Best Pork Sausage Bolognese With Cheddar Biscuit Recipes
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.
CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY
Here's what you need: olive oil, small onion, carrots, celery, garlic, italian sausages, ground sirloin, salt, pepper, tomato paste, italian seasoning, red wine, crushed tomato, beef broth, bay leaves, parmesan cheese, heavy cream, penne pasta, parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
- Add garlic and cook for an additional 2-3 minutes.
- Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
- Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
- Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
- Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
- Stir in the parmesan and cream to the sausage bolognese.
- Add the cooked pasta to the sauce.
- Serve with more parmesan, if desired.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, Sugar 11 grams
SAUSAGE-CHEDDAR BISCUITS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 16 to 18 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
- Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
- Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.
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