Best Bolognese Meat Sauce Recipes

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)

Steps:

• Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
• Add the celery and carrot and stir for two minutes while cooking to coat them well.
• Add the ground beef, a large pinch of salt and a few grindings of black pepper.
• Cook the beef while crumbling it with a fork until the beef has lost its red colour.
• Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
• Add the nutmeg.
• Add the wine and let it simmer until it has evaporated.
• Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
• Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
• Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
• In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
• Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
• Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

BOLOGNESE MEAT SAUCE

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 the vegetables to coat them well.
• Add the 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 the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating-about 1 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, continue the cooking, adding /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.
• Ahead-of-time note: If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.
• Variation of Ragù with Pork: Pork is an important part of Bologna's culture, its economy, and the cuisine, and many cooks add some pork to make their ragù tastier. Use 1 part ground pork, preferably from the neck or Boston butt, to 2 parts beef, and make the meat sauce exactly as described in the basic recipe above.

BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA

Steps:

• In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
• Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
• Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
• Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
• Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
• The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
• Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
• Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

BOLOGNESE SAUCE WITH MEAT

Steps:

• In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
• Simmer for one hour. Add additional butter and simmer for an additional half hour.

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)

Steps:

• Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.
• Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
• Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1 1/2 hours.
• Stir in the basil and cream and remove from the heat.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
• In the same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
• Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
• Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done.
• A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

BOLOGNESE MEAT SAUCE IN INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork; cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine; cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper.
• Close and lock the lid. Set Instant Pot® on Pressure Cook function; select high pressure according to manufacturer's instructions. Set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add milk; stir until absorbed into the sauce.

BOLOGNESE MEAT SAUCE

Steps:

• Heat the butter and oil in a heavy saucepan.
• Add the onion, and cook over moderate heat for 3-4 minutes.
• Add the bacon and cook until the onion is translucent.
• Stir in the carrot, celery and garlic.
• Cook 3-4 minutes more.
• Add the beef and crumble it into the vegetables with a fork.
• Stir until the meat loses its red color.
• Season with salt and pepper.
• Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
• Add the milk and cook until it evaporates.
• Stir in the tomatoes with their juice, and the herbs.
• Bring the sauce to a boil.
• Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
• Serve over pasta.

DAD'S BOLOGNESE MEAT SAUCE

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside.
• In a food processor, chop the carrots, onion and ham.
• Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally.
• Immediately before serving, stir in cream and mix well.

PENNE WITH CLASSIC BOLOGNESE MEAT SAUCE

Steps:

• In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.
• Add in garlic, crushed red pepper, and allspice.
• Grate the onion, using a hand-held grater, directly over the pan.
• Cook another 3-5 minutes to soften the onion.
• Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.
• Add in tomatoes and parsley; give the pan another good shake (or stir).
• Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).
• Toss meat sauce with pasta; top with grated cheese.
• Serve with green salad and bread.

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE) [33]

Steps:

• Combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. In a large skillet melt butter or margarine over medium heat. Add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan. In same skillet heat olive oil and lightly brown beef and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to ham mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste.

RAGU ALLA BOLOGNESE (BOLOGNESE MEAT SAUCE)

Steps:

• Saute the vegetables and meat in the butter and olive oil.
• Season with salt and better, add tomato paste with a bit of water to dilute.
• Cover and cook on very low heat for 1.5 hours, adding hot water as needed.
• I serve on medium pasta shells to capture the sauce. Serve with pecorino romano cheese.

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Steps:

• In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
• Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
• Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
• Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
• Cover and simmer for 40 minutes, stirring occasionally.
• Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
• During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
• Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
• Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
• Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
• Pass with additional freshly grated Parmesan, and enjoy!

BOLOGNESE SAUCE - SUNDAY GRAVY WITH MEAT

Steps:

• Using medium high heat preheat a large skillet that has been sprayed well with cooking spray or drizzled with enough olive oil to keep food from sticking.
• Add the chopped onion, carrots and celery to the hot pan and sauté until the carrots, celery and onions become tender and the onions become translucent, about 8 minutes.
• Add the meat and stir continuously to break up any large chunks.
• Once the meat is browned drain all fat and add sauce. Reduce heat to low and cook until the sauce thickens.
• Add salt and pepper to taste.
• This is great over pasta or in any recipe calling for spaghetti sauce. Wonderful garnished with grated parmesan cheese, chopped parsley and/or chopped basil.
• Note: For a little extra richness, add a pat of butter to your cooked pasta or directly to the sauce!

DELICIOUS BOLOGNESE MEAT SAUCE

Steps:

• 1. Heat the butter and oil in a heavy saucepan or earthenware pot. Add the onion, and cook over moderate heat for 3 to 4 minutes. Add the pancetta and cook untion the onion is translucent. Stir in the carrot, celery, and garlic. Cook 3 to 4 minutes more.
• 2. Add the beef, and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper.
• 3. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3 to 4 minutes. Add the milk, and cook until it evaporates.
• 4. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2 to 2 hours, stirring occasionally. Correct the seasoning before serving. Serve over pasta.

LASAGNA WITH BOLOGNESE MEAT SAUCE

Steps:

• For the bechamel: Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.
• For the Bolognese: Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook until wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.
• For the pasta: Bring the 12 quarts water to the boil. Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process. Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches. Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method. Small bathes ensure uniform cooking and cooling. When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry. When all the pasta has been cooked in this manner the lasagna may be assembled.
• To assemble and bake the lasagna:
• Preheat the oven to 375 degrees.
• Spread some bechamel on the bottom of the baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy.