SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
- Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
- Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
EMERIL'S TURKEY BOLOGNESE
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g
EMERILS BOLOGNESE SAUCE
Categories Tomato
Number Of Ingredients 12
Steps:
- Classic Bolognese Recipe Courtesy of Emeril Lagasse Show: Emeril Live Episode: Food of Italy-Emilia-Romagna Region Bologna's ragu is the most famous in Italy. According to the Bologna chapter of Italy's gastronomic society, L'Accademia Italiana della Cucina, this is the most typical and authentic-tasting rendition of the city's famed sauce. The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat. Adapted from Splendid Table by Lynne Rossetto Kasper In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper
CLASSIC BOLOGNESE
Bologna's ragu is the most famous in Italy. According to the Bologna chapter of Italy's gastronomic society, L'Accademia Italiana della Cucina, this is the most typical and authentic-tasting rendition of the city's famed sauce.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat.
- Adapted from Splendid Table by Lynne Rossetto Kasper
- In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper
BOLOGNESE SAUCE-EMERIL
Steps:
- In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)
EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!
Provided by Lorraine of AZ
Categories Roast Beef
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
- Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
- Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
- Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63
EMERIL'S LASAGNA BOLOGNESE
This is in response to a recipe request. I haven't made this, but I'm sure intrigued and the next time I have all day to cook I will definately try this!
Provided by yooper
Categories European
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- For Bolognese Sauce: In large pot heat butter over medium-high heat.
- Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
- Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
- Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
- Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
- Add wine and cook till almost evaporated.
- Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
- Season to taste with salt and pepper.
- Stir in the creamand parsley and adjust seasoning if necessary.
- Set aside until ready to assemble.
- Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
- Slowly whisk in milk to blend together.
- Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
- Allow to cook for 5 minutes or so until floury taste is gone.
- Remove from heat and add salt and nutmeg to taste.
- To assemble:Preheat oven to 350.
- Butter a large rectangular baking dish.
- Spoon 1/2 cup of meat sauce onto the bottom of the dish.
- Cover with 1 layer of cooked lasagna noodles.
- Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
- Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
- Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 584.4, Fat 26.7, SaturatedFat 13.6, Cholesterol 84.9, Sodium 978.7, Carbohydrate 57.4, Fiber 2.6, Sugar 9, Protein 24.3
EMERIL'S TURKEY BOLOGNESE SAUCE
Make and share this Emeril's Turkey Bolognese Sauce recipe from Food.com.
Provided by Recipe Reader
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
- Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
- Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
- Add the white wine and garlic and cook until wine is nearly evaporated.
- Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
- Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
- Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
- Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
- Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.
Nutrition Facts : Calories 373.9, Fat 19.9, SaturatedFat 5.2, Cholesterol 109.8, Sodium 1228.4, Carbohydrate 16.6, Fiber 3.1, Sugar 8.3, Protein 31.1
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