THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
SIMPLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Bring 4 quarts salted water to a boil in large pot.
- In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
- Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
- Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.
- Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.
PERFECT BOLOGNESE SAUCE
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- Melt butter in a heavy large pot over medium heat. Cook onion, celery, and carrots, stirring often, until tender, about 10 minutes. Add beef, pork, and 1 teaspoon salt. Cook, stirring and breaking up meat with a fork, until meat has cooked through but not browned, about 8 minutes.
- Add milk and nutmeg. Reduce heat to medium-low, and simmer gently until liquid reduces by half and meat is above liquid, 20 to 25 minutes. Add wine, and simmer gently until liquid reduces by half, about 15 minutes.
- Add stock, pureed tomatoes, and 1 teaspoon salt. Gently simmer, stirring occasionally, until sauce is thick, 1 1/2 to 2 hours. Season with pepper. Let cool slightly.
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 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.
30 MINUTE BOLOGNESE SAUCE - THEKITTCHEN
From thekittchen.com
Servings 5Total Time 30 minsEstimated Reading Time 2 mins
- Start with cooking the onion. Head the olive oil in a medium sized pot over medium heat. Add the onion and cook until soft, this will take about 4 minutes.
- Add the beef and season with the garlic, salt, and pepper. Use a wooden spoon to incorporate the garlic, salt, and pepper into the beef, and to break the beef up into small pieces.
- After about 5 minutes the beef should be almost fully cooked. Stir in the crushed tomatoes, tomato paste, and cheese. Bring to a slow simmer, and let simmer and reduce for 20 minutes.
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