AUTHENTIC BOLOGNESE SAUCE
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
VERY PERSONAL BOLOGNESE SAUCE
This special bolognese is wonderful to top any kind of pasta, not just the traditional spaghetti. The Worcestershire sauce and the harissa give it unique tangy spicy flavor, and the mascarpone gives an incredibly creamy turn to the sauce.
Provided by Asherat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add onion and cook, stirring to break up large chunks, until no longer pink. Drain off excess grease. Mix in the tomato paste, harissa and Worcestershire sauce until blended. Stir in the tomato sauce and garlic; reduce heat to low and simmer for 15 minutes.
- Stir in the mascarpone cheese, and simmer for another 15 minutes. Remove from the heat, and season with dried basil.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 11.8 g, Cholesterol 60.2 mg, Fat 12.3 g, Fiber 2.6 g, Protein 18.8 g, SaturatedFat 5 g, Sodium 749 mg, Sugar 7.3 g
BOLOGNESE SAUCE
This sauce is time-consuming to make, so consider doubling the recipe. It's especially good with hand-cut fresh egg noodles (see page 89) or in lasagna (see page 270).
Yield makes about 3 cups
Number Of Ingredients 18
Steps:
- Heat in a large heavy-bottomed pot: 1 tablespoon olive oil.
- Add: 2 ounces pancetta, diced fine.
- Cook over medium heat until lightly browned, about 5 minutes. Add: 1 small onion, diced fine, 1 celery stalk, diced fine, 1 carrot, diced fine, 2 garlic cloves, finely chopped, 5 sage leaves, 2 thyme sprigs, 1 bay leaf.
- Cook over medium heat, stirring occasionally, until tender, about 12 minutes.
- While the vegetables are cooking, heat in a large heavy-bottomed pan, preferably cast iron: 1 tablespoon olive oil.
- Add and brown over medium-high heat, in two batches: 1 pound skirt steak, cut into 1/8-inch cubes, 4 ounces pork shoulder, coarsely ground.
- Cook until the meat is a nice chestnut color. Once all the meat is browned, pour in: 1 cup dry white wine.
- Reduce the wine by half, scraping the brown bits off the bottom of the pan. Add the browned meat and the deglazing juices to the tender vegetables with: 2 tablespoons tomato paste, Salt.
- Measure and stir together: 2 cups beef or chicken broth, 1 1/2 cups milk.
- Pour enough of this liquid into the pot to bring it to the level of the meat and vegetables. Simmer gently until the meat is very tender, about 1 1/2 hours. As the liquid reduces, keep topping it up with the rest of the broth and milk, and skimming the fat that rises to the surface.
- When the meat is tender, remove the sauce from the heat and season to taste with more salt, if needed, and: Fresh-ground black pepper.
- Include 1/4 cup dried porcini, soaked, drained, and chopped fine, with the diced vegetables.
- Other cuts of beef can be used instead of skirt steak. Chuck or hanging tenderloin will make a delicious sauce, although hanging tenderloin will require at least an hour more of cooking time to become tender. During the additional cooking time it may be necessary to add more broth or milk to keep the sauce from becoming too dry.
"REAL" ITALIAN BOLOGNESE SAUCE
After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
- Add onion, celery, carrot, garlic, and bacon.
- Cook until onions are translucent (about 8 to 10 minutes).
- Remove bacon and remove fat.
- Chop lean portions of bacon in small pieces and return to pot.
- Add Ground beef and ground Pork, and cook until meat loses red, raw color.
- Raise heat and add wine and consomme.
- Cook sauce until wine and consomme are mostly evaporated.
- Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
- Let cook for approximately 20 minutes.
- Add crushed tomatoes and bring heat to a boil.
- Once the mixture comes to a boil, return to simmer.
- Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
- About 5 to 10 minutes before serving, add milk.
- Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
- Remaining sauce may be frozen for up to two months for future use.
VERY PERSONAL BOLOGNESE SAUCE
This special bolognese is wonderful to top any kind of pasta, not just the traditional spaghetti. The Worcestershire sauce and the harissa give it unique tangy spicy flavor, and the mascarpone gives an incredibly creamy turn to the sauce.
Provided by Asherat
Categories Sauces
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add onion and cook, stirring to break up large chunks, until no longer pink. Drain off excess grease. Mix in the tomato paste, harissa and Worcestershire sauce until blended. Stir in the tomato sauce and garlic; reduce heat to low and simmer for 15 minutes.
- Stir in the mascarpone cheese, and simmer for another 15 minutes. Remove from the heat, and season with dried basil.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 11.8 g, Cholesterol 60.2 mg, Fat 12.3 g, Fiber 2.6 g, Protein 18.8 g, SaturatedFat 5 g, Sodium 749 mg, Sugar 7.3 g
More about "very personal bolognese sauce recipes"
HOW TO MAKE BOLOGNESE SAUCE (AUTHENTIC RECIPE)
From oliviascuisine.com
4.5/5 (461)Total Time 4 hrs 30 minsCategory Main CourseCalories 588 per serving
- Heat olive oil and butter in a large Dutch oven, over medium high heat, until the butter is melted. Add onion, carrots, and celery, and sauté until softened and beginning to caramelize, 5 to 8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.
- Add more olive oil, if needed, and add the pancetta. Cook until golden brown, about 5 minutes. Remove pancetta and reserve. Working in 2-3 batches so not to over crowd the pot, add ground beef and pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 - 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is! (See notes.)
- Return the reserved soffritto and pancetta to the pot. Add the white wine and deglaze the pan, scraping all the browned bits stuck to the bottom. Cook until the wine is mostly evaporated, about 2 to 3 minutes. Stir in the crushed tomatoes, milk, nutmeg and a pinch of salt and pepper. Bring to a boil and then lower the heat to a simmer.
- Cover and cook, stirring occasionally, for 3 to 4 hours or until the liquids have reduced and the sauce is thick. If, by then, the sauce is still too liquid-y, you can turn the heat up and boil - stirring frequently - until it reduces.Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.
AUTHENTIC BOLOGNESE SAUCE | RAGU ALLA BOLOGNESE
From recipesfromitaly.com
4.9/5 (37)Total Time 2 hrs 35 minsCategory Sauces RecipesCalories 167 per serving
- Now cut the pancetta into cubes and then as finely as possible with a sharp knife. The pancetta fats may make it difficult to cut with a knife. In this case, chop it with a food processor for 1 minute.
- Place the minced pancetta in a saucepan with sides about 20 cm (7/8 inch) high and thick bottom. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
BOLOGNESE SAUCE - SKINNYTASTE
From skinnytaste.com
TRADITIONAL BOLOGNESE SAUCE - THE REAL DEAL - MY EASY COOKING
From my-easy-cooking.com
WORLD BEST GARLIC COOKING RECIPES : VERY PERSONAL BOLOGNESE SAUCE
From worldbestgarlicrecipes.blogspot.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - A COMMUNAL TABLE
From acommunaltable.com
BOLOGNESE SAUCE RECIPE {SLOW COOKER OR STOVETOP} - BELLY FULL
From bellyfull.net
BOLOGNESE SAUCE NYTIMES - THERESCIPES.INFO
From therecipes.info
BOLOGNESE SAUCE (THE BEST) - RICARDO
From ricardocuisine.com
THE VERY BEST BOLOGNESE SAUCE RECIPE - THE SUBURBAN …
From thesuburbansoapbox.com
VERY PERSONAL BOLOGNESE SAUCE | RECIPE - PINTEREST.COM
From pinterest.com
VERY PERSONAL BOLOGNESE SAUCE | WALLIS | COPY ME THAT
From copymethat.com
TRADITIONAL ITALIAN BOLOGNESE SAUCE RECIPE - CHEF DENNIS
From askchefdennis.com
AUTHENTIC BOLOGNESE SAUCE (SALSA BOLOGNESE) - SEA SALT SAVORINGS
From seasaltsavorings.com
THE AUTHENTIC OFFICIAL BOLOGNESE SAUCE - A CANADIAN FOODIE
From acanadianfoodie.com
BOLOGNESE SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
BOLOGNESE SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
VERY PERSONAL BOLOGNESE SAUCE - SAUCE RECIPES
From worldrecipes.org
THE ABSOLUTE BEST BOLOGNESE SAUCE RECIPE | CRAFTSY
From craftsy.com
10 BEAUTIFUL BOLOGNESE SAUCE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
REAL PASTA BOLOGNESE (ITALIAN MEAT SAUCE) - GARLIC GIRL
From garlicgirl.com
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND WITH PENNIES
From spendwithpennies.com
VERY PERSONAL BOLOGNESE SAUCE | RECIPE | BOLOGNESE SAUCE RECIPE ...
From pinterest.com
BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
From daringgourmet.com
CLASSIC BOLOGNESE SAUCE (STOVETOP, INSTANT POT, AND SLOW COOKER ...
From thestayathomechef.com
VERY PERSONAL BOLOGNESE SAUCE ALLRECIPES.COM RECIPE
From crecipe.com
EASIEST BOLOGNESE SAUCE RECIPE - COOKING WITH KARLI
From cookingwithkarli.com
AUTHENTIC HOMEMADE BOLOGNESE SAUCE - SIMMER
From simmerandsauce.com
AUTHENTIC ITALIAN BOLOGNESE SAUCE RECIPE (+ VIDEO) - OH SWEET BASIL
From ohsweetbasil.com
SIMPLE BOLOGNESE SAUCE RECIPE - SAVORY NOTHINGS
From savorynothings.com
BEST-EVER BOLOGNESE SAUCE RECIPE (STOVETOP, SLOW COOKER,
From playswellwithbutter.com
VERY PERSONAL BOLOGNESE SAUCE
From crecipe.com
EASY BOLOGNESE SAUCE - THE SEASONED MOM
From theseasonedmom.com
THE REAL BOLOGNESE SAUCE - THE PASTA ARTIST
From pastaartist.com
THE BEST QUICK AND EASY BOLOGNESE SAUCE - ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
BOLOGNESE SAUCE RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
EASY ITALIAN BOLOGNESE SAUCE - DELICIOUS AND AROMATIC
From twosisterslivinglife.com
THE BEST TRADITIONAL BOLOGNESE SAUCE - THE CHRONICLES OF HOME
From thechroniclesofhome.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
A REALLY GOOD BOLOGNESE SAUCE - THE ENGLISH KITCHEN
From theenglishkitchen.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love