PORK BOLOGNESE
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.
- Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.
Nutrition Facts : Calories 339 g, Fat 19 g, Fiber 2 g, Protein 26 g
THE BEST PORK BOLOGNESE RECIPE
When the temperature dips a warm, comforting Pork Bolognese hits the spot!
Provided by Colleen Kennedy
Categories Entree
Time 40m
Number Of Ingredients 15
Steps:
- In a large pot, heat bacon grease or olive/grapeseed oil.
- Add in the onions, carrots and celery and saute for 5 minutes or until tender and just browning.
- Season with salt and pepper.
- Add in garlic and saute for 1 minute.
- Add in pork, break it up and allow it to brown.
- Add in tomato paste, stirring to combine it with the meat and vegetables.
- Add in wine, water and Thyme.
- Season with additional salt and pepper and if adding sugar do so here (see notes).
- Turn heat down to low and allow bolognese to simmer for 20-30 minutes, checking back often to stir and see if additional liquid (water or wine) needs to be added.
- If you happen to have a Parmesan cheese rind, add it or a piece of it to the sauce (not necessary, just a nice way to use it up). And if you really enjoy garlic, add in some additional garlic for a stronger garlic flavor (adding some in towards the end gives a stronger flavor).
- Add in a few shakes of red pepper flakes (more if you like heat) and maybe additional salt, taste and decide.
- If you have the time, allow the bolognese to sit off heat for 15-30 minutes before serving, reheating if necessary. This deepens the flavor in my opinion and its fantastic the next day as well.
- Serve over your favorite pasta ( I like it over rigatoni best), adding fresh shaved Parmesan if you enjoy it.
Nutrition Facts : ServingSize 6 servings, Calories 555 kcal, Carbohydrate 16 g, Protein 28 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 112 mg, Sodium 406 mg, Fiber 3 g, Sugar 8 g
PORK BOLOGNESE PAPPARDELLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
- In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)
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.
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
More about "the best pork bolognese recipes"
PORK BOLOGNESE • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
15 BOLOGNESE RECIPES THAT ARE ITALIAN COMFORT FOOD AT ITS …
From allrecipes.com
BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
From daringgourmet.com
SPAGHETTI WITH PORK BOLOGNESE RECIPE | MYRECIPES
From myrecipes.com
PORK BOLOGNESE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
THE BEST PORK BOLOGNESE RECIPE! EASY ONE POT RECIPE...COMFORT …
From pinterest.com
BOLOGNESE SAUCE RECIPE - MYKETOPLATE
From myketoplate.com
PORK AND BEEF BOLOGNESE RECIPE | MYRECIPES
From myrecipes.com
THE BEST PORK BOLOGNESE RECIPE! EASY ONE POT RECIPE...COMFORT …
From pinterest.com
PORK BOLOGNESE RECIPE | WAITROSE & PARTNERS
From waitrose.com
THE VERY BEST BOLOGNESE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
RAGù BOLOGNESE RECIPE - ONTARIO PORK - GO WHOLE HOG
From gowholehog.ca
I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE …
From thekitchn.com
TURKEY BOLOGNESE IS THE MOST FLAVORFUL POST-THANKSGIVING COMFORT …
From salon.com
BOLOGNESE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
7 LEFTOVER MEAT SAUCE OR BOLOGNESE RECIPES. – THE PASTA PROJECT
From the-pasta-project.com
THE BEST PORK BOLOGNESE RECIPE | PORK BOLOGNESE RECIPE, …
From pinterest.com
THE BEST BOLOGNESE SAUCE - FOODIECRUSH.COM
From foodiecrush.com
23 BEST LEFTOVER PORK CHOP RECIPES (EASY IDEAS)
From insanelygoodrecipes.com
7 LEFTOVER MEAT SAUCE OR BOLOGNESE RECIPES. – THE PASTA VENTURE
From the-greatest-barbecue-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love