BOLOGNESE SAUCE
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
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
HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
- Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
VERY PERSONAL BOLOGNESE SAUCE
This special bolognese is wonderful to top any kind of pasta, not just the traditional spaghetti. The Worcestershire sauce and the harissa give it unique tangy spicy flavor, and the mascarpone gives an incredibly creamy turn to the sauce.
Provided by Asherat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add onion and cook, stirring to break up large chunks, until no longer pink. Drain off excess grease. Mix in the tomato paste, harissa and Worcestershire sauce until blended. Stir in the tomato sauce and garlic; reduce heat to low and simmer for 15 minutes.
- Stir in the mascarpone cheese, and simmer for another 15 minutes. Remove from the heat, and season with dried basil.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 11.8 g, Cholesterol 60.2 mg, Fat 12.3 g, Fiber 2.6 g, Protein 18.8 g, SaturatedFat 5 g, Sodium 749 mg, Sugar 7.3 g
CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY
Here's what you need: olive oil, small onion, carrots, celery, garlic, italian sausages, ground sirloin, salt, pepper, tomato paste, italian seasoning, red wine, crushed tomato, beef broth, bay leaves, parmesan cheese, heavy cream, penne pasta, parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
- Add garlic and cook for an additional 2-3 minutes.
- Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
- Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
- Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
- Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
- Stir in the parmesan and cream to the sausage bolognese.
- Add the cooked pasta to the sauce.
- Serve with more parmesan, if desired.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, Sugar 11 grams
HUBBY'S BOLOGNAISE SAUCE
My husband is the only one allowed to cook pasta bolognaise in our house. He has the patience--I don't! This recipe was his mother's and that came from her mother--an old family favourite.
Provided by happygurl06
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pulse all the veggies in a blender until they are chopped fine.
- Do the same with the bacon.
- Heat olive oil in a large frying pan and sauté the veggies until onion and celery are transparent.
- Add the bacon and cook for 3 minutes.
- Add the minced meat and cook until well browned.
- Add the tomato paste, basil and oregano; cook for 2 minutes to let the flavour of the herbs and paste come out.
- Add the canned tomatoes including their juice.
- Dissolve the beef bouillon and sugar in the water and add to the pan.
- Simmer for 1 hour or until the sauce is thick and not runny. If the water evaporates too quickly, top it up as the long cooking is what makes this taste great.
- Serve over cooked pasta of your choice or layer with lasagna sheets and a good bechemal sauce for a yummy lasagna.
- For adaptation to crockpot: Brown mince and onion then add all ingredients to crock pot and cook on low for 5 hours or more.
Nutrition Facts : Calories 314.6, Fat 20.4, SaturatedFat 7.1, Cholesterol 64.5, Sodium 434.7, Carbohydrate 14.1, Fiber 3.6, Sugar 8.2, Protein 19.4
BOLOGNESE SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 1h35m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 18
Steps:
- Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.
- Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
JOHN SPENCER'S BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 3h
Yield serves 6 to 8 people, with leftovers
Number Of Ingredients 24
Steps:
- In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use.
- Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour.
- Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
- When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below.
- Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit!
SUPER EASY BOLOGNESE SAUCE
I spent a lot of time looking through recipes for a decent yet easy Bolognse sauce. I ended up fusing a few of them together. The longest amount of time is the wait time for the sauce to simmer and blend. I do not use basil in my recipe because my brother is severely allergic to anything using basil and pinenuts. I have begun using this as a basic sauce for all my pasta dishes that include meant: lasagna, baked ziti, spaghetti . . . . This is a VERY forgiving recipe. I hope you like it!
Provided by flirtyfunchick
Categories Spaghetti
Time 3h30m
Yield 4-6 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown the ground beef and sausage together on medium-high heat.
- Halfway through browning, add garlic and dried oregano.
- Continue to brown all the way through, DO NOT DRAIN FAT.
- Sprinkle flour over meat and stir until flour dissolves and disappears.
- Add heavy cream and milk, simmer until it all evaporates (this helps make the meat extremely tender).
- Repeat with wine.
- Add in all the tomatoes, the tomato paste, and broth.
- Simmer on low for close to 2 hours.
- Stir in brown sugar (this is to help cut the sourness and acidity).
Nutrition Facts : Calories 482.8, Fat 27.1, SaturatedFat 11.3, Cholesterol 108.1, Sodium 1323.6, Carbohydrate 33.8, Fiber 6, Sugar 20.1, Protein 25.7
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