Giadas Simple Bolognese Recipes

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SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

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.;

GIADA'S 20-MINUTE BOLOGNESE



Giada's 20-minute bolognese image

A shortcut, quick version of my famous bolognese!

Provided by Giada De Laurentiis

Time 20m

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil, (plus more to finish)
½ large or 1 small yellow onion, (chopped)
1 medium carrot, (chopped)
3 cloves garlic, (smashed and peeled)
2 teaspoons kosher salt, (divided, plus more for the pasta water)
1 pound ground beef
2 14- oz cans of cherry tomatoes, such as Corbara Datterino or Pomodorini
1 3- inch piece parmesan cheese rind
5-6 large basil leaves (torn)
1 pound pasta, (such as Calamarata, pictured)
1 cup freshly grated Parmesan or Pecorino cheese, (plus more for serving)

Steps:

  • Heat a medium dutch oven over medium high heat. Add the olive oil, and wait one minute for it to heat up. Add the onion, carrot and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 4 minutes or until the vegetables are soft and fragrant.
  • Add in the ground beef and break it up with a wooden spoon. Cook until completely cooked through, continuing to break it up as you stir, for about 3 minutes.
  • Stir in the canned cherry tomatoes. Before discarding the cans, fill each one up with ¼ cup of water and swirl around to get the remaining bits of tomato sauce, and add that to the pan as well. Either use the spoon to gently break them up or scissors to cut them up in the pan. Nestle in the parmesan rind and basil. Season with the remaining 1 teaspoon salt. Reduce the heat the medium and simmer the sauce for about 10 to 15 minutes, until slightly thickened.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook according to package instructions for aldente pasta. Using a slotted spoon or spider, add the pasta directly from the pasta water to the sauce. Add the Pecorino or Parmesan cheese directly to the bare pasta. Toss the pasta with the sauce to coat, thinning if needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more parmesan cheese and basil if desired.

Nutrition Facts : ServingSize 6, Calories 632

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a 6 quart pot, add extra-virgin 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 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
  • Serve hot.

BISON BOLOGNESE



Bison Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons olive oil, plus more to finish
1 pound ground bison
1 medium carrot, finely chopped
1/2 red onion, chopped
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt, plus more for the pasta water
1 cup dry white wine
One 28-ounce can whole san marzano tomatoes, crushed by hand
One 3-inch piece Parmesan cheese rind
2 stems fresh basil
1 pound pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
2 tablespoons unsalted butter

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
  • Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.

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