How To Make Bolognese Sauce Recipes

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BOLOGNESE SAUCE



Bolognese Sauce image

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 9

Number Of Ingredients 17

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

Steps:

  • In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
  • In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Serve sauce over hot pasta.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g

BOLOGNESE SAUCE



Bolognese Sauce image

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 8 Cups

Number Of Ingredients 16

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 ounces pancetta, cut into 1/4-inch pieces (2/3 cup)
2/3 cup minced yellow onion (1/2 medium)
2/3 cup minced carrot (2 medium)
2/3 cup minced celery (1 rib)
1 pound ground beef, such as chuck or sirloin
1 pound ground pork
3 tablespoons plus 1 teaspoon tomato paste
1 cup dry white wine
1 1/4 cups whole milk
5 sprigs thyme, tied into a bundle with kitchen twine
1 to 2 fresh bay leaves
1 can (28 ounces) whole peeled tomatoes, pureed (with juice) in a blender (or through a food mill)
6 to 7 cups Basic Chicken Stock
Coarse salt and freshly ground pepper

Steps:

  • Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
  • Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
  • Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.

BOLOGNESE SAUCE



Bolognese sauce image

This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver

Time 1h

Yield 10

Number Of Ingredients 8

250 g alliums, (onions, leeks or a mixture of both)
12 g garlic
750 g Mediterranean veg, (aubergines, courgettes, peppers, mushrooms)
25 ml olive oil
500 g mince
1 tablespoon dried mixed herbs
1 litre tomato base sauce
1 beef or veg stock cube, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
  • Roughly chop the Mediterranean veg.
  • Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
  • Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
  • Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
  • Use a potato masher to gently crush the veg, breaking down any bigger lumps.
  • Add the tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
  • Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
  • Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

Nutrition Facts : Calories 131 calories, Fat 5.3 g fat, SaturatedFat 1.3 g saturated fat, Protein 13.7 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 5.9 g sugar, Sodium 0.1 g salt, Fiber 1.7 g fibre

BOLOGNESE SAUCE



Bolognese Sauce image

Provided by Food Network

Time 3h10m

Yield 16 or enough sauce for 2 (9 by 13-inch) pans lasagne

Number Of Ingredients 14

5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup red wine
3 (28-ounce) cans pelati tomatoes*
Kosher salt and freshly ground black pepper
1 cup whole milk

Steps:

  • Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
  • Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
  • Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

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
One 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.

HOW TO MAKE BOLOGNESE SAUCE



How to Make Bolognese Sauce image

This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 3h35m

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 tablespoon olive oil
1 cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrot
1 pinch salt
1 ½ pounds ground beef
salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅛ teaspoon ground nutmeg
1 ½ cups 2% milk
2 cups white wine
1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
2 cups water, or as needed

Steps:

  • Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
  • Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
  • Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
  • Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
  • Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 14.2 g, Cholesterol 84 mg, Fat 20.9 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 8.8 g, Sodium 935.1 mg, Sugar 8.6 g

"REAL" ITALIAN BOLOGNESE SAUCE



After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories     Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
  • Add onion, celery, carrot, garlic, and bacon.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Remove bacon and remove fat.
  • Chop lean portions of bacon in small pieces and return to pot.
  • Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • Raise heat and add wine and consomme.
  • Cook sauce until wine and consomme are mostly evaporated.
  • Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
  • Let cook for approximately 20 minutes.
  • Add crushed tomatoes and bring heat to a boil.
  • Once the mixture comes to a boil, return to simmer.
  • Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • About 5 to 10 minutes before serving, add milk.
  • Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
  • Remaining sauce may be frozen for up to two months for future use.

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

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

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

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

SPAGHETTI WITH BOLOGNESE SAUCE



Spaghetti with Bolognese Sauce image

Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1 medium carrot, shredded
1 celery rib, thinly sliced
1/4 cup chopped onion
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon Italian seasoning
1 tablespoon heavy whipping cream or milk
1 tablespoon minced fresh parsley
4 ounces uncooked spaghetti

Steps:

  • In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.

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From cookingclassy.com


HOW TO MAKE BOLOGNESE SAUCE - THE BEST RECIPE! - YOUTUBE
GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/bolognese-sauce/ The best Bolognese sauce recipe! This incredible meaty sauce is so aromatic an...
From youtube.com


THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
2021-01-24 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.
From foodiecrush.com


BEST-EVER BOLOGNESE SAUCE RECIPE (STOVETOP, SLOW COOKER,
2020-02-03 Brown the meat: Generously season the beef and pork with 1 teaspoon kosher salt each. Add the meat to the center of the pot with the soffritto & pestata mixture. Do not touch the meat for 2-3 minutes, allowing it to brown deeply. Turn the meat over and brown the second side for 2-3 minutes.
From playswellwithbutter.com


MOM'S CLASSIC BOLOGNESE SAUCE - 2 SISTERS RECIPES BY ANNA AND LIZ
Stir in 2 additional teaspoons of salt. Cover. Bring to a low boil, then lower the heat to the lowest, and simmer for 1 hour, stirring occasionally. After one hour, taste the sauce and adjust the seasonings to your taste. If the sauce is too thick, you can add a little more water, about 1/4 cup. Turn off the heat.
From 2sistersrecipes.com


THE BEST SPAGHETTI BOLOGNESE SAUCE - JULIA RECIPES
2019-02-04 Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes. Add seasoning: dry paprika, bay leaf, allspice and stir.
From juliarecipes.com


HOW TO MAKE AUTHENTIC BOLOGNESE SAUCE LIKE A …
2021-01-10 Large serving spoon. Kettle. METHOD: Authentic Bolognese sauce starts with a soffrito, so place a large pot on your stove (medium heat), add a generous amount of extra virgin olive oil and once warm, add onion. When the onion begins to look glossy and golden, add carrots, celery and then stir through, leaving to cook for 4-5 minutes.
From vincenzosplate.com


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