CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Provided by Little Sand Fairy
Categories One Dish Meal
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.
Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6
BOLOGNESE MEAT SAUCE
This recipe is one of our kids' favorite sauces, and one that has enough flavor to please the adults in the house as well. This meat sauce is wonderful with short pastas, especially gemelli.
Provided by TinaB
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a heavy saucepan.
- Add the onion, and cook over moderate heat for 3-4 minutes.
- Add the bacon and cook until the onion is translucent.
- Stir in the carrot, celery and garlic.
- Cook 3-4 minutes more.
- Add the beef and crumble it into the vegetables with a fork.
- Stir until the meat loses its red color.
- Season with salt and pepper.
- Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
- Add the milk and cook until it evaporates.
- Stir in the tomatoes with their juice, and the herbs.
- Bring the sauce to a boil.
- Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
- Serve over pasta.
DELICIOUS BOLOGNESE MEAT SAUCE
This meat sauce is a specialty of Bologna, Italy. It is from an old book called "Italian: The Essence of Mediterranean Cuisine." The photos are from my own attempt at the recipe.
Provided by gardeninthepocket
Categories Meat
Time 2h30m
Yield 6 servings for pasta, 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more.
- 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper.
- 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates.
- 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.
Nutrition Facts : Calories 273.9, Fat 19.4, SaturatedFat 6.5, Cholesterol 49.9, Sodium 196.9, Carbohydrate 7.5, Fiber 1.4, Sugar 3.2, Protein 13
BOLOGNESE SAUCE
This sauce is time-consuming to make, so consider doubling the recipe. It's especially good with hand-cut fresh egg noodles (see page 89) or in lasagna (see page 270).
Yield makes about 3 cups
Number Of Ingredients 18
Steps:
- Heat in a large heavy-bottomed pot: 1 tablespoon olive oil.
- Add: 2 ounces pancetta, diced fine.
- Cook over medium heat until lightly browned, about 5 minutes. Add: 1 small onion, diced fine, 1 celery stalk, diced fine, 1 carrot, diced fine, 2 garlic cloves, finely chopped, 5 sage leaves, 2 thyme sprigs, 1 bay leaf.
- Cook over medium heat, stirring occasionally, until tender, about 12 minutes.
- While the vegetables are cooking, heat in a large heavy-bottomed pan, preferably cast iron: 1 tablespoon olive oil.
- Add and brown over medium-high heat, in two batches: 1 pound skirt steak, cut into 1/8-inch cubes, 4 ounces pork shoulder, coarsely ground.
- Cook until the meat is a nice chestnut color. Once all the meat is browned, pour in: 1 cup dry white wine.
- Reduce the wine by half, scraping the brown bits off the bottom of the pan. Add the browned meat and the deglazing juices to the tender vegetables with: 2 tablespoons tomato paste, Salt.
- Measure and stir together: 2 cups beef or chicken broth, 1 1/2 cups milk.
- Pour enough of this liquid into the pot to bring it to the level of the meat and vegetables. Simmer gently until the meat is very tender, about 1 1/2 hours. As the liquid reduces, keep topping it up with the rest of the broth and milk, and skimming the fat that rises to the surface.
- When the meat is tender, remove the sauce from the heat and season to taste with more salt, if needed, and: Fresh-ground black pepper.
- Include 1/4 cup dried porcini, soaked, drained, and chopped fine, with the diced vegetables.
- Other cuts of beef can be used instead of skirt steak. Chuck or hanging tenderloin will make a delicious sauce, although hanging tenderloin will require at least an hour more of cooking time to become tender. During the additional cooking time it may be necessary to add more broth or milk to keep the sauce from becoming too dry.
BOLOGNESE SAUCE WITH MEAT
A recipe for your basic tomato and meat sauce. Serve with your favorite pasta and a nice loaf of sourdough bread.
Provided by angelic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
- Simmer for one hour. Add additional butter and simmer for an additional half hour.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 7.7 g, Cholesterol 140.6 mg, Fat 57.6 g, Fiber 1.7 g, Protein 27.1 g, SaturatedFat 22.1 g, Sodium 1422.9 mg, Sugar 4 g
FREAKIN' DELICIOUS BOLOGNESE
A rich, decadent, amazingly awesome Bolognese sauce that doesn't take all day. Inspired by my years living in a former Italian colony in Northeast Africa. (If you can get Ethiopian/Eritrean berbere - a pepper and spice blend - throw some of that into the sauce for a truly exquisite delight).
Provided by Tricia M.
Categories < 4 Hours
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large stew pot or Dutch oven heat butter and oil until foam subsides.
- Add onion, carrot, celery and garlic and saute 5 minutes.
- Add pancetta and/or sausage (I've done it all ways), breaking up into small pieces, saute 5 minutes.
- Add ground beef and saute until all meat is browned, breaking up large chunks.
- Add wine, broth, and tomato paste. Cook over high heat 5 minutes.
- Add spices and cook 10 more minutes over medium heat.
- Add crushed tomatoes (with juice) and return to a boil.
- Reduce heat to low, cover, and simmer two hours, stirring occasionally.
- Before serving, add milk or half and half slowly while stirring. This gives the sauce a slightly creamy touch. Use higher fat content for richer flavor. Be sure to allow the dairy to reach room temperature as it will separate and look ugly if you add it cold.
- Season with salt and pepper to taste. Serve over al dente pasta.
- Note: if using Ethiopian/Eritrean berbere for an Northeast African flair, omit nutmeg but add together with other spices (oregano, sage, etc) in step 6. Berbere is very strong and spicy and contains a unique blend of capsicum, cardamom, cinnamon, cloves, nutmeg, etc. Add a little at first and adjust. Too much will ruin the dish!
Nutrition Facts : Calories 424.1, Fat 27.2, SaturatedFat 10.8, Cholesterol 80.2, Sodium 1085.8, Carbohydrate 18.1, Fiber 4.1, Sugar 3, Protein 22.1
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