Spaghetti Alla Bolognese Recipes

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PASTA ALLA BOLOGNESE



Pasta Alla Bolognese image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. olive oil
1 medium onion, finely chopped
1 carrot, finely chopped (optional)
1 rib celery, finely chopped (optional)
1/4 cup dry red wine or beef broth
1/2 lb. ground beef
1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
8 ounces penne pasta, cooked and drained

Steps:

  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute. Add ground beef and cook, stirring occasionally, until almost done. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
  • Cost per recipe*: $5.91.
  • Cost per serving*: $1.48.
  • *Based on average retail prices at national supermarkets.

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 26

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

Steps:

  • In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
  • Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
  • Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 onion, finely diced (1/2 cup)
1 carrot, finely diced
2 celery stalks, finely diced
4 ounces pancetta, finely diced (optional)
1 pound ground beef, or a combination of beef and pork
Coarse salt
1/2 cup red or white wine
One 28-ounce can best-quality tomatoes, pulsed in a blender
1/2 cup cream or milk
Freshly ground black pepper
1/4 teaspoon crushed red-pepper flakes
1 pound spaghetti or other pasta
1 1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
  • Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
  • Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
  • Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE



Vincent Price Spaghetti Alla Bolognese (Spaghetti W/ Meat Sauce image

This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.

Provided by Julesong

Categories     Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups finely chopped onions
3 slices lean bacon, in small pieces
1 carrot, chopped
1 celery rib, chopped
1/2 lb coarsely ground beef
2 chicken livers, minced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup beef stock
1 bay leaf
1 strip lemon peel
salt & freshly ground black pepper, to taste
1 garlic clove, crushed
3 quarts water
1 lb uncooked spaghetti
1/2 cup cream or 1/2 cup half-and-half
4 tablespoons butter
4 tablespoons freshly grated parmesan cheese
additional freshly grated parmesan cheese, for garnish

Steps:

  • In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
  • Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
  • Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
  • Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
  • Cover and simmer for 40 minutes, stirring occasionally.
  • Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
  • During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
  • Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
  • Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
  • Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
  • Pass with additional freshly grated Parmesan, and enjoy!

Nutrition Facts : Calories 1281.5, Fat 82, SaturatedFat 37.3, Cholesterol 316.1, Sodium 676.4, Carbohydrate 96.6, Fiber 5.6, Sugar 7.8, Protein 33.4

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

A Bolognese recipe with a real personality. It's been a favorite of family and friends for years and is easy but delicious.

Provided by Amy Cole

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 17

2 pounds lean ground beef
1 large white onion, diced
1 large portobello mushroom, diced, or more to taste
2 (14.5 ounce) cans petite diced tomatoes
3 (10 ounce) cans condensed tomato soup
½ cup Worcestershire sauce
1 ½ tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon lemon juice
1 tablespoon minced garlic
¼ cup chili powder
3 tablespoons Cajun seasoning
½ teaspoon dried basil
¼ teaspoon vanilla extract
¼ teaspoon black pepper
½ teaspoon salt
1 (16 ounce) package spaghetti
1 ½ tablespoons extra-virgin olive oil

Steps:

  • Cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. Stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
  • Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.
  • Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain. Top with the Bolognese sauce to serve.

Nutrition Facts : Calories 781.6 calories, Carbohydrate 91.1 g, Cholesterol 105.4 mg, Fat 26.2 g, Fiber 6.9 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 2277.1 mg, Sugar 19 g

SPAGHETTI WITH BOLOGNESE SAUCE



Spaghetti with Bolognese Sauce image

Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1 medium carrot, shredded
1 celery rib, thinly sliced
1/4 cup chopped onion
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon Italian seasoning
1 tablespoon heavy whipping cream or milk
1 tablespoon minced fresh parsley
4 ounces uncooked spaghetti

Steps:

  • In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 513 calories, Fat 12g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 992mg sodium, Carbohydrate 66g carbohydrate (17g sugars, Fiber 7g fiber), Protein 33g protein.

THE BEST SPAGHETTI BOLOGNESE RECIPE



The best spaghetti bolognese recipe image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories     Dinner, Lunch, Main course, Supper

Time 2h15m

Number Of Ingredients 20

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

  • Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • Add the 75g grated parmesan, check the seasoning and stir.
  • When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium

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From en.wikipedia.org


MATT PRESTON’S DELICIOUS SPAGHETTI BOLOGNESE RECIPE
2022-05-21 Add the sugar, garlic and tomato paste and cook, stirring, for 5 minutes or until the tomato paste starts to darken slightly. Transfer mixture to a large heatproof bowl. Heat 1 tablespoon of the remaining oil in the pot. Cook the pork mince, breaking it up with a wooden spoon, for 5 minutes until lightly browned.
From thecarousel.com


GARGANELLI PASTA WITH TUNA BOLOGNESE – THE PASTA PROJECT
2019-04-15 Add salt and pepper to taste. 10 minutes before the sauce has finished cooking, add the drained tuna, broken into small pieces. . Meanwhile, cook the pasta al dente according to the instructions on the packet. If the tuna and tomato sauce seems dry, add some of the pasta cooking water just before the pasta is ready.
From the-pasta-project.com


THE REAL SPAGHETTI ALLA BOLOGNESE RECIPE | CESARINE
Method. 1. Chop your onion finely, then sauté in a pan with the olive oil. 2. While the chopped onions are softening, put on a large pot of water to boil. 3. When the onion is translucent and golden, add the tuna, crumbling carefully with a fork and combining well with the onion.
From cesarine.com


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