BOLOGNESE SAUCE
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.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 9
Number Of Ingredients 17
Steps:
- In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
- In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Serve sauce over hot pasta.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g
ONE POT PASTA BOLOGNESE
Recipe video above. For One-Pot-Pasta Cynics (and Italian cooking pursists), there's a special message for you at the top of the post! :)This recipe is everything you love about Spaghetti Bolognese - the rich, thick tomato sauce, full flavoured (never bland!), made from scratch WITH the pasta in one pot! Excellent big batch cooking, keeps well. Tomato passata (aka tomato puree) is the key here for an instant thick, rich sauce rather than cooking down crushed tomato.Pasta types - long, short or tiny, but read recipe note 4 for adjustments.
Provided by Nagi
Number Of Ingredients 13
Steps:
- Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
- Cook beef: Add beef and cook, breaking it up as you go.
- Add tomato: Once beef has all changed from red to brown, add tomato passata.
- Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
- Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
- Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
- Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).
- Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.
- Serve immediately, garnished with parmesan.
Nutrition Facts : Calories 552 kcal, Carbohydrate 71 g, Protein 35 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 798 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
SLOW COOKER BOLOGNESE
A very thick and hearty meat sauce simmered in the slow cooker.
Provided by VD711
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
- Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 17.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.9 g, Protein 16.3 g, SaturatedFat 4.6 g, Sodium 546.5 mg, Sugar 6.6 g
THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
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All in One Bolognese Recipes
When it comes to comfort food, there are few dishes that can match the allure of a delicious bolognese sauce. This classic Italian preparation combines rich and savory flavors with hearty textures, making it a perfect meal for chilly nights or cozy gatherings with friends and family.
However, preparing a traditional bolognese sauce can be a time-consuming process, involving multiple steps and ingredients. For those who want to enjoy this classic dish without all the fuss, an all in one bolognese recipe is the perfect solution.
What is All in One Bolognese?
All in one bolognese is a simplified version of the classic bolognese sauce, designed to be prepared in one pot with minimal fuss or mess. Traditional bolognese often involves simmering meat, vegetables, and wine for hours to achieve a deep, complex flavor. However, all in one bolognese recipes usually involve browning ground meat, adding canned tomatoes, and simmering for a shorter period of time. This produces a delicious, hearty sauce that is packed with flavor but can be made in a fraction of the time of a traditional bolognese.
Advantages of All in One Bolognese Recipes
There are several advantages to using an all in one bolognese recipe over a traditional recipe. Here are a few of them:
- Time-saving: With an all in one bolognese recipe, you can have a delicious meal ready in no time. These recipes typically take less than an hour to prepare, making them perfect for busy weeknights or impromptu gatherings.
- Simplicity: Traditional bolognese can be a complex dish, involving multiple steps and ingredients. With all in one bolognese recipes, everything is prepared in one pot, keeping things simple and easy to manage.
- Flexibility: All in one bolognese recipes can be adapted to suit your taste preferences or dietary needs. For example, you can use ground beef, turkey, or lamb instead of traditional pork. You can also add extra vegetables, such as spinach or zucchini, to increase the nutritional value of the dish.
Tips for Making All in One Bolognese
Here are a few tips for making a delicious all in one bolognese:
- Use high-quality ingredients: While all in one bolognese recipes are designed to be simple and quick, it's still important to use high-quality ingredients. Choose canned tomatoes that are free of preservatives or additives, and try to use organic meats and vegetables whenever possible.
- Experiment with seasonings: All in one bolognese recipes can be a great opportunity to experiment with different herbs and spices. Try adding fresh basil or oregano for extra flavor, or a pinch of red pepper flakes for some heat.
- Don't skimp on the simmering time: While all in one bolognese recipes are designed to be quicker than traditional bolognese, it's still important to let the sauce simmer for at least 30 minutes to allow the flavors to meld.
Ways to Serve All in One Bolognese
There are many ways to serve all in one bolognese, depending on your preferences or dietary needs. Here are a few ideas:
- Over pasta: All in one bolognese is perfect served over your favorite type of pasta, such as spaghetti or fettuccine. Top with freshly grated Parmesan cheese for extra flavor.
- As a topping for pizza: All in one bolognese can make a delicious topping for pizza, along with mozzarella cheese and fresh basil.
- As a filling for stuffed peppers: All in one bolognese can be used as a filling for stuffed peppers, along with rice and cheese.
Conclusion
All in one bolognese is a quick, easy, and delicious way to enjoy the flavors of traditional bolognese without all the fuss. By following a few simple tips and experimenting with different seasonings, you can create a dish that is perfect for any occasion, from weeknight dinners to family gatherings. So why not try making an all in one bolognese recipe today and discover the joy of this classic Italian dish?