BUSY MOM'S SPAGHETTI BOLOGNESE
Time saving and budget friendly recipe even my picky 4 year old enjoys! The sauce can also be simmered in a slow cooker.
Provided by B's Kitchen
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and stir ground beef in large pot over high heat until browned, about 5 minutes. Stir in tomato paste, water, carrot, onion soup mix, granulated garlic, oregano, basil, and thyme. Bring to a boil. Turn sauce down to a simmer and cook for 1 hour, stirring occasionally.
- When sauce has finished cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook the pasta stirring occasionally, until cooked but is still firm to the bite, about 12 minutes. Drain.
- Serve Bolognese sauce over hot spaghetti.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 100.4 g, Cholesterol 148.7 mg, Fat 30.3 g, Fiber 7.1 g, Protein 60.6 g, SaturatedFat 11.4 g, Sodium 801.8 mg, Sugar 10.2 g
MOM'S SPAGHETTI BOLOGNESE
Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
- Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
- Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g
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
HAIRY BIKERS' SPAGHETTI BOLOGNESE
The Hairy Bikers give us their simple recipe for a traditional spaghetti Bolognese, purely a British invention, but a firm family favourite for decades.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 5-6
Number Of Ingredients 17
Steps:
- Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.
- Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
- Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes.
- Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
- Crumble the stock cube over the top then add the caster sugar and herbs.
- Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
- When the liquid is bubbling, reduce the heat and simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
- Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10-12 minutes, or according to the packet instructions.
- While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
- Drain the spaghetti in a colander and divide between warmed bowls.
- Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately.
SPAGHETTI BOLOGNESE
Steps:
- Finely chop the onions, carrot & celery.
- Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
- Add the onions to the frying pan and sauté until they turn a light golden colour.
- Add the carrots & celery and continue sautéing until they change colour.
- Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
- Add the wine & stir occasionally, until it has completely evaporated.
- Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
- Once the milk has evaporated, add the chopped tomatoes & stir.
- Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
- (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
- Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your "base".
- Place a saucepan of water over a high heat and wait for it to boil.
- Once the water is boiling, add the spaghetti, a splash of olive oil and pinch of salt, & boil for 10 minutes.
- Taste the spaghetti to check it has softened to your personal taste and, once it has, turn off the heat for both the spaghetti and ragu & plate up.
- Serve with grated parmesan.
- Enjoy!
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