VALERIE'S BOLOGNESE SAUCE
I wanted a good meat sauce, but was having trouble finding that one recipe that knocked my socks off, so I altered a few and came up with my own. Of course, it goes well with all types of pasta and in the traditional Spaghetti ala Bolognese. But I also use this as my sauce in lasagna, baked ziti, pizza - you name it. It gives everything that extra oomph!
Provided by valerie160
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
- Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 27.5 g, Cholesterol 50.7 mg, Fat 23.2 g, Fiber 5.5 g, Protein 14.7 g, SaturatedFat 7.6 g, Sodium 332.3 mg, Sugar 8.1 g
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
PERFECT BOLOGNESE SAUCE
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
- Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
- Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.
BEST BOLOGNESE SAUCE
This recipe might sound a little strange and lengthy but trust me it is out of this world. I had used the left over meat from loose meat burgers we made the night before.In the loose meat burgers there was some strange ingredients such as vinegar,mustard and sugar. Everyone including my italian mother and grandmother thought this sauce was spectacular. I thought it must have something to do with the extra ingredients from the loose meat burgers.This recipe is definately original! Caution: Do not wear white while making this!!!
Provided by Mortadella1985
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- 1.Start by making your beef mixture.
- In a big sauce pot add the first 7 ingredients,beef,chopped onion,mustard,vinegar,sugar,salt and pepper.cook on medium until browned.
- 2.Start adding your sauce mixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup,bay leaves,chopped garlic,basil,oregano,sugar,nutmeg,pesto,salt,pepper. Mix it all up very well.
- 3.turn the stove to high and let it come to a simmer,you can add a lid if you dont want sauce squirting everywhere.During this time chop your carrots and celery.
- 4.When the sauce starts to bubble add your carrots and celery and turn the stove down to low.
- 5.put the lid on and leave on low or minimum heat for 1/2 an hour-45 minutes.Turn off the heat and leave it covered with a lid.I like to leave it about 1/2 an hour covered before i serve with my favorite pasta.
- make sure to taste it to see if you need more salt, sugar or anything else.
- This makes enough for 2 dinners of 5 people. I use half then freeze the rest till later.
Nutrition Facts : Calories 171.7, Fat 5.2, SaturatedFat 2, Cholesterol 29.5, Sodium 1133.9, Carbohydrate 21.4, Fiber 3.7, Sugar 13.8, Protein 12.3
FAVORITE BOLOGNESE SAUCE
This Bolognese Sauce is a family favorite. Great served with homemade pasta (box pasta is good to).
Provided by Judy_SKF
Categories < 4 Hours
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan.
- Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes).
- Transfer meat to a plate or bowl. Wipe saucepan with a paper towel.
- Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan.
- Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute.
- Add sliced mushrooms and saute for 2 - 5 minutes.
- Stir in tomato paste and continue stirring for another minute.
- Add cooked ground meat back into the saucepan. Mix together with vegetables.
- Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper.
- Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down.
- Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours), stirring every 10 - 15 minutes.
- NOTE: Add additional beef broth if sauce starts to thicken too much for your taste.
- Give the sauce a taste and season with additional salt and pepper to taste.
- Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand).
- Garnish with Shaved (or grated) Parmigiano Reggiano Cheese and Chopped Parsley.
Nutrition Facts : Calories 486.4, Fat 33.9, SaturatedFat 13.6, Cholesterol 100, Sodium 1101.8, Carbohydrate 12, Fiber 2.9, Sugar 1.8, Protein 33.9
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- In a large Dutch oven or heavy bottom pot, add the olive oil and butter over medium heat. In a food processor, pulse the onion, celery, and carrot until finely chopped. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
- While the vegetables are cooking, add the tomatoes with their juice to the food processor and pulse 5-7 times until smooth. Transfer to a bowl and set aside. Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
- Add the tomato paste to the Dutch oven and cook for about 10 minutes until the paste begins to brown, stirring when needed so it doesn't burn. Add the ground chuck, pork, and pancetta to the pot along with the red pepper flakes. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned and the meat loses its raw edge. Add the wine and cook until the wine is almost all absorbed, about 10 minutes, stirring to scrape up any browned bits. Add the milk and cook until it has evaporated, which will take about 30 minutes, stirring and breaking up the meat more as it cooks.
- Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 1/2 to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color. Toward the end of cooking, a layer of oil will likely rise to the top. Spoon off the oil or fold back into the sauce as desired. The longer you cook the sauce the better it will become. If the sauce seems to dry out, add 1/4 cup hot water at a time as needed.
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