VEAL BOLOGNESE RECIPES

SPAGHETTI WITH VEAL BOLOGNESE SAUCE RECIPE | MARTHA STEWART

Spaghetti with Veal Bolognese Sauce Recipe | Martha Stewart image

To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 15

Ingredients

1 dried one-quarter-ounce package porcini mushrooms
1 large clove garlic
1 small onion, (about 5 ounces), peeled and cut into quarters
2 small carrots, peeled and cut into chunks
1 large rib celery, strings removed, cut into chunks
1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
1/2 cup dry red wine
1/4 cup Low-Fat Tomato Sauce
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
1 pound spaghetti
6 tablespoons freshly grated Parmesan cheese, optional
Olive-oil, cooking spray

Steps:

Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside.
Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside.
Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes.
Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours.
Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 486 g

DELICIOUS VEAL AND PORK BOLOGNESE SAUCE RECIPE - FOOD.COM

Delicious Veal and Pork Bolognese Sauce Recipe - Food.com image

This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 -5 tablespoons olive oil
4 slices thick-cut bacon, diced
1 large onion, chopped
2 tablespoons minced fresh garlic
2 stalks celery, finely chopped
2 small carrots, peeled and finely diced
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried red pepper flakes (you can add in more to taste)
2 bay leaves
3 tablespoons tomato paste
1 lb ground veal
1 lb ground pork
1 1/4 cups dry red wine
2 (14 ounce) cans beef broth (or beef consomme for an even richer flavor)
1 (28 ounce) can crushed tomatoes
whipped cream (optional)
parmesan cheese
cooked pasta

Steps:

Heat the oil in a large heavy-bottomed pot over medium heat.
Add in the diced bacon and saute until beginning to brown (about 5 minutes).
Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
Add in the wine then simmer for about 8 minutes uncovered.
Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
Serve over cooked pasta and top with parmesan cheese.

Nutrition Facts : Calories 516.9, FatContent 31.2, SaturatedFatContent 10.1, CholesterolContent 120.3, SodiumContent 905.3, CarbohydrateContent 18.1, FiberContent 4.2, SugarContent 3.4, ProteinContent 32.9

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