Bolognese Meat Sauce Recipes

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BOLOGNESE SAUCE WITH MEAT



Bolognese Sauce with Meat image

A recipe for your basic tomato and meat sauce. Serve with your favorite pasta and a nice loaf of sourdough bread.

Provided by angelic

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Yield 4

Number Of Ingredients 10

¼ cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
¼ pound thinly sliced prosciutto, chopped
4 tablespoons butter
2 roma (plum) tomatoes, chopped
¼ cup tomato paste
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
  • Simmer for one hour. Add additional butter and simmer for an additional half hour.

Nutrition Facts : Calories 659.1 calories, Carbohydrate 7.7 g, Cholesterol 140.6 mg, Fat 57.6 g, Fiber 1.7 g, Protein 27.1 g, SaturatedFat 22.1 g, Sodium 1422.9 mg, Sugar 4 g

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.

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)



Classic Bolognese Meat Sauce (bolognaise) image

I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!

Provided by Little Sand Fairy

Categories     One Dish Meal

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
4 tablespoons butter
1/2 cup onion, chopped
2/3 cup celery, chopped
2/3 cup carrot, chopped
3/4 lb ground beef (preferably chuck and not too lean)
salt
black pepper, freshly ground
1 cup whole milk
1/8 teaspoon nutmeg, freshly ground
1 cup dry white wine
1 1/2 cups chopped tomatoes (canned Italian)
1 1/4 lbs pasta (fresh weight NOT DRIED)
parmigiano-reggiano cheese, freshly grated

Steps:

  • Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
  • Add the celery and carrot and stir for two minutes while cooking to coat them well.
  • Add the ground beef, a large pinch of salt and a few grindings of black pepper.
  • Cook the beef while crumbling it with a fork until the beef has lost its red colour.
  • Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
  • Add the nutmeg.
  • Add the wine and let it simmer until it has evaporated.
  • Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
  • Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
  • Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)



Bolognese Sauce (An Italian tomato and meat sauce) image

Provided by Craig Claiborne

Categories     dinner

Time 2h

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons olive oil
1/4 cup (2 ounces) bulk sausage
1/2 cup finely chopped onion
1/3 cup finely diced celery
1/2 cup finely diced carrot
1/2 pound finely ground beef
1/2 pound finely ground pork
2 chicken livers, finely chopped, about 1/3 cup
1/2 teaspoon rosemary
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
A generous grinding of black pepper
1 cup dry white wine
3 tablespoons tomato paste
3 cups imported canned Italian plum tomatoes
1 cup beef broth
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/4 cup heavy cream

Steps:

  • Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.
  • Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
  • Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1 1/2 hours.
  • Stir in the basil and cream and remove from the heat.

MARCELLA HAZAN'S BOLOGNESE SAUCE



Marcella Hazan's Bolognese Sauce image

After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.

Provided by The New York Times

Categories     dinner, pastas, main course

Time 4h

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

Steps:

  • Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  • Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  • Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

BOLOGNESE MEAT SAUCE



Bolognese Meat Sauce image

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor. This is Marcella Hazan's Bolognese recipe.

Provided by Marcella Hazan

Categories     Dinner     Pasta     Winter     Beef     Tomato     Milk/Cream     Wine     Peanut Free     Soy Free     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (see prefatory note above)
Salt
Black pepper, fresh ground from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1½ cups canned imported Italian plum tomatoes, cut up, with their juice
1¼ to 1½ pounds pasta
Freshly grated Parmigiano Reggiano cheese at the table

Steps:

  • Put the oil, butter, and chopped onion in the pot, and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
  • Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
  • Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating-about 1 teaspoon-of nutmeg, and stir.
  • Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding /2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
  • Ahead-of-time note: If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.
  • Variation of Ragù with Pork: Pork is an important part of Bologna's culture, its economy, and the cuisine, and many cooks add some pork to make their ragù tastier. Use 1 part ground pork, preferably from the neck or Boston butt, to 2 parts beef, and make the meat sauce exactly as described in the basic recipe above.

BOLOGNESE MEAT SAUCE



Bolognese Meat Sauce image

This recipe is one of our kids' favorite sauces, and one that has enough flavor to please the adults in the house as well. This meat sauce is wonderful with short pastas, especially gemelli.

Provided by TinaB

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
4 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons bacon
1 carrot, finely sliced
1 stalk celery, finely sliced
1 garlic clove, finely chopped
12 ounces lean ground beef
salt and pepper
2/3 cup red wine
1/2 cup milk
1 (14 ounce) can plum tomatoes, chopped, with their juice
1 bay leaf
1/4 teaspoon fresh thyme leave
pasta, cooked and drained (6 servings)

Steps:

  • Heat the butter and oil in a heavy saucepan.
  • Add the onion, and cook over moderate heat for 3-4 minutes.
  • Add the bacon and cook until the onion is translucent.
  • Stir in the carrot, celery and garlic.
  • Cook 3-4 minutes more.
  • Add the beef and crumble it into the vegetables with a fork.
  • Stir until the meat loses its red color.
  • Season with salt and pepper.
  • Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
  • Add the milk and cook until it evaporates.
  • Stir in the tomatoes with their juice, and the herbs.
  • Bring the sauce to a boil.
  • Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
  • Serve over pasta.

CLASSIC BOLOGNESE



Classic Bolognese image

I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons EVOO
4 tablespoons butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 ribs celery with leafy tops, finely chopped
4 cloves garlic, peeled and finely chopped or grated
1 bay leaf
1/4 pound meaty pancetta, finely chopped
1 pound ground beef (80 to 85 percent lean)
Kosher salt and freshly ground pepper
1 scant teaspoon ground white pepper
About 1/8 teaspoon freshly grated nutmeg
A quarter to a third of a 750-milliliter bottle of white wine
2 cups whole milk
One 28-ounce can diced or crushed Italian tomatoes
1 cup beef bone broth or stock plus 1 cup to reserve
1 small chunk cheese rind from Parmigiano-Reggiano, optional
1 pound egg tagliatelle or pappardelle
Freshly grated Parmigiano-Reggiano, for serving
A handful of fresh basil, leaves torn

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.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)



North Italian Meat Sauce (Ragu Bolognese) image

This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 1h30m

Yield 28

Number Of Ingredients 16

4 tablespoons butter, divided
4 ounces pancetta, diced
1 cup diced onion
1 cup chopped carrot
½ cup chopped celery
2 tablespoons olive oil
¼ pound lean ground beef
12 ounces lean ground pork
½ cup white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  • In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
  • Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  • Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g

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From oliviascuisine.com


HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND WITH PENNIES
2020-05-27 Cook Veggies & Meat: Brown the chopped veggies and the meat, then drain off any fat. Add Wine/Milk: Add the wine and let it simmer away. Next, add the milk and allow that to simmer away too. Simmer: Add remaining ingredients (per recipe below) and allow it to simmer until thick. While the sauce simmers, cook pasta according to directions.
From spendwithpennies.com


EASY SPAGHETTI BOLOGNESE (MEAT SAUCE) RECIPE - MINCERECIPES.INFO
2022-05-11 Instructions. 1. Heat a large saucepan and add the ground beef. Brown the meat, then remove it from the pan. If meat is fairly fat, set it in a colander to drain off the excess fat. 2. Add olive oil to the pan the beef was cooked in. Add the onions and cook for a few minutes. Do not brown the onions.
From mincerecipes.info


BEST BOLOGNESE RECIPE | BON APPéTIT
2019-01-07 Step 2. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly …
From bonappetit.com


BOLOGNESE SAUCE RECIPE - COOKING CLASSY
2022-05-04 Melt 1 1/2 Tbsp butter in now empty pot over medium-high heat. Brown beef: Dab beef dry with paper towels, then break beef into 4 large chunks into pot. Season lightly with salt and pepper. Let sear until browned on bottom, about 3 minutes. Turn and sear until browned again on opposite side, about 3 minutes longer.
From cookingclassy.com


HEARTY BOLOGNESE-STYLE MEAT SAUCE FOR PASTA RECIPE
2019-08-11 Steps to Make It. In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat. Add the onions and carrots and sauté for a bit until the onions are translucent but not brown. Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced.
From thespruceeats.com


BEST BOLOGNESE SAUCE RECIPE ITALIAN - THERESCIPES.INFO
Classic Bolognese Meat Sauce (bolognaise) Recipe - Italian.Food.com. Copy the link and share. Tap To Copy Trending Searches › Spring snow crabapple tree › What harry potter house am i in › Food depot us weekly ads › Greenfield indiana hampton inn › Gluten dairy sugar free meals › Royal jamaican spiced rum › Super easy apple pie recipe › Natural shampoo without …
From therecipes.info


HOMEMADE BOLOGNESE SAUCE | A HEARTY & COMFORTING MEAT SAUCE …
2019-09-20 Instructions. Add the oil to a dutch oven, or heavy bottomed pot over medium-low heat. Add the carrots, celery and onion and brown for 15 minutes. Turn the heat up to medium, then add the ground beef to the pot and cook until browned though. Drain any grease from the pot, then season with salt, pepper nutmeg and fresh garlic.
From mantitlement.com


WEEKNIGHT BOLOGNESE SAUCE - DAVID'S COOKBOOK
Dice the onion and garlic. Heat the olive oil in pan over medium high heat. When the oil is hot (but not smoking) add the onion to the pan, stir around and after a minutes, add the garlic and continue to stir for another minute. Add Italian seasoning, red pepper flakes, about a half tsp of salt, about a half tsp of pepper, and continue to stir.
From davidscookbook.com


THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
2021-08-21 Pulse the meat: Add the pancetta to the food processor and pulse until it is coarsely chopped. Cook pancetta: Add to a large skillet and cook the pancetta for 5-6 minutes over medium high heat or until it starts to crisp. Remove and set aside on a plate. Cook and crumble: Add in the ground beef and ground pork.
From therecipecritic.com


THE ORIGINAL RECIPE FOR BOLOGNESE MEAT SAUCE - FINE DINING LOVERS
2014-11-17 Step 08. Brown the meat evenly and then pour in the white wine. Let the alcohol evaporate before adding the tomato sauce and the bouquet garni. Season with salt and pepper. Cook the meat sauce over a gentle heat for at least 3 hours, stirring from time to time. Should it become too dry, add a spoonful or two of water while it is cooking.
From finedininglovers.com


AUTHENTIC BOLOGNESE RECIPE FROM ITALY : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Authentic Bolognese Recipe From Italy : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


BOLOGNESE MEAT SAUCE - CHATELAINE
MELT butter in a large heavy pot over medium. Add onion, carrot and celery. Cook, stirring occasionally, until soft, 5 to 7 min. Increase heat to medium-high. Add beef, garlic and …
From chatelaine.com


BOLOGNESE MEAT SAUCE | THE SPLENDID TABLE
2014-02-07 Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente. Fresh tagliatelle will cook in only a couple of minutes. Warm a serving bowl or platter in a …
From splendidtable.org


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