Contadina Quick Bolognese Sauce Recipes

CONTADINA® QUICK BOLOGNESE SAUCE

Steps:

• Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
• Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
• Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

SIMPLE BOLOGNESE

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.

QUICK BOLOGNESE

Steps:

• Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
• Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
• Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
• Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

QUICK BOLOGNESE SAUCE

Steps:

• Saute onion, celery, and carrot in olive oil. Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
• Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes. Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired.
• Stir in heavy cream and heat but don't boil. Serve sauce over hot pasta. Garnish with fresh basil and grated Parmesan Cheese.

QUICK BOLOGNESE SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the carrot and onion to the hot skillet and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute longer.
• Crumble the beef and pork into the skillet. Cook and stir until no longer pink. Pour in the red wine, parsley, and Worcestershire and cook for 5 minutes, stirring occasionally. Add the crushed tomatoes, celery salt, Parmesan cheese, and cayenne. Stir well to combine. Turn down the heat to low and simmer for 3 minutes. Season with salt and pepper, to taste.
• The sauce is ready to serve. If you would like a thicker consistency, allow the sauce to simmer longer until desired consistency is reached. If you would like a thinner consistency, pour in a little heavy cream or milk.
• Serve over hot pasta.
• Enjoy!

CONTADINA® QUICK BOLOGNESE SAUCE

Steps:

• Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.n
• Add broth; simmer until evaporated, scraping browned bits from bottom of pan.n
• Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.n