Filipino Bolognese Sauce Recipes

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.

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.

FILIPINO BOLOGNESE SAUCE

Steps:

• Saute onion and green pepper in olive oil in a 5 quart dutch oven until semi-soft. Add ground beef and saute until browned.
• Add spaghetti sauce and mushrooms if using. Fill spaghetti sauce jar halfway with water, swish to clean the bottle of remaining sauce, and pour sauce water into pot.
• Salt & pepper as desired. Add spices and sugar. Cover and simmer for 45 minutes.

FAVORITE BOLOGNESE SAUCE

Steps:

• Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan.
• Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes).
• Transfer meat to a plate or bowl. Wipe saucepan with a paper towel.
• Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan.
• Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute.
• Add sliced mushrooms and saute for 2 - 5 minutes.
• Stir in tomato paste and continue stirring for another minute.
• Add cooked ground meat back into the saucepan. Mix together with vegetables.
• Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper.
• Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down.
• Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours), stirring every 10 - 15 minutes.
• NOTE: Add additional beef broth if sauce starts to thicken too much for your taste.
• Give the sauce a taste and season with additional salt and pepper to taste.
• Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand).
• Garnish with Shaved (or grated) Parmigiano Reggiano Cheese and Chopped Parsley.