MOM'S SPAGHETTI BOLOGNESE
Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
- Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
- Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g
ELIZABETH DAVID'S SPAGHETTI BOLOGNESE
Entered for safe-keeping, this is considered by some to be the ultimate Bolognese sauce. Note that it requires no cream or milk (although Ms. David notes that cream/milk would make the sauce smoother), and it has little tomato. I have supplied some measurement equivalents and additional cooking direction. For the ground beef, you can use a mixture of ground chuck, veal and pork. For the ham, look first for pancetta, then if not found, look for prosciutto, then if not found, Parma ham, and as a last resort: bacon. Elizabeth David was the Julia Child of the U.K. The chicken livers are essential, and Elizabeth David considered the fresh scraping of nutmeg to be the most important ingredient. If using bottled ground nutmeg, buy a fresh bottle if over 6 months old, as nutmeg spoils rapidly. From "Italian Food". This recipe originated from Zia Nerina, who in the 1950s owned and ran the Trattoria Nerina in Bologna. It became a staple in British households.
Provided by KateL
Categories One Dish Meal
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1 tablespoon of butter in a medium saucepan on medium heat (I would use my Le Creuset Dutch Oven). Brown the bacon or ham gently until brown.
- Add the onion, carrot, and celery and stir until they are browned.
- Add the raw minced beef, and turn it over so it all browns evenly.
- Add the chopped chicken livers, and stir for 2-3 minutes.
- Then add the tomato puree and brown for 10-15 minutes.
- Add the white wine, and deglaze for 4-7 minutes. Season with salt (taking into account the saltiness of the ham or bacon), pepper, and a scraping of nutmeg.
- Add the meat stock or water. If using cream or milk, stir in gradually. Bring to a boil, then cover the pan and simmer the sauce very gently for 30-40 minutes.
- Meanwhile, prepare pasta according to package directions. Drain the pasta and return the pasta to the hot pot. Pour the sauce over the pasta, and toss to impregnate the pasta with the sauce. Serve in pasta bowls, top with 1 teaspoon of butter, and pass grated cheese at the table.
Nutrition Facts : Calories 427.3, Fat 13.4, SaturatedFat 6.7, Cholesterol 116.1, Sodium 385.2, Carbohydrate 47.4, Fiber 2.7, Sugar 3.7, Protein 23.5
NEXT LEVEL SPAGHETTI BOLOGNESE
Ramp up your usual spaghetti Bolognese with this recipe which throws in a few unorthodox methods and ingredients to deliver the ultimate pasta dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 22
Steps:
- Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the mince and sausagemeat. Spend a good 30 mins cooking the mince - it will release lots of liquid, which you want to evaporate, and then eventually it will end up sizzling in its own fat. If the pan becomes too dry, drizzle in a little more olive oil. Towards the end, continue stirring the mince until it becomes speckled with crisp brown bits.
- Heat oven to 140C/120C fan/gas 2. While the mince is browning, heat a drizzle more oil in a casserole dish and sizzle the pancetta for 5 mins until it starts to brown and release its fat, then throw in the vegetables and herbs, and finely crumble over the dried porcini. Cook gently for 5 mins until soft and starting to brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the fish sauce and vinegar. Simmer down until gloopy, then stir through the meat and pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then cover and cook in the oven for 3 hrs.
- When cooked, tip as many portions of Bolognese as you need into a sauté pan. Cook the pasta until very al dente, then tong into the pan with a bit of the water and finish cooking with the sauce for 2 mins. Stir through the parmesan and a drizzle more olive oil. Twirl the pasta and Bolognese into bowls, scatter with basil and serve with more parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
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
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
- Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
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