.com.

Provided by AshleyP

Categories     < 4 Hours

Time 2h25m

Yield 1 pot?, 4-6 serving(s)

Number Of Ingredients 19

1/4 lb bacon
1 stk celery (finely chopped)
1 large carrot, shredded
4 garlic cloves, minced
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
8 ounces can beef consomme
1 cup dry white wine
28 ounces can Italian-style crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup ready-to-use baked pizza crust, whole milk.not skim
1 lb pasta, of choice

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
  • 2. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
  • 3. Remove bacon and remove fat.
  • 4. Chop lean portions of bacon in small pieces and return to pot.
  • 5. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • 6. Raise heat and add wine and consomme.
  • 7. Cook sauce until wine and consomme are mostly evaporated
  • 8. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
  • 9. Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
  • 10. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
  • 11. About 5 to 10 minutes before serving, add milk
  • 12. Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking. Remaining sauce may be frozen for up to two months for future use.

Nutrition Facts : Calories 1229, Fat 60.3, SaturatedFat 22.5, Cholesterol 164.4, Sodium 1688.9, Carbohydrate 105.5, Fiber 8.5, Sugar 4.8, Protein 55.8

BACON BOLOGNESE



Bacon bolognese image

A family spaghetti supper tailored for kids who don't like mince - packed with vegetables and flavoured with pesto

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 22m

Number Of Ingredients 7

400g spaghetti
1 tsp olive oil
2 large carrots , finely diced
3 celery sticks, finely diced
200g pack smoked bacon lardon
190g jar sundried tomato pesto
8-12 basil leaves , shredded (optional)

Steps:

  • Boil the spaghetti following pack instructions. Meanwhile, heat the oil in a non-stick pan. Add the carrots, celery and bacon, and stir well. Cover the pan and cook, stirring occasionally, for 10 mins until the veg has softened.
  • Tip in the pesto, warm through, then stir through the drained spaghetti with the basil, if using.

Nutrition Facts : Calories 694 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium

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From showmetheyummy.com


QUICK & EASY SPAGHETTI BOLOGNESE - ERREN'S KITCHEN
2018-08-13 Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor). In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).
From errenskitchen.com


EASY SPAGHETTI BOLOGNESE RECIPE - KYLEE COOKS
2020-04-21 Lower the heat and continue cooking for a further 10 minutes, stirring occasionally. Increase the heat to medium, stir in the tomato paste and flour. Cook for 1 or 2 minutes. Add the tomatoes and stock, and bring to a boil, stirring. Season the sauce with salt and pepper and stir in the Italian Seasoning.
From kyleecooks.com


BACON BOLOGNESE RECIPE: HOW TO MAKE IT
Remove from pot with a slotted spoon; pour off drippings. Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
From stage.tasteofhome.com


THE LESS SWEETER SIDE... - SWEET RECIPEAS
2012-09-11 Touch of Bacon Bolognese Sauce. 3 strips of bacon, diced into pieces 1 TBSP. extra-virgin olive oil 1 lb. ground beef sirloin 1⁄2 lb. bulk Italian sausage 1⁄2 cup chopped onion 1⁄2 cup chopped celery 1⁄2 cup chopped carrot 1 Tbsp. chopped garlic 1 can whole tomatoes, chopped (28 oz.) 1⁄2 cup milk 1⁄2 cup dry red wine 1⁄4 cup ...
From sweetrecipeas.com


BACON BOLOGNESE RECIPE | EAT YOUR BOOKS
Save this Bacon Bolognese recipe and more from Bacon Nation: 125 Irresistible Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


AUTHENTIC ITALIAN RAGU BOLOGNESE - JUST A LITTLE BIT OF BACON
2021-10-18 2. Saute the Vegetables. Now saute and soften the diced vegetables in the fat from the pancetta until soft. 3. Brown the Meat. Add the meat to the pan and brown it while breaking it up with your spoon. Once the meat is mostly cooked, add in the tomato paste and saute in the pan for a minute. 4. Add Milk and Wine.
From justalittlebitofbacon.com


BACON BOLOGNESE - THE AMATEUR GOURMET
2012-07-31 Add them to a pot or Dutch oven with a splash of olive oil, turn up the heat to medium and allow the bacon to render until it’s not quite crisp, but lots of the fat has leached out. To that, add 2 chopped carrots, 2 chopped celery stalks, a small chopped red onion (or half of a large one) and 2 to 3 cloves of chopped garlic.
From amateurgourmet.com


BACON BOLOGNESE RECIPE - FOOD NEWS
Heat the oil and butter in a large skillet or saucepan. Add the onions, celery, carrots and bacon and fry them together for 5 minutes, stirring once or twice. Stir in the garlic and ground beef and cook,until the meat is no longer pink. Lower the heat and continue cooking for a further 10 minutes, stirring occasionally.
From foodnewsnews.com


LOW & SLOW BACON BOLOGNESE - GIRL GONE GOURMET
2017-02-13 Season the sauce with 1 teaspoon of salt. Once the sauce has simmered add the milk slowly in small batches. Bring the pot to a simmer again, and then reduce the heat like before to maintain a gentle simmer. Let the sauce cook another 45 minutes to an hour until it’s thickened. Check the sauce for seasoning.
From girlgonegourmet.com


EASY LAMB BOLOGNESE - EASY PEASY FOODIE
2018-09-11 Instructions. Put the olive oil in a wide, deep saucepan and add the chopped onion, carrots and celery. Cook with the lid on over a gentle heat for about 5 minutes, until softened but not coloured. Turn the heat up to medium/high and add the mince.
From easypeasyfoodie.com


RIGATONI BOLOGNESE - BACON IS MAGIC
Deglaze by adding red wine and scraping any bits off the bottom of pot. Add cooked meat. cream, tomatoes, tomato paste, sugar and red wine vinegar. Bring to a boil and reduce to a summer for one hour. Stir every 5-10 minutes so it doesn’t stick to the bottom. Season to taste with salt.
From baconismagic.ca


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