BOLOGNESE SAUCE
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 8 Cups
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large pot over medium-high heat until butter starts to sizzle, then reduce heat to medium. Add pancetta, and cook until golden and fat has rendered, about 2 1/2 minutes. Add onion, carrot, and celery, and cook, stirring often, until just beginning to brown around edges, about 10 minutes (adjust heat if mixture is browning too quickly).
- Add beef and pork and cook over medium heat, stirring frequently and separating meat with the back of a wooden spoon, until no longer pink, 8 to 10 minutes. Once meat is completely browned, pour off any excess fat. Add tomato paste and cook 1 minute, stirring to intensify sweetness.
- Pour in wine and cook, stirring to scrape up browned bits from bottom of pot, until liquid has evaporated, 6 to 7 minutes. Add 1 cup milk and cook until reduced by half, about 3 minutes (don't worry if it appears slightly curdled, it will smooth out again). Add thyme bundle and bay leaves, and then pour in tomatoes and 6 cups stock. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
BOLOGNESE SAUCE - BULK FREEZER RECIPE
This recipe makes a HUGE amount of sauce. I usually make a batch once every two or three months, and freeze it in 2-cup serving size increments (each 2-cup serving feeds 2 to 3 people, depending on how much you like sauce). Then I can defrost & enjoy yummy homemade pasta sauce at least once a week, with little to no effort involved! It's super simple to make this super tasty sauce. I pour the sauce over our pasta of choice, sprinkle a generous serving of Parmesan, Asiago & Romano cheese blend over the top, and pair it with hot, crusty Italian bread!
Provided by MiscMarci
Categories Pork
Time 1h15m
Yield 12 quarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine and brown sausage and ground beef in large dutch oven, or other heavy-bottomed pan. Drain and set aside.
- Heat 2 tbsp olive oil in same dutch oven over medium high heat, and add red pepper flakes, chopped onion and garlic. Cover and cook until onions are translucent.
- Add tomatoes, seasonings, browned meats and remainder of olive oil and mix well.
- Bring to low boil, then lower heat and simmer for 30 to 60 minutes, stirring often.
- You can choose to omit the red pepper, but my family prefers the extra kick! The granulated garlic can also be omitted if you don't care for a strong garlic flavor. I use the 102 oz. food service-sized cans of crushed and diced tomatoes (each can contains 24 half-cup servings). You can buy these at warehouse stores like Sam's Club, BJ's or Costco.
Nutrition Facts : Calories 213.2, Fat 9.1, SaturatedFat 2.8, Cholesterol 35.9, Sodium 811.9, Carbohydrate 19.3, Fiber 4, Sugar 10.3, Protein 15.7
BIG-BATCH BOLOGNESE
Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.87 milligram of sodium
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HOW TO MAKE BOLOGNESE SAUCE (AUTHENTIC RECIPE)
From oliviascuisine.com
4.5/5 (462)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.
THE BEST BOLOGNESE SAUCE (HOW TO FREEZE, TIPS, TRICKS, ETC)
From carlsbadcravings.com
Reviews 48Servings 10-12Cuisine ItalianCategory Main Course
- Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
- In a Dutch oven, brown ground beef, sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
- Add all remaining sauce ingredients EXCEPT fresh basil and heavy cream and bring to a simmer (add dried basil at this time if using). Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn’t burn.
- Stir in heavy cream and fresh basil and cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.
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- In a large stockpot or Dutch oven, heat one tablespoon of the olive oil over medium heat. Add the beef and sauté for 6 to 8 minutes, until it is browned, then drain in a colander and set aside.
- Heat the remaining tablespoon of olive oil in the same pot, then add the onions, carrots, and celery for 5 minutes until tender and lightly browned. Add the garlic and cook for another minute until you can smell the garlic. Season with salt and pepper, add the red wine, and stir and scrape any bits from the bottom. Add the tomato puree, tomato paste, oregano, and red pepper flakes if using. Return the browned beef to the pot and simmer for 20 minutes until the sauce is nicely thickened.
- Add the milk and ½ cup Parmesan and cook for another 10 minutes until the sauce is creamy and thick.
- Meanwhile, heat a large pot of water over high heat until it is boiling, salt the water generously, return the water to a boil, and cook the pasta according to package directions. Drain the pasta, and return it to the pot. Add the Bolognese sauce and stir to coat the pasta well with the sauce. Serve hot, sprinkled with fresh basil if desired.
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