Simple And Delicious Classic Bolognaise Bolognese Sauce Recipes

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AUTHENTIC BOLOGNESE SAUCE



Authentic Bolognese Sauce image

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 3h20m

Number Of Ingredients 13

2 tablespoons olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
10 1/2 ounces ground beef (not too lean)
10 1/2 ounces ground pork
1/2 cup dry red wine
2 tablespoons tomato paste
2 1/4 cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
1/3 cup milk (2 % or whole milk)

Steps:

  • Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
  • In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
  • Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
  • Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
  • After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)



Classic Bolognese Meat Sauce (bolognaise) image

I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!

Provided by Little Sand Fairy

Categories     One Dish Meal

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
4 tablespoons butter
1/2 cup onion, chopped
2/3 cup celery, chopped
2/3 cup carrot, chopped
3/4 lb ground beef (preferably chuck and not too lean)
salt
black pepper, freshly ground
1 cup whole milk
1/8 teaspoon nutmeg, freshly ground
1 cup dry white wine
1 1/2 cups chopped tomatoes (canned Italian)
1 1/4 lbs pasta (fresh weight NOT DRIED)
parmigiano-reggiano cheese, freshly grated

Steps:

  • Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
  • Add the celery and carrot and stir for two minutes while cooking to coat them well.
  • Add the ground beef, a large pinch of salt and a few grindings of black pepper.
  • Cook the beef while crumbling it with a fork until the beef has lost its red colour.
  • Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
  • Add the nutmeg.
  • Add the wine and let it simmer until it has evaporated.
  • Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
  • Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
  • Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6

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.

SIMPLE AND DELICIOUS CLASSIC BOLOGNAISE (BOLOGNESE) SAUCE



Simple and Delicious Classic Bolognaise (Bolognese) Sauce image

This bolognaise recipe goes fantastic with any pasta, or makes a base for your lasagna. This quick and simple recipe will make you come back to it time and time again. Forget your jars of pasta sauce and make it yourself. Be proud and say I cooked that!

Provided by Chef Punchin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, peeled
1 large carrot, peeled
2 garlic cloves, peeled
2 pinches dried oregano
500 g minced beef
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
1 bay leaf
50 ml red wine
1 (400 g) can chopped tomatoes
50 ml milk
salt & freshly ground black pepper

Steps:

  • Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper.
  • Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up.
  • Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely.
  • Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes.
  • Finally add the milk, and serve over your favourite pasta.

CLASSIC ITALIAN BOLOGNESE SAUCE



Classic Italian Bolognese Sauce image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 Tbsp olive oil
1 Tbsp unsalted butter
1/4 cup minced pancetta
1 cup minced celery
2/3 cup minced carrot
1/2 cup minced onion
1 lb ground beef chuck
salt & freshly ground pepper to taste
1 cup milk
1/2 cup dry white wine
1 1/2 cups canned plum tomatoes, chopped with liquid
1 lb pasta
freshly grated parmesan cheese-optional garnish

Steps:

  • In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
  • Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

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