BOLOGNESE SAUCE RECIPE RECIPES

BEST BOLOGNESE RECIPE | BON APPéTIT

Best Bolognese Recipe | Bon Appétit image

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.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef chuck (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more) homemade chicken stock or low-sodium chicken broth
1 cup whole milk
1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
2 oz. finely grated Parmesan (about ½ cup), plus more for serving

Steps:

Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill.

SPAGHETTI WITH BOLOGNESE SAUCE RECIPE: HOW TO MAKE IT

Spaghetti with Bolognese Sauce Recipe: How to Make It image

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!

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 pound lean ground beef (90% lean)
1 medium carrot, shredded
1 celery rib, thinly sliced
1/4 cup chopped onion
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon Italian seasoning
1 tablespoon heavy whipping cream or milk
1 tablespoon minced fresh parsley
4 ounces uncooked spaghetti

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.

Nutrition Facts : Calories 513 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 992mg sodium, CarbohydrateContent 66g carbohydrate (17g sugars, FiberContent 7g fiber), ProteinContent 33g protein.

More about "bolognese sauce recipe recipes"

TURKEY BOLOGNESE RECIPE | GIADA DE LAURENTIIS | FOOD NET…

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Reviews 4.8
Total Time 50 minutes
Category main-dish
Calories 652 per serving

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

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CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT

A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.
From bonappetit.com
Reviews 4.2

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

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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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WEEKNIGHT BOLOGNESE RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
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.
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.

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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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SIMPLE BOLOGNESE RECIPE | GIADA DE LAURENTIIS | FOOD NET…

From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Cuisine european

Serve hot.

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BOLOGNESE SAUCE RECIPE - BBC FOOD

This is a simple pasta bolognese. For a smoother sauce, chop the ingredients as finely as possible. Serve with spaghetti.
From bbc.co.uk
Reviews 4.6
Cuisine Italian

Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.

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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

CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT

A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.
From bonappetit.com
Reviews 4.2

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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.

See details

CLASSIC RAGù BOLOGNESE RECIPE | BON APPéTIT

A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.
From bonappetit.com
Reviews 4.2

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

See details

BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

See details

AUTHENTIC ITALIAN BOLOGNESE SAUCE RECIPE (+ VIDEO) - OH ...

Sep 30, 2018 · As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no basil, no oregano, no …
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BOLOGNESE SAUCE RECIPE - TODAY

Jun 21, 2021 · Preparation 1. In a large pot or Dutch oven, warm the olive oil over medium-high heat. 2. Add the …
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TRADITIONAL RECIPE FOR BOLOGNESE SAUCE WITH MILK - LI…

From this point, the Bolognese should cook for 3 more hours. Check the pot every 20 minutes, and add hot milk and broth as needed to cover the meat. The liquid level should be reducing by 1 1/2 to 2 cups between additions, so you’ll need to have warm water ready to replenish the sauce …
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BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET

Jun 14, 2020 · The Ultimate Homemade Bolognese Sauce. Bolognese is one of the most popular Italian dishes worldwide and for good reason – it’s delicious and makes for some of the best comfort food ever! Traditionally bolognese sauce …
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I TRIED FOUR POPULAR BOLOGNESE RECIPES AND FOUND THE BEST ...

Feb 05, 2021 · Bolognese originally hails from Bologna, Italy, hence the name ragù alla Bolognese (the word ragù translates to “sauce”). There are many iterations of Bolognese, but most consist of a beef- or pork-based sauce …
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