Quick And Easy Bolognese Recipes

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QUICK AND EASY BOLOGNESE



Quick and Easy Bolognese image

Give this speedy meat sauce depth with a bit of Worcestershire sauce and cocoa powder.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey)
3 tablespoons tomato paste
1 1/2 cups white wine
2 tablespoons Worcestershire sauce
1 1/2 cups milk
1 tablespoon cocoa powder
1 pound corkscrew pasta
Shaved Parmesan and chopped fresh parsley, for serving

Steps:

  • Heat the oil in a large, heavy pot over medium-high heat. Add the garlic, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the meatloaf mix and cook, breaking up lumps with a wooden spoon, until any liquid evaporates and the meat is dry, 10 to 12 minutes. Stir in the tomato paste and brown, scraping the bottom of the pot, about 4 minutes. Stir in the wine and Worcestershire and bring to a simmer. Simmer the sauce until the liquid is reduced by half, about 6 minutes. Stir in the milk, cocoa powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook until the sauce is slightly thickened, about 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in the water according to package directions until al dente. Then drain and immediately transfer to serving plates. Top with the Bolognese and sprinkle with shaved Parmesan and parsley.

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.

EASY BOLOGNESE



Easy Bolognese image

A yummy bolognese for those in a hurry.

Provided by gracieg

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil and gently fry the onion and garlic.
  • Add the minced beef and cook until browned all over.
  • Add the grated carrot, tinned tomatoes, tomato puree and ketchup.
  • Cook for 5 minutes.
  • Add the stock cube, oregano and pesto. Simmer for 20 minutes. Serve with the pasta of your choice and some garlic bread.

BOLOGNESE ON A BUDGET



Bolognese on a Budget image

This delicious bolognese is extremely quick and easy to make. Serve over pasta, rice, couscous, or any other carbohydrate food you fancy. This sauce gets better the longer it simmers. If you do allow it to simmer for a longer time, check regularly and add water as needed. This sauce also lends itself beautifully to adding vegetables such as zucchini, eggplant, carrots, and mushrooms.

Provided by Claire

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

Time 15m

Yield 4

Number Of Ingredients 6

1 cup red lentils
1 ¾ cups water
2 (14.4 ounce) cans chopped canned tomatoes
2 onions, chopped
1 cube vegetable bouillon
salt and ground black pepper to taste

Steps:

  • Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to a boil. Cover, reduce heat to medium-low, and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the bouillon cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 42.2 g, Fat 0.8 g, Fiber 17.6 g, Protein 14.6 g, SaturatedFat 0.1 g, Sodium 303 mg, Sugar 8.3 g

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