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
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
SPAGHETTI BOLOGNESE
A Bolognese recipe with a real personality. It's been a favorite of family and friends for years and is easy but delicious.
Provided by Amy Cole
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
- Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
- Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 91.1 g, Cholesterol 105.4 mg, Fat 26.2 g, Fiber 6.9 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 2277.1 mg, Sugar 19 g
PASTA BOLOGNESE
Provided by Anne Burrell
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
- Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
- Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
- Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
- During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
- While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
- Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
MUM'S SPAGHETTI BOLOGNESE
This is sooo spectacularly nice, I have never had a bolognese ever come close to competing with this one, I think it is in the technique, Mum likes to cook it for as long as possible. sometimes she adds 3 carrots and a green capsicum cut up and a lot!!! of red wine for taste and cooks it about 3 hours for perfect results
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- you also need 1 big jar of dolmio sauce.
- put oil, garlic and onion in bottom of saucepan.
- gently fry until the onion goes clear.
- put mince in and brown it.
- once browned add dolmio sauce, pinch of mixed herbs or oregano if you don't have any.
- add a good splash of worcestershire sauce.
- let bubble away for about 1 hour.
- stir occasionally.
- while cooking add grated carrot.
- Spaghetti:.
- get a deep pot of water.
- add a pinch of salt.
- boil.
- add spaghetti and cook as directed on packet.
- drain out leaving a tsp water in the bottom.
- add a splash of olive oil to stop it from sticking and toss.
- place spaghetti in bowls and top with sauce and sprinkle with Parmesan cheese, and if your like me, you will like it with grated cheese.
Nutrition Facts : Calories 224.3, Fat 16.7, SaturatedFat 6.4, Cholesterol 59.2, Sodium 63.5, Carbohydrate 3, Fiber 0.6, Sugar 1.2, Protein 14.6
TRADITIONAL SPAGHETTI BOLOGNESE
i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.
Provided by fireball
Categories Spaghetti
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Nutrition Facts : Calories 534.3, Fat 38.1, SaturatedFat 15.1, Cholesterol 120.9, Sodium 513.1, Carbohydrate 11.6, Fiber 2.8, Sugar 5.8, Protein 29.8
HOW TO MAKE BOLOGNESE SAUCE
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
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
FAST SPAGHETTI BOLOGNESE
The secret ingredient in this ultrafast Bolognese is Worcestershire sauce. The vinegar, molasses and anchovies in the condiment season the ground beef mixture with salt, acid, sweetness and funk in one shot. Once the Bolognese has simmered, use tongs to transfer the pasta directly from the pot to the skillet, then toss in some of the starchy pasta cooking liquid for a glossy, saucy finish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, meat, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1/2 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.
- Add pasta to the pot and cook according to package instructions until al dente.
- Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1 cup water, Worcestershire, 1/2 teaspoon pepper and 1/2 teaspoon salt and simmer until slightly reduced, about 5 minutes.
- Using tongs, transfer pasta directly from the pot to the skillet along with 1 cup pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 2 minutes. Season to taste with salt and pepper. Serve with Parmesan.
SPAGHETTI WITH BOLOGNESE SAUCE
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
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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