HOW TO MAKE BOLOGNESE RECIPES

HOW TO MAKE BOLOGNESE SAUCE | ALLRECIPES

How to Make Bolognese Sauce | Allrecipes image

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 could be. I like to toss it with some mezzi rigatoni and serve it with a little grated Parmesan cheese and a sprinkle of parsley.

Provided by Chef John

Categories Meat Pasta Sauce

Total Time 3 hours 35 minutes

Prep Time 15 minutes

Cook Time 3 hours 20 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup finely diced onion
½ cup finely diced celery
½ cup finely diced carrot
1 pinch salt
1 ½ pounds ground beef
salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅛ teaspoon ground nutmeg
1 ½ cups 2% milk
2 cups white wine
1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
2 cups water, or as needed

Steps:

Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.
Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.
Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.
Pour tomatoes with juice into a large mixing bowl and crush them with your fingers until they resemble a slightly chunky sauce. Pour tomatoes into sauce; fill can with 2 cups water and add to sauce. Bring to a simmer.
Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from top of sauce if desired. If sauce is too thick or too hot on the bottom, add a little more water. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 393.6 calories, CarbohydrateContent 14.2 g, CholesterolContent 84 mg, FatContent 20.9 g, FiberContent 2.3 g, ProteinContent 22.6 g, SaturatedFatContent 8.8 g, SodiumContent 935.1 mg, SugarContent 8.6 g

BOLOGNESE RECIPES | BBC GOOD FOOD

Bolognese recipes | BBC Good Food image

Bring on the Bolognese! This delicious Italian sauce is highly versatile and can be served, not only on spaghetti, but in pasta bakes and even tacos.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES

A delicious veg-packed pasta dish for the whole family to enjoy!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 383 calories per serving

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

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BEEF BOLOGNESE WITH LINGUINE RECIPE: HOW TO MAKE IT

After much research, tasting and tweaking, I finally came up with this beef bolognese recipe, based on a dish from an Italian restaurant where I worked. It’s perfect for feeding a house full of guests. —Christine Wendland, Browns Mills, New Jersey
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 00 minutes
Category Dinner
Cuisine Europe, Italian
Calories 269 calories per serving

In a stockpot, cook half the beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes. Remove beef with a slotted spoon; set aside. Pour off drippings. Repeat with remaining beef., In the same stockpot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until tender. Stir in 1 cup tomato paste; cook and stir 3 minutes longer. Add garlic, seasonings and beef., Stir in wine. Bring to a boil; cook until almost evaporated. Add tomatoes, stock and bay leaves; return to a boil. Reduce heat; simmer, uncovered, until desired consistency, about 3 hours, stirring in milk halfway through cooking., Remove bay leaves. Stir in cheese and remaining tomato paste; heat through. Serve with linguine and, if desired, additional cheese.

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BEST BOLOGNESE SAUCE RECIPE - HOW TO MAKE BOLOGNESE

Pour over al dente pasta for a memorable meal.
From delish.com
Reviews 4
Total Time 2 hours
Category winter, dinner, main dish
Cuisine Italian

Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.

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BEST SLOW-COOKER BOLOGNESE RECIPE-HOW TO MAKE ... - DELISH

Homemade Bolognese sauce is just a timer away.
From delish.com
Reviews 3.3
Total Time 6 hours 20 minutes
Category winter, dinner
Cuisine Italian

Serve over cooked pasta.

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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.

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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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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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BEST SLOW-COOKER BOLOGNESE RECIPE-HOW TO MAKE ... - DELISH

Homemade Bolognese sauce is just a timer away.
From delish.com
Reviews 3.3
Total Time 6 hours 20 minutes
Category winter, dinner
Cuisine Italian

Serve over cooked pasta.

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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

SPAGHETTI WITH BOLOGNESE SAUCE RECIPE: HOW TO MAKE IT

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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MARCELLA HAZAN’S BOLOGNESE SAUCE RECIPE - NYT COOKING

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

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COURGETTI BOLOGNESE RECIPE - BBC GOOD FOOD

Spiralized courgettes make a healthier alternative to pasta in the classic spaghetti bolognese – use turkey mince for a low-calorie sauce
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Pasta, Supper
Cuisine Italian
Calories 326 calories per serving

When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.

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SIMPLE BOLOGNESE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 55 minutes
Category main-dish
Cuisine italian

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

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QUICK VEGETARIAN SPAGHETTI BOLOGNESE | MEAT-FREE RECIPE ...

For a quick and easy vegetarian meal check out our tasty vegetarian Spaghetti Bolognese. Made with Quorn vegetarian Mince, mushrooms, onion and a few store cupboard ingredients, this delicious yet simple veggie Bolognese sauce can be ready in just 15 minutes. Easy to make and full of flavour, what's not to love?
From quorn.co.uk
Reviews 3.7
Total Time 15 minutes
Category Mince, Pasta Dishes, Quick & Easy Meals, Back to School
Calories 464 calories per serving

Pour Quorn's bolognese sauce over the spaghettis, season to taste and top with the grated cheese

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Aug 18, 2020 · My simple bolognese is a staple in the house, and it's one of Jade's all-time favorite dishes. While it's absolutely delicious with pasta, I often like to make a double batch of the sauce and use it throughout the week to make …
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