Bolognese Sauce Probably The Best Outside Of Italy Recipes

BOLOGNESE SAUCE - PROBABLY THE BEST OUTSIDE OF ITALY

Bolognese Sauce - Probably the Best Outside of Italy image

I know there are millions of recipes for spaghetti bolognese around, but I just had to post mine because I'm sooo proud of it. I tried to get it taste just like in this little restaurant in Siena (Italy) which I visited a few years ago. I recently made the sauce for a pot-luck dinner where 2 Italians in fact said it tasted just like home!!! (Beam..) so it can't be too far off the real thing. I hope you enjoy it!!

Provided by dani2828

Categories European

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 garlic cloves
1 brown onion
1 carrot
1 -2 stalk celery
olive oil
500 g lean ground beef
1 1/2 cups beef stock, about 3 cubes (good quality!)
1 cup red wine
1 (400 g) can chopped peeled roma tomatoes
1 (400 g) can tomato passata or 1 (400 g) can tomato puree
1 tablespoon sugar
1/4 bunch parsley
salt and pepper

Steps:

- Chop the garlic, onion, carrot, celery rather fine.
- fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
- Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
- pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons).
- Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!).
- adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
- Serve with spaghetti and freshly shaved Parmesan. ENJOY!

Nutrition Facts : Calories 369.5, Fat 13.2, SaturatedFat 5.3, Cholesterol 81.2, Sodium 802.6, Carbohydrate 23.4, Fiber 4.2, Sugar 13.1, Protein 29.3

BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA

Bolognese Sauce - Traditional Italian Meat-Based Sauce for Pasta image

This full-bodied Italian meat-based sauce is a staple of northern Italy's Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta (we prefer penne in our family) and dress it with freshly grated Parmesan cheese. Be sure to have plenty of French or Italian crusty bread on hand to sop up this delicious meat sauce, and don't forget a great bottle of red wine. Oooooh the aroma , Ahhhhhh the flavor -- It's like being in Italy without the passport! Mangiare!

Provided by Feast Your Eyes

Categories Pork

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

4 slices pancetta, cut into 1/4 inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 green pepper, seeded and quartered
2 medium carrots, peeled and halved
3 stalks celery & tops, halved
1 medium yellow onion, peeled and quartered
1 (10 ounce) package whole mushrooms
4 -6 garlic cloves, peeled
1 lemon, zest of
3 links Italian sausage, casings removed
3/4 lb ground beef (NOT TOO LEAN)
salt
1 1/2 cups dry red wine (Never cook with a wine you wouldn't drink)
1 cup whole milk
1 pinch allspice
1/4 teaspoon dried basil (rub between fingers to wake up flavors)
1/4 teaspoon dried oregano (rub between fingers to wake up flavors)
fresh ground pepper
1 (28 ounce) can whole tomatoes with juice, chopped fine (reserve juice)
freshly grated parmigiano-reggiano cheese, at the table

Steps:

In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

Nutrition Facts : Calories 354.1, Fat 22.5, SaturatedFat 8.4, Cholesterol 57.3, Sodium 586.6, Carbohydrate 13.5, Fiber 2.6, Sugar 7.1, Protein 17.4

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