Creamy Cheater Bolognese Recipe Authentic Recipe For Banana

BOLOGNESE SAUCE

Steps:

• 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.
• Stir in the tomato paste, then pour in the wine, making sure to scrape up the bottom of the pot. Bring to a simmer and leet reduce for 2-3 minutes.
• Pour in the milk and tomatoes, stir and bring to a simmer.
• Turn the heat back to low, stir and then let the sauce cook for for 1 1/2 hours, stirring occasionally.

THE BEST BOLOGNESE

Steps:

• In a large caste-iron pot over medium heat, melt 1 tablespoon of butter. Add ground chuck to pan, season with a sprinkle of salt, then use a hard spatula to break up meat into small pieces. The smaller the better, so just keep going until the meat is as fine as you can get it. Cook until meat is no longer pink, then remove from pot.
• Without cleaning, place the pot back on the stove over medium heat (it's ok if a few small pieces of meat remain). Add in remaining tablespoon of butter, then add in celery, carrot, and onion. Cook until vegetables sweat and are nicely translucent, 5-7 minutes.
• Add meat back into pot, then add in wine and cook until all the steam evaporates off. Season with 1 teaspoon of salt and a pinch of nutmeg (even less than 1/8 teaspoon), then stir in the DeLallo crushed tomatoes, and 2 bay leaves.
• Bring everything to a boil, then turn heat to simmer and add in milk. Cook uncovered for 3 hours, stirring occasionally. If sauce starts to look dry, add in 1/2 cup water. Once finished cooking, discard bay leaves and adjust salt seasoning, if necessary.
• Boil a large pot of rigatoni, cooking to al dente. Drain pasta and place in a large mixing bowl. Toss with sauce, coating completely. Place on a serving bowl and top with a healthy sprinkling of parmigiano cheese!

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)

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.

CREAMY SPAGHETTI BOLOGNESE

Steps:

• Boil water with a pinch of salt and 1 Tbsp. olive oil. While waiting to boil, heat a large skillet on medium high heat and cook onions until clear. Add beef and cook until browned. Stir in garlic, diced tomatoes and tomato sauce. Bring to a boil. Stir in cream cheese until well blended. Add parmesan cheese, spices and basil leaves. Reduce heat and simmer for about 10 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook as directed on package. Once cooked, strain and place back into the pot with 1 Tbsp. butter and stir. Serve.
• Spoon the Bolognese sauce over spaghetti. Sprinkle with parmesan cheese. Serve with garlic bread and salad.