Bellalimento Bolognese Sauce Recipes

BELL'ALIMENTO BOLOGNESE SAUCE

Steps:

• In a LARGE deep sided pan (chicken fryer size) add your olive oil and heat over medium heat. When pan is hot, add the carrots, celery, onion & garlic and saute over low heat for 20-25 until completely soft & tender. Stir as necessary.
• Add your meats, season with salt and pepper and cook until completely brown. When meat is browned, add the tomato paste and allow to brown, approx 5 minutes. When brown add your wine & allow to reduce by half. Season with salt.
• When wine has reduced add in enough water to cover the sauce by 1″. Let sauce simmer on LOW. Stirring occasionally and when liquid levels are low add more water. Cooking & reducing all while simmering. Sauce needs to cook for a MINIMUM of one hour but is best after 2-3 or even more hours.
• Prepare your spaghetti according to package directions. When pasta is al dente, reserve a bit of pasta water & remove pasta from pot, drain & transfer into sauce pan. Mix together with tongs so sauce & pasta incorporate. Add a nice handful or two of Parmigiano Reggiano & serve immediately.

THE BEST SPAGHETTI BOLOGNESE RECIPE

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.