SPAGHETTI BOLOGNESE
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
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.
LINGUINI BOLOGNESE WITH PANCETTA, BEEF, TOMATO SAUCE, HERBS AND PARMESAN
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to directions and reserve.
- In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender.
- Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper.
- At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan.
PASTA BOLOGNESE
Provided by Joseph W. DiPerri
Categories Milk/Cream Food Processor Pasta Pork Tomato Dinner Ground Beef Veal Bacon Red Wine Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.
- In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.
- Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.
- In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.
CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY
Here's what you need: olive oil, small onion, carrots, celery, garlic, italian sausages, ground sirloin, salt, pepper, tomato paste, italian seasoning, red wine, crushed tomato, beef broth, bay leaves, parmesan cheese, heavy cream, penne pasta, parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
- Add garlic and cook for an additional 2-3 minutes.
- Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
- Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
- Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
- Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
- Stir in the parmesan and cream to the sausage bolognese.
- Add the cooked pasta to the sauce.
- Serve with more parmesan, if desired.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, Sugar 11 grams
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
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
SPAGHETTI BOLOGNESE WITH SALAMI & BASIL
An easy dinner favourite, this spaghetti Bolognese includes added salami and basil for a twist on a classic dish
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.
- Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.
- Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.
Nutrition Facts : Calories 718 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SPAGHETTI BOLOGNESE WITH PANCETTA & SALAMI
A variation of the classic bolognese, inspired by many reviewed recipes. The variety of meats coupled with the wine/balsamic flavouring give this a deliciously sharp, rich taste.
Provided by JenniRP70
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil in a deep pan and then fry the onion and pepper until soft. Add the pancetta and garlic and heat further for a few minutes. Add the beef mince and fry until brown all over. Stir in the oregano and add seasoning.
- Add the puree and stir in before adding the chopped tomoatoes and stir in. Add the red wine, balsamic vinegar and stock. Bring to the boil and simmer until the liquid has reduced to creamy sauce. Now, boil a saucepan of water and cook the spaghetti as per it's instructions.
- Mix in the chopped basil and heat through. Add further seasoning if preferred. Serve with whole basil leaves if preferred and lashings of your favourite parmesan.
SPAGHETTI BOLOGNESE
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 26
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.)
PASTA PANCETTA
Pancetta pasta is a delicious dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavor and texture that's sure to impress any guest. This recipe easily serves 4 to 6. Increase quantities to taste, and it will serve as many as you like.
Provided by kempcooking
Categories Pork Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.
- Heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
- Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
- Strain liquid from the pan into cooked linguine in the pot. Add olive oil to linguine; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Garnish with Parmesan before serving.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
2 CHEESE PASTA WITH PANCETTA & SAUSAGE
This is amazing! I am vegetarian, but cook food like this for my family. They LOVE this kind of food. It is very easy, and everyone loves it!
Provided by OceanIvy
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions for al dente.
- Heat a large sauté pan over med-high; add oil, then pancetta and sausage.
- Brown, breaking up sausage as it cooks, around 4 minutes.
- Remove all except 1 to 2 tablespoons of oil from pan; add garlic and sauté another minute.
- Vigorously stir the ricotta until smooth; add to pan with sage, salt and pepper.
- Stir until cheese combines with the sausage. If you like, add pepper flakes.
- Drain pasta reserving about 1/2 cup of the liquid.
- Add pasta to sauce with as much liquid needed to loosen sauce.
- Add Romano cheese and toss well for about 1 minute.
- Remove from heat and serve right away.
- You may use more Romano if desired.
Nutrition Facts : Calories 1038.9, Fat 55.7, SaturatedFat 24.3, Cholesterol 142.8, Sodium 638, Carbohydrate 97.5, Fiber 12.6, Sugar 0.6, Protein 39.3
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