Twistedsausagebolognesesauce Recipes
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
SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
- Reheat over medium heat and stir in the milk, cooking until well incorporated.
- Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
- Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.
FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Bring 4 quarts salted water to a boil in large pot.
- In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
- Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
- Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
- Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.
ITALIAN SAUSAGE BOLOGNESE
This is a succulent Pasta dish, ready withinh 45 minutes. Use Pappardelle or Fettuccine pasta. The best Italian sausages blend with Porcini Mushrooms and Provolone cheese to give an authentic pinch of Italy to your dinner ... it is better than Restaurants, guaranteed!
Provided by apinchofitaly
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Gently stew the finely chopped celery, carrot and onion in a saucepan with oil, add the Italia sausage meat (just take the skin off the sausages) and brown well.
- Pour in the dry white wine and once is complitely evaporated add the porcini mushrooms previously soaked in lukewarm water and chopped and the sliced chestnut mushrooms.
- Add 1 cup of the hot broth and the tomato paste and simmer gently for 15 minutes, seasoning with salt and pepper if needed
- Meanwhile, bring to a boil in a large pot of water to which you have added salt and cook the pasta al dente, drain and stir it with sauce, blending with ¾ of your grated Auricchio Provolone cheese.
- Serve your Italian Sausage ragout Pappardelle with Porcini Mushrooms and Provolone hot, sprinkled with the remaining Provolone.
TWISTED SAUSAGE BOLOGNESE SAUCE
A twist on the traditional Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise). Which is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato concentrate. This recipe uses sausage instead of the beef and crushed tomatoes in place of the paste then simmered down to intensify the flavors. In the sauce are healthy ingredients your picky eaters will never know are there. This freezes well so make the whole recipe and store in small amounts using for topping pasta, pizza dough or to dip bread into it. But you can cut the recipe down if you like. But you will be sorry. ;).
Provided by Rita1652
Categories Sauces
Time 2h30m
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot brown sausage, breaking into small pieces.
- Once browned remove to a paper towel lined dish to remove excess fat.
- Add olive oil just to coat bottom of pot.
- Saute the carrots through mushrooms about 10 minutes.
- Add the garlic and arugula stir in and cook 1 minute.
- Season with salt, pepper, sugar, parsley, basil, and oregano.
- Add wine and reduce 5 minutes.
- Add crushed tomatoes.
- Simmer 1 hour.
- Stir in half and half.
- With an immersion blender give a quick blend if needed to give the sauce an even texture.
- Simmer over very low heat for 1/2-1 an hour. Stirring through out simmering.
- Serve over pasta. Garnish with additional basil and top with a generous amount of grated Parmigiano cheese.
- Manga Manga.
Nutrition Facts : Calories 171.6, Fat 10.8, SaturatedFat 3.9, Cholesterol 22, Sodium 458.6, Carbohydrate 13.1, Fiber 3.1, Sugar 1.9, Protein 6.9
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