Quick Bolognese Recipes

QUICK BOLOGNESE

Steps:

• Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
• Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
• Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
• Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.

SUNNY'S QUICK BOLOGNESE WITH PAPPARDELLE

Steps:

• Bring a large pot of salted water to a boil.
• Using your hands or a knife, break or cut the beef patties into pea-size pieces.
• In a large straight-sided skillet, combine the pizza sauce, chicken stock, heavy cream, nutmeg and beef over medium-high heat. Season with just a bit of salt and a few grinds of black pepper. Bring to a simmer and cook until heated through, 2 to 3 minutes.
• Meanwhile, cook the pasta in the boiling water according to the package directions. Drain, add to the sauce and grate some Parmesan over the top. Stir together until the cheese melts, then serve.

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

QUICK & TASTY BOLOGNESE

Steps:

• Using a large frying pan, fry off the finely chopped onion in 1 tsp butter until slightly golden then add the mushrooms and other tsp of butter and fry on a medium heat until cooked.
• Break up the mince & add to the pan, cooking until the meat is almost all brown. Add a few twists of a salt and pepper mill.
• Keeping the pan on a medium heat, add both jars of sauce & stir 2 good squeezes of the tomato & garlic puree into the mix.
• Add the honey and worcestershire sauce and allow to cook down for 20 minutes until the bolognese is thick and glossy, stiring every 5 to stop it sticking.
• Serve with your choice of cheese on top & buttery spaghetti, yum yum

SPEEDY PASTA BOLOGNESE

Steps:

• Brown the beef in a large frying pan for 5 mins, then throw in the mushrooms and soften for 3 mins. Stir in the garlic and sun-dried tomato purée and cook for 2 mins. Add the tomatoes, wine or stock, dried herbs and seasoning. Bring to the boil, then simmer for 10 mins.
• While the sauce is simmering, cook the pasta as per pack instructions, drain, then serve with the sauce and torn basil leaves scattered on top.

FAST SPAGHETTI BOLOGNESE

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.

QUICK SAUSAGE BOLOGNESE

Steps:

• Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

BOLOGNESE ON A BUDGET

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.

EASY BOLOGNESE

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.

QUICK BOLOGNESE SAUCE

Steps:

• Saute onion, celery, and carrot in olive oil. Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.
• Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes. Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired.
• Stir in heavy cream and heat but don't boil. Serve sauce over hot pasta. Garnish with fresh basil and grated Parmesan Cheese.

CONTADINA® QUICK BOLOGNESE SAUCE

Steps:

• Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
• Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
• Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.