Bologna Gravy Recipes

CLASSIC BOLOGNESE

Steps:

• Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
• To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
• Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
• Serve pasta in shallow bowls with a little torn basil.

BOLOGNA GRAVY

Steps:

• 1. Take bologna and cut all 6-7 slices at the same time in about 1 inch squares. Put oil in pan and lightly brown bologna.
• 2. Add flour to thicken the oil. It's hard to say how much flour but it is just like making any other gravy. I add pepper at this step also.
• 3. Combine milk and water and slowly pour it into the pan stirring constantly until you have gravy. Salt and pepper to taste. Serve over biscuits or toast.

FRIED BOLOGNA W/TOMATO GRAVY

Steps:

• 1. Heat oil in large skillet over medium-high heat. Place bologna in skillet and cook until brown. Remove bologna with fork and place it on plate, lined with paper towels.
• 2. In the same skillet, over high heat, add flour, salt and pepper. With a wire whisk, cook until dark brown.
• 3. Add tomato juice and whisk. (If not enough juice, add water.) Cook until thick.
• 4. Remove from heat, pour into bowl. Get biscuits, bologna and gravy, and pig-out.

BALONEY / BOLOGNA GRAVY

Steps:

• Take your Bologna and cut all 6-7 pieces at the same time, in about 1 inch squares.
• Put oil in pan and lightly brown Bologna.
• Add flour to thicken the oil, it is really hard to say exactly how much flour, it is just like making any other gravy.
• I also add the pepper, we like alot of pepper in ours, it just depends on your taste.
• I take the milk and water in the same glass and slowly pour it into the pan, stirring constantly until you have gravy.
• Serve over bisquits, with a couple of fried eggs on the side, and you got yourself one good breakfast.

MARCELLA HAZAN'S BOLOGNESE SAUCE

Steps:

• Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
• Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
• Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
• Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
• Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.