Spaghetti With Veal Bolognese Sauce Recipes

THE BEST SPAGHETTI BOLOGNESE SAUCE

Steps:

• Clean and cut the vegetables (carrot, celery root and parsnip) in small cubes. Chop finely the onion and mince the garlic. Set aside.
• Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes.
• Add seasoning: dry paprika, bay leaf, allspice and stir. Make a space on the skillet and add ground meats. Season the meats with salt and pepper. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
• Stir in the strained tomatoes or tomato sauce and add the broth (or water). Mix well the ground meat with the vegetables and the tomato sauce.
• Cover the skillet with the lid and simmer on medium-low heat for 15-20 minutes, stirring occasionally.
• At the end add 1 cup of milk and stir well. Season with more salt and pepper if needed. If you like more profound taste of tomato sauce, add 3 tbsp of tomato paste. Stir and let simmer for another 5 minutes. Serve with spaghetti or other pasta.
• As a topping use Parmesan cheese or provolone cheese. They add delicious taste to bolognese sauce. You may also garnish with parsley.

SPAGHETTI WITH BOLOGNESE SAUCE

Steps:

• In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.

SPAGHETTI WITH VEAL BOLOGNESE SAUCE

Steps:

• Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
• Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
• Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
• Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
• Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.

SPAGHETTI BOLOGNESE

Steps:

• Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
• Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
• Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
• About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

DELICIOUS VEAL AND PORK BOLOGNESE SAUCE

Steps:

• Heat the oil in a large heavy-bottomed pot over medium heat.
• Add in the diced bacon and saute until beginning to brown (about 5 minutes).
• Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
• Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
• Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
• Add in the wine then simmer for about 8 minutes uncovered.
• Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
• Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
• If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
• Serve over cooked pasta and top with parmesan cheese.