BOLOGNESE PASTA SAUCE RECIPES

Name: Marcella Hazan’s Bolognese Sauce
Total time: 4 h
Yield: 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Cuisine: italian
Ingredients: 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

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

Ingredients

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.

PASTA SAUCE RECIPES - BBC GOOD FOOD

Pasta sauce recipes - BBC Good Food image

Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "bolognese pasta sauce recipes"

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

See details

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE ...

From foodnetwork.com
Reviews 4.5
Total Time 35 minutes
Category main-dish

Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

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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.

See details

PASTA SAUCE RECIPES - BBC GOOD FOOD

Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.
From bbcgoodfood.com

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BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

See details

FRESH PASTA WITH 20 MINUTE SAUSAGE AND BEEF BOLOGNESE ...

From foodnetwork.com
Reviews 4.5
Total Time 35 minutes
Category main-dish

Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

See details

PASTA BOLOGNESE RECIPE | ANNE BURRELL | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 5 hours 15 minutes
Category main-dish
Cuisine italian

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

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DELICIOUSLY EASY SPAGHETTI BOLOGNESE RECIPE | JAMIE OLIVER

This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!
From jamieoliver.com
Total Time 2 hours
Cuisine italian
Calories 511 calories per serving

1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
6. Add the tomatoes, tomato purée, vinegar and bay leaves.
7. Fill and boil the kettle.
8. Crumble in the stock cube and pour in 400ml boiling water.
9. Stir well, turn the heat up to high and bring to the boil.
10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
12. Re-fill and boil the kettle.
13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
18. Carefully pick out and discard the bay leaves.
19. Put half the sauce into a container, leave to cool, then freeze for another day.
20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

See details

PASTA BOLOGNESE RECIPE | ANNE BURRELL | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 5 hours 15 minutes
Category main-dish
Cuisine italian

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

See details

DELICIOUSLY EASY SPAGHETTI BOLOGNESE RECIPE | JAMIE OLIVER

1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
6. Add the tomatoes, tomato purée, vinegar and bay leaves.
7. Fill and boil the kettle.
8. Crumble in the stock cube and pour in 400ml boiling water.
9. Stir well, turn the heat up to high and bring to the boil.
10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
12. Re-fill and boil the kettle.
13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
18. Carefully pick out and discard the bay leaves.
19. Put half the sauce into a container, leave to cool, then freeze for another day.
20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

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SPAGHETTI WITH BOLOGNESE SAUCE RECIPE: HOW TO MAKE IT

Travel to Italy with this hearty pasta that's a breeze to prepare. Our Test Kitchen jazzed up store-bought spaghetti sauce, infusing with fresh-from-the-garden flavor. You'll swear it's homemade!
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 513 calories per serving

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.

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REAL ITALIAN BOLOGNESE SAUCE RECIPE - FOOD.COM

After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
From food.com
Reviews 5.0
Total Time 2 hours 40 minutes
Calories 1260.7 per serving

Remaining sauce may be frozen for up to two months for future use.

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THE BEST SPAGHETTI BOLOGNESE RECIPE - BBC GOOD FOOD

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 624 calories per serving

Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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BOLOGNESE SAUCE - WIKIPEDIA

Bolognese sauce (UK: / ˌ b ɒ l ə n eɪ z,- n ɛ z /, US: / ˌ b oʊ l ə n j eɪ z,- n i z /; known in Italian as ragù alla bolognese, pronounced [raɡu alla boloɲɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in Italian cuisine, typical of the city of Bologna.It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
From en.m.wikipedia.org

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PASTA BOLOGNESE - MYPLATE

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Mar 20, 2022 · Bolognese is a classic sauce for pasta, but this version is also excellent with rice, potatoes or spooned over tender roasted spaghetti squash and acorn squash. Servings: 4 Ingredients:
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