THE BEST SPAGHETTI BOLOGNESE RECIPE
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
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
CLASSIC ITALIAN BOLOGNESE SAUCE
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
- Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.
CLASSIC BOLOGNESE
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
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.
BOLOGNESE PIE WITH BISCUIT TOPPING
This savory "pie" is a ingenious way to make use of leftover Bolognese sauce. To save some time, you can skip making the biscuit topping in step 2; simply blend a cup of packaged biscuit mix with three large eggs, and proceed with step 3.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
- Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
- Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.
BOLOGNESE STYLE PAN PIZZA
I created this for a recipe contest. This recipe is tasty and fun for a family stay at home and watch movie night! Enjoy!
Provided by Mama Cee Jay
Categories European
Time 40m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Combine Italian sausage and ground beef. Brown meat mixture in skillet over medium heat until cooked through. Add tomato sauce to meat mixture. Remove from heat.
- Brush sides and bottom of 13 x9 baking pan with olive oil. Unroll dough into pan, pressing into rectangular shape to form crust.
- Combine ricotta cheese and egg, and then spread mixture onto crust. Top with meat sauce and shredded cheese.
- Bake for 20- 25 minutes until top is golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 469.8, Fat 33.9, SaturatedFat 13.7, Cholesterol 153.4, Sodium 1112.6, Carbohydrate 8.9, Fiber 1, Sugar 3.4, Protein 31.5
BOLOGNESE PIZZA PIE
Make and share this Bolognese Pizza Pie recipe from Food.com.
Provided by Mandy
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place one pizza base on a pizza or oven tray. Spread with meat sauce to within 1.25cm of edge, top with capsicum, mushrooms & half the cheese.
- Place second pizza base on top pressing down slightly, sprinkle with remaining cheese.
- Bake in a hot oven for 20-30 mins or until cheese is golden and base of pizza is cooked through.
- Serve with a crisp tossed salad.
Nutrition Facts : Calories 63.7, Fat 4.3, SaturatedFat 2.5, Cholesterol 14.8, Sodium 118, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 4.7
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- Place a few spoonfuls of the cooled left-over Bolognese onto the center of the pastries then top with a little cheese. Brush the edges of the pastry with egg then fold the pastry over and crimp the edges. Cut a slit into the top of the pastry to allow steam to escape then brush with egg.
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