Big Batch Bolognese Sauce Recipes

BIG-BATCH BOLOGNESE

Steps:

• Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
• Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.
• If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.

BIG BATCH BOLOGNESE SAUCE

Steps:

• 1. Melt butter in large skillet over medium high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme. Cook til vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker.
• 2. Mash bread and heavy cream into pate in large bowl using fork. Mix in meatloaf mix, 1/2 tsp. salt and 1/2 tsp. pepper using hands. Stir meatloaf mixture into slow cooker, breaking up any large pieces. Cover and cook til beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
• 3. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste. Makes 14 cups

BIG-BATCH BOLOGNESE SAUCE

Steps:

• Melt butter in 12-inch skillet over med-high heat.
• Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in wine, scraping up any browned bits; transfer to slow cooker.
• Stir tomatoes in slow cooker.
• Mash bread and heavy cream into paste in large bowl using fork.
• Mix in meatloaf mix, ½ tsp salt, and ½ tsp pepper using hands.
• Stir meatloaf mixture into slow cooker, breaking up any large pieces.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of meat with spoon.
• Season with salt and pepper to taste.
• Makes enough sauce for 3 lb. pasta.

BEST-EVER BOLOGNESE SAUCE

Steps:

• In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
• Add mushrooms and garlic. Cook 3 - 5 minutes longer.
• Drain.
• Add remaining ingredients EXCEPT whipping cream.
• Bring to boil.
• Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
• Stir in cream; heat through.
• Serve over pasta.
• Freezes well.