REAL HOMEMADE BOLOGNA
This is the REAL homemade bologna and it is simply delicious! My Grandmother made this and gave the recipe to my Mom, and she gave it to me! You can say it is passed down! I am not a real big fan of Bologna, but once you taste this, you will love it all over again!
Provided by DEBBIEBROOK
Categories World Cuisine Recipes European German
Time P1DT1h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
- Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.
Nutrition Facts : Calories 115 calories, Cholesterol 34 mg, Fat 8.5 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 895.6 mg
EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA
Steps:
- Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
- Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
- Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
- Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
- Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
BEEF STEW, BOLOGNA STYLE
Looking for an Italian dinner? This luscious stew is simply beef steak mixed with vegetables and flavored with red wine and vinegar.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Remove fat from beef. Cut beef into 1-inch cubes.
- Heat oil in nonstick 4-quart Dutch oven over medium heat. Cook pancetta, onion, bell pepper, garlic and parsley in oil about 10 minutes, stirring occasionally, until pancetta is brown.
- Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.
Nutrition Facts : Calories 220, Carbohydrate 15 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg
BEEF BOLOGNESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
- Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.
CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Provided by Little Sand Fairy
Categories One Dish Meal
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.
Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6
HOMEMADE BEEF BOLOGNA RECIPE
Provided by á-2600
Number Of Ingredients 7
Steps:
- Mix well, shape into 2 rolls .. wrap in heavy foil Put in pan of wqter Boil for 1 hour make sure meat is covered with water Serve hot or cold
HOMEMADE DEER (VENISON) BOLOGNA
This is a great recipe for the hunter that likes to make there own bologna. I use the ground sausage you find in your local gerocery store. I like the Jimmy Dean Ground Pork Sausage thats in the plastic bags. Dont use the sausage that already has casings on it. You can leave out the liquid smoke and use a maple breakfast sausage for a sweet taste. You can also use reagular beef hamburger instead of Venison if you wish. I dont like my bologna spicy hot so I dont add the red peppers. Also the only place I could find the Morton Tener Quick Salt is at my local Hardware store. I dont know why my grocery stores dont carry it.
Provided by Ctraugh
Categories Lunch/Snacks
Time P1DT3h45m
Yield 2 lbs
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl. Except the water, leave this to cover the mixture.
- Cover with 1 cup of water.
- Put bowl in refrigerator for 24 hours.
- It may get a brownish look to it but its ok.
- Form into 2 rolls.
- Preheat oven and bake at 350.
- Bake on cake rack or cookie sheet so grease will drop off while baking.
- Dont cover wihile Baking.
- Bake for 1 hour to 1 hour 10 minutes.
- Take out of oven and let cool.
- They will look like little meatloafs but when they are cool they will cut just like bologna.
- Instead of forming them with your hands into rolls you can put them into sausage casings. Then bake as directed.
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