Best Best Bolognese Sauce Recipes
SPAGHETTI WITH BEST-EVER BOLOGNESE SAUCE
Make and share this Spaghetti With Best-Ever Bolognese Sauce recipe from Food.com.
Provided by Maria Viso-Corbitt
Categories Spaghetti
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- . In 12-inch skillet brown ground beef, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.
- 2. Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, seasoning, pepper, and salt. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.
- 3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions Drain. Serve spaghetti with sauce. Sprinkle with cheese and oregano. Makes 8 servings.
Nutrition Facts : Calories 485.1, Fat 17.6, SaturatedFat 7.4, Cholesterol 69.1, Sodium 707.2, Carbohydrate 58.3, Fiber 3.1, Sugar 7.9, Protein 27.8
BEST-EVER BOLOGNESE SAUCE
Make and share this Best-Ever Bolognese Sauce recipe from Food.com.
Provided by Jacq3
Categories Sauces
Time 1h5m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
- Add mushrooms and garlic. Cook 3 - 5 minutes longer.
- Drain.
- Add remaining ingredients EXCEPT whipping cream.
- Bring to boil.
- Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
- Stir in cream; heat through.
- Serve over pasta.
- Freezes well.
Nutrition Facts : Calories 449.8, Fat 27.5, SaturatedFat 11.7, Cholesterol 104.3, Sodium 943.6, Carbohydrate 25.1, Fiber 3.7, Sugar 16.4, Protein 26.2
BEST BOLOGNESE SAUCE
This recipe might sound a little strange and lengthy but trust me it is out of this world. I had used the left over meat from loose meat burgers we made the night before.In the loose meat burgers there was some strange ingredients such as vinegar,mustard and sugar. Everyone including my italian mother and grandmother thought this sauce was spectacular. I thought it must have something to do with the extra ingredients from the loose meat burgers.This recipe is definately original! Caution: Do not wear white while making this!!!
Provided by Mortadella1985
Categories Sauces
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- 1.Start by making your beef mixture.
- In a big sauce pot add the first 7 ingredients,beef,chopped onion,mustard,vinegar,sugar,salt and pepper.cook on medium until browned.
- 2.Start adding your sauce mixture. add the Ragu sauce,canned tomatoes,tomato paste,water,ketchup,bay leaves,chopped garlic,basil,oregano,sugar,nutmeg,pesto,salt,pepper. Mix it all up very well.
- 3.turn the stove to high and let it come to a simmer,you can add a lid if you dont want sauce squirting everywhere.During this time chop your carrots and celery.
- 4.When the sauce starts to bubble add your carrots and celery and turn the stove down to low.
- 5.put the lid on and leave on low or minimum heat for 1/2 an hour-45 minutes.Turn off the heat and leave it covered with a lid.I like to leave it about 1/2 an hour covered before i serve with my favorite pasta.
- make sure to taste it to see if you need more salt, sugar or anything else.
- This makes enough for 2 dinners of 5 people. I use half then freeze the rest till later.
Nutrition Facts : Calories 171.7, Fat 5.2, SaturatedFat 2, Cholesterol 29.5, Sodium 1133.9, Carbohydrate 21.4, Fiber 3.7, Sugar 13.8, Protein 12.3
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