Chili Bolognese Sauce Recipes

BOLOGNESE SAUCE

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

CHILI BOLOGNESE SAUCE

Steps:

• Heat oil in pan, add onions and garlic, cook, stirring until onions are soft.
• Add ground beef, cook, stirring until well browned.
• Add crushed tomatoes, tomato puree, oregano and chili powder, bring to a boil, reduce heat simmer uncovered 20 minutes or until sauce is thick.
• Add beans and mushrooms, heat thoroughly: serve over hot spaghetti.

BOLOGNESE SAUCE

Steps:

• In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary.
• Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let the wine reduce.
• Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
• Before serving, add basil leaves and salt to season. Serve immediately.
• Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

VALERIE'S BOLOGNESE SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
• Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.

SWEET CHILLI BOLOGNESE

Steps:

• Fry the meat in a large pan until brown, draining away excess fat.
• Add the red pepper,mushrooms and onion and fry until meat is fully cooked.
• Put the tomatoes, puree, garlic, sweet chili sauce, parsley and thyme into a blender and mix well.
• Add sauce to the pan with the meat and mix well.
• Serve in a lasagne or with spaghetti or pasta shapes.

CHILI FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
• Add the sauce and spices and bring to a simmer.
• Add the beans and simmer, covered, for 30 to 45 minutes.
• Serve warm with sour cream and cheddar cheese.
• Enjoy!