AUTHENTIC BOLOGNESE SAUCE RECIPES

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BOLOGNESE SAUCE - ALLRECIPES



Bolognese Sauce - Allrecipes image

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Provided by Kimber

Categories     Italian Recipes

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 1 hours 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

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.

Nutrition Facts : Calories 471.5 calories, CarbohydrateContent 46.5 g, CholesterolContent 58.8 mg, FatContent 19.7 g, FiberContent 3.7 g, ProteinContent 23.4 g, SaturatedFatContent 6.7 g, SodiumContent 463.4 mg, SugarContent 6.6 g

MARCELLA HAZAN’S BOLOGNESE SAUCE RECIPE - NYT COOKING



Marcella Hazan’s Bolognese Sauce Recipe - NYT Cooking image

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

Total Time 4 hours

Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Number Of Ingredients 14

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese at the table

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.

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MARCELLA HAZAN’S BOLOGNESE SAUCE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine italian
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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BOLOGNESE SAUCE RECIPE - MARTHA STEWART
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
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  • Bring to a boil, then reduce heat to a very low simmer and cook, partially covered, 3 to 3 1/2 hours, skimming the fat from the surface with a ladle periodically. If at any time the sauce appears too dry, add up to 1 cup more stock as necessary. The finished sauce should have the consistency of a loose chili. Stir in remaining 1/4 cup milk and season with salt and pepper, as desired. If not serving immediately, let cool completely before transferring to airtight containers. Refrigerate up to 3 days or freeze up to 3 months; defrost in the refrigerator before using.
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According to the Italian Academy of Cuisine, this is the most typical and classic-tasting rendition of Bologna's famed meat sauce. Notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has had a few adaptations throughout the years, with this being the current official version. In Bologna, ragù is traditionally served with fresh tagliatelle.


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  • Divide between warmed plates, taking care there are equal amounts of pasta and ragù on each plate, then serve.
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TAGLIATELLE AL RAGù ALLA BOLOGNESE AUTHENTIC RECIPE ...

According to the Italian Academy of Cuisine, this is the most typical and classic-tasting rendition of Bologna's famed meat sauce. Notarized and deposited at the Bologna Chamber of Commerce in 1982, the recipe has had a few adaptations throughout the years, with this being the current official version. In Bologna, ragù is traditionally served with fresh tagliatelle.


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  • Divide between warmed plates, taking care there are equal amounts of pasta and ragù on each plate, then serve.
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WEEKNIGHT BOLOGNESE RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.5
Total Time 45 minutes
Category main-dish
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
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BEST BOLOGNESE RECIPE - BON APPéTIT
It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.
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  • Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
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A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.
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This Bolognese sauce is dedicated to the late great Marcella Hazan. She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce …
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