WEEKNIGHT BOLOGNESE RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- 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.
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.
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
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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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.
From bonappetit.com
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From bonappetit.com
Reviews 4.7
- Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
See details
WEEKNIGHT BOLOGNESE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category main-dish
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.
See details
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
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.
See details
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.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill.
See details
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