Easybeefandveggiebolognese Recipes

BEEF WITH VEGETABLES

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

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.

BEEF BOLOGNESE WITH LINGUINE

Steps:

• In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.

DELICIOUS VEGETARIAN BOLOGNESE

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
• Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

LIGHT BEEF BOLOGNESE

Steps:

• In a large saucepan or skillet, sauté the garlic, onion and green pepper in oil over moderate heat.
• When the vegetables begin to sizzle, crumble the beef into the pan and sauté it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes.
• Add the wine and stir and scrape well to deglaze the pan.
• Add the tomatoes, breaking them up with your wooden spoon.
• Stir in the remaining ingredients.
• Simmer until sauce is thick but still slightly liquid, 20-25 minutes.
• Discard the bay leaf.
• Spoon over fettucine or shells.

EASY BEEF AND VEGGIE BOLOGNESE

Steps:

• Brown the beef, drain fat, and set aside.
• Saute onion, celery (if using) and garlic in a little oil till onion softens.
• Add carrots, zucchini, and other veggies. Saute for 3 - 5 minutes.
• Return beef to pan with veggies.
• Add pasta sauce. If you are using a plain sauce (like a passata), then season with salt, pepper, basil, and oregano. If you are using a commercial sauce that already has flavourings added, you should be able to get by without it.
• Simmer for 30 minutes, or more if you have the time. Or less if you don't!
• Serve over hot cooked pasta.