HOW TO MAKE BOLOGNESE SAUCE | ALLRECIPES
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
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
JAMBALAYA MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME
Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings per batch.
Number Of Ingredients 16
Steps:
- Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total). , To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes. , In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.
Nutrition Facts : Calories 423 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 163mg cholesterol, SodiumContent 1335mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 26g protein.
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Calories 445 calories per serving
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Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 223 calories per serving
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
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From tasteofhome.com
Reviews 4
Total Time 25 minutes
Cuisine North America, Cajun
Calories 423 calories per serving
- Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total). , To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes. , In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.
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Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 223 calories per serving
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
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Reviews 4
Total Time 25 minutes
Cuisine North America, Cajun
Calories 423 calories per serving
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Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 223 calories per serving
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