Best Ricardos Bolognese Sauce Recipes

Simple Bolognese image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

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.

Ricardo's Bolognese Sauce image

Provided by Boomette

Categories Sauces

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 16

50 g pancetta, finely chopped
1/4 cup olive oil
2 onions, finely chopped
2 carrots, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
1 kg lean ground beef
1 1/2 cups red wine
1 cup milk
2 (796 ml) plum tomatoes
1 tablespoon dry oregano
1 tablespoon dry basil
1 bay leaf
nutmeg, to taste
salt and pepper
spaghetti, cooked al dente

Steps:

In a saucepan, brown the pancetta in oil.
Add veggies and garlic. Cook a few minutes.
Add meat and break with spoon at high heat until cooking juice has evaporated.
Add wine and let reduce by half.
Add milk and let simmer slowly 5 minutes.
Add remaining ingredients and keep cooking at low heat for about 2 hours. Serve the sauce on pasta.