WHAT IS BOLOGNESE SAUCE RECIPE RECIPES

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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

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.

BOLOGNESE SAUCE RECIPE RECIPE | EPICURIOUS



Bolognese Sauce Recipe Recipe | Epicurious image

This recipe is an accompaniment for Pappardelle Bolognese .

Provided by Mario Batali

Yield Makes about 8 cups

Number Of Ingredients 15

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
1 pound ground veal
1 pound ground pork (not lean)
1 (6-ounce) can tomato paste
1 cup whole milk
1 cup dry white wine
1 cup water
1 teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

  • Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
  • Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
  • Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

More about "what is bolognese sauce recipe recipes"

BOLOGNESE MEAT SAUCE RECIPE - MARCELLA HAZAN | FOOD & WINE
Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor that any cook can achieve by being careful about a few basic points: The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragù will be. The most desirable cut of beef is the neck portion of the chuck. Add salt immediately when sauteing the meat to extract its juices for the subsequent benefit of the sauce. Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter. Do not use a demiglace or other concentrates that tip the balance of flavors toward harshness. Use a pot that retains heat. Earthenware is preferred in Bologna and by most cooks in Emilia-Romagna, but enameled cast-iron pans or a pot whose heavy bottom is composed of layers of steel alloys are fully satisfactory.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
From foodandwine.com
Reviews 4
Total Time 3 hours 20 minutes
Category Meat + Poultry
  • Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
See details


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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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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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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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


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


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.
See details


SIMPLE BOLOGNESE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
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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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.
See details


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


BOLOGNESE SAUCE | ALLRECIPES
An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.
From allrecipes.com
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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 …
From allrecipes.com
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THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Sep 14, 2021 · This slow-cooked meat sauce is almost entirely composed of meat, with just a small amount of wine, stock, tomato, and dairy to bind it together. That "spaghetti Bolognese" you get in Little Italy or a UK pub, made with ground beef simmered in marinara sauce…
From seriouseats.com
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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 …
From ohsweetbasil.com
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BOLOGNESE SAUCE RECIPE | MARTHA STEWART
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in …
From marthastewart.com
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TRADITIONAL ITALIAN BOLOGNESE SAUCE RECIPE - CHEF DENNIS
Apr 25, 2020 · Bolognese sauce is known in Italy as Ragù alla Bolognese or simply Ragù. The meat-based sauce has its humble origins in Bologna, Italy. My Bolognese sauce embraces the classical traditions of the recipe with a few variations to make the recipe…
From askchefdennis.com
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RAGù (BOLOGNESE SAUCE): THE PERFECT ITALIAN RECIPE - THE ...
Jul 14, 2019 · The real secret of a perfect ragù sauce, what makes it so good, is time, or the several hours spent on the stove simmering slowly over low heat. Bolognese sauce is traditionally served with egg tagliatelle or pappardelle preferably home-made, but it’s also the protagonist of many other Italian recipes …
From theitaliansauce.com
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THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE - SERIOUS EATS
Sep 14, 2021 · This slow-cooked meat sauce is almost entirely composed of meat, with just a small amount of wine, stock, tomato, and dairy to bind it together. That "spaghetti Bolognese" you get in Little Italy or a UK pub, made with ground beef simmered in marinara sauce…
From seriouseats.com
See details


BOLOGNESE SAUCE RECIPE - MARTHA STEWART
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
From marthastewart.com
See details


MOM'S SPAGHETTI BOLOGNESE RECIPE | ALLRECIPES
The amount of bacon is just right: it tastes "bacony", but it doesn't disguise the rest of the flavors. The balsamic gives a great touch! I used leftovers to make lasagna, and it was another hit! From now on, this will be my bolognese and lasagna meat (or meat sauce) recipe.
From allrecipes.com
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RAGU BOLOGNESE RECIPE | ALLRECIPES
Delicious Bolognese recipe. I have tried a dozen different Bolognese recipes over the past year or two and this definitely ranks near the top. I agree with JLDELAP that it makes it even better to add wine and reduce a few times throughout the cooking process.
From allrecipes.com
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SLOW COOKER BOLOGNESE SAUCE - NATASHASKITCHEN.COM
Sep 23, 2016 · Bolognese is a classic Italian Ragu sauce. A good bolognese sauce is cooked slowly, puttering away on the stove for hours as the deep meaty flavors develop but it’s so easy in the slow cooker! This slow cooker bolognese recipe allows …
From natashaskitchen.com
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