Rachaels Three Meat Bolognese Sauce Recipes

THREE-MEAT SAUCE

Three-Meat Sauce image

"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 18 cups.

Number Of Ingredients 12

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
1 boneless pork shoulder butt roast (2 to 2-1/2 pounds), trimmed and cut into 1-inch cubes
1 pound Italian sausage links, cut into 1-inch slices
3 tablespoons olive oil
3 large onions, chopped
5 cans (15 ounces each) tomato sauce
3 cans (6 ounces each) tomato paste
1 cup water
1/2 cup minced fresh parsley or 3 tablespoons dried parsley flakes
1/2 cup minced fresh oregano or 3 tablespoons dried oregano
5 teaspoons salt
2 teaspoons pepper

Steps:

In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil., Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti., Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 320 calories, Fat 18g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 969mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein.

CLASSIC BOLOGNESE

Classic Bolognese image

I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons EVOO
4 tablespoons butter
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 ribs celery with leafy tops, finely chopped
4 cloves garlic, peeled and finely chopped or grated
1 bay leaf
1/4 pound meaty pancetta, finely chopped
1 pound ground beef (80 to 85 percent lean)
Kosher salt and freshly ground pepper
1 scant teaspoon ground white pepper
About 1/8 teaspoon freshly grated nutmeg
A quarter to a third of a 750-milliliter bottle of white wine
2 cups whole milk
One 28-ounce can diced or crushed Italian tomatoes
1 cup beef bone broth or stock plus 1 cup to reserve
1 small chunk cheese rind from Parmigiano-Reggiano, optional
1 pound egg tagliatelle or pappardelle
Freshly grated Parmigiano-Reggiano, for serving
A handful of fresh basil, leaves torn

Steps:

Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
Serve pasta in shallow bowls with a little torn basil.

BOLOGNESE SAUCE WITH MEAT

Bolognese Sauce with Meat image

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

Ingredients

¼ cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
¼ pound thinly sliced prosciutto, chopped
4 tablespoons butter
2 roma (plum) tomatoes, chopped
¼ cup tomato paste
1 teaspoon salt
1 teaspoon ground black pepper

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

More about "rachaels three meat bolognese sauce recipes"

AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY KITCHEN

Web Dec 28, 2022 Red wine Tomato paste Tomato Puree Salt Pepper Bay Leaf Milk What is the difference between Meat Sauce (Ragu) and Bolognese? The main difference, is the different cut of meat used in the preparation of the sauces. Bolognese sauce is made with ground meat, while meat ragù (Neapolitan) sauce is made with pieces of whole meat.
From anitalianinmykitchen.com

See details

HOW TO MAKE THREE-MEAT BOLOGNESE SAUCE BY RACHAEL

Web How To Make Three-Meat Bolognese Sauce By Rachael. Pork, veal and beef are slow-simmered with herbs and aromatics in this yummy version of the classic Italian dish.
From rachaelrayshow.com

See details

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE – RACHAEL RAY

Web Ingredients About 2 tablespoons extra-virgin olive oil (EVOO) About 2 tablespoons butter for sauce, plus a few pats to toss with pasta 1 onion, finely chopped 1 rib celery with leafy tops, finely chopped 1 carrot, finely chopped or grated 2 fat cloves garlic, chopped 1 pound ground beef ½ pound ...
From rachaelray.com

See details

RECIPE: BAKE WHOLE-WHEAT PENNE WITH A QUICK BOLOGNESE AND …

Web Nov 28, 2023 Cook, breaking up the meat with a potato masher or a kitchen spoon, for 3 to 4 minutes, or until it is crumbly and no longer pink. 3. Add the milk to the skillet and cook the mixture, stirring ...
From msn.com

See details

ITALIAN CHEF REACTS TO RACHAEL RAY 3 MEAT BOLOGNESE SAUCE

Web Jun 28, 2023 About. How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna. by Vincenzo's Plate. 2.5M views · 2 years ago. 135. ITALIAN CHEF REACTS TO POPULAR ITALIAN VIDEO RECIPES. by Vincenzo's...
From youtube.com

See details

BOLOGNESE SAUCE WITH TAGLIATELLE RECIPE - RACHAEL RAY SHOW

Web Season with a little nutmeg and reduce the heat to a simmer. Let the milk absorb into the meat completely, about 20 minutes, then add the wine and let it absorb completely, about 20 minutes more. Stir the tomatoes into the sauce and reduce the …
From rachaelrayshow.com

See details

RACHAEL RAY'S LASAGNE BOLOGNESE - EVERYDAY COOKING ADVENTURES

Web Nov 4, 2012 Grease a 9-by-13-inch baking dish; add 3/4 cup of the meat sauce to coat. Add a layer of noodles, overlapping slightly. Top with 1 cup of the meat sauce, then a layer of noodles; add 1 cup of the bechamel, spreading to coat. Repeat the layers. Add a fifth layer of noodles and top with the remaining meat sauce; dollop with the remaining bechamel.
From everydaycookingadventures.com

See details

RACHAEL'S CREAMY THREE-MEAT RAGU WITH PAPPARDELLE & BURRATA

Web Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt, finely ground black pepper, and the white pepper. Add the carrot, shallot, sage, garlic, and nutmeg. Cover and reduce heat to medium.
From rachaelrayshow.com

See details

HOW TO MAKE BOLOGNESE SAUCE (AUTHENTIC RECIPE) - OLIVIA'S CUISINE

Web Feb 23, 2019 Bolognese is a kind of ragù (the Italian word for meat sauce), original from Bologna, Italy. It’s very different from your usual American meat sauce, often a tomato-based sauce simmered with ground beef. Bolognese is much thicker, creamier (milk is one of the ingredients) and with just a touch of tomato.
From oliviascuisine.com

See details

THE BEST BEEF BOLOGNESE - RACHAEL'S GOOD EATS

Web Mar 29, 2022 Instructions Heat a large skillet on medium heat. Once hot, add olive oil, diced veggies & garlic and sauté for 10-12 minutes, tossing every few minutes. Once veggies are soft, add beef in the middle and break into very small pieces using a wooden spoon or spatula. Cook... Add vinegar and bone broth ...
From rachaelsgoodeats.com

See details

HOW TO MAKE THREE-MEAT BOLOGNESE SAUCE BY RACHAEL - YOUTUBE

Web Pork, veal and beef are slow-simmered with herbs and aromatics in this yummy version of the classic Italian dish.
From youtube.com

See details

THREE-MEAT RAGù BOLOGNESE - NORMAN MATHEWS

Web Jul 2, 2018 In a separate frying pan, sauté the sausage and the ground beef in a tablespoon of olive oil, breaking into small bits until the meats are well seared. Fry the ground meats. Drain the porcini, reserving the soaking water. Drain the porcini. Chop the mushrooms and add to the fried ground meats, cooking for about 5 minutes.
From normanmathewsauthor.com

See details

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE - PINTEREST

Web Aug 15, 2019 - This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Ingredients About 2 tablespoons extra-virgin olive oil (EVOO) About 2 tablespoons butter for sauce, plus a few pats to toss with pasta 1 onion, finely chopped 1 rib celery with leafy tops, finely
From pinterest.com

See details

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE - PINTEREST

Web Apr 28, 2020 - This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Ingredients About 2 tablespoons extra-virgin olive oil (EVOO) About 2 tablespoons butter for sauce, plus a few pats to toss with pasta 1 onion, finely chopped 1 rib celery with leafy tops, finely
From fi.pinterest.com

See details

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE | RECIPE - PINTEREST

Web Feb 23, 2022 - Pork, veal and beef are slow-simmered with herbs and aromatics in this yummy version of the classic Italian dish.
From pinterest.com

See details

HOMEMADE THREE MEAT BOLOGNESE LASAGNA - SIMPLY SCRATCH

Web Dec 13, 2017 In this Homemade Three Meat Bolognese Lasagna, a rich and flavorful bolognese sauce including ground beef, pork and veal along with vegetables, herbs, wine and cream, slowly simmered over a couple of hours.
From simplyscratch.com

See details

NONNA MARIA'S LASAGNA BOLOGNESE RECIPE | CHATELAINE

Web Nov 24, 2023 Instructions. Sauce: Melt 1 tbsp butter with oil in a large heavy-bottomed pot set over medium-high. Stir in celery, onion, carrot and sea salt. Reduce heat to medium. Cook, stirring occasionally ...
From chatelaine.com

See details

RACHAEL'S WHITE BOLOGNESE LASAGNA – RACHAEL RAY

Web Rachael's White Bolognese Lasagna Ingredients For the bolognese 3 tablespoons extra-virgin olive oil (EVOO) 1/4 pound pancetta, finely chopped 1 carrot, finely chopped 1 rib celery, finely chopped 1 small onion, finely chopped 3/4 pound ground veal 3/4 pound ground beef 3/4 pound ground pork 3 cloves garlic, finely chopped
From rachaelray.com

See details

BOLOGNESE MEAT SAUCE - SAUCE FANATIC

Web Dec 15, 2022 Sautee the aromatics. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook until the onion becomes soft and translucent, about 8 minutes.
From saucefanatic.com

See details

BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET

Web Jun 14, 2020 The Ultimate Homemade Bolognese Sauce. Bolognese is one of the most popular Italian dishes worldwide and for good reason – it’s delicious and makes for some of the best comfort food ever! Traditionally bolognese sauce uses three meats (beef, veal and pork) and pancetta (or bacon) to achieve the flavor that has made it so famous.
From daringgourmet.com

See details

RACHAEL'S "NO BOLOGNA" BOLOGNESE | RECIPE - RACHAEL RAY SHOW

Web Preparation. In a large Dutch oven, heat EVOO, 2 turns of the pot, over medium to medium-high heat. Add butter to oil and when it foams, add onions and soften 5 minutes. Add celery, carrots and garlic, stir a minute or 2 more to coat then add meat and season with salt and finely ground black pepper.
From rachaelrayshow.com

See details