What is the best recipe for bolognese sauce?

Question

Im looking for a really good tasting Beef Bolognese sauce made from scratch not out of a jar. Mine is never very tastey think I might be missing herbs and spices but I dont know which ones to put in it. Any ideas?

Answer 1

Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes


Ingredients
4 tbsp Olive oil
1 large onion, diced
100g rindless streaky bacon, cut into 3cm strips
1 tsp oregano leaves, chopped
450g minced beef
1 x 400g canned chopped tomatoes
250ml beef stock
2 tbsp Balsamic Vinegar
175ml Red wine
1 pinch Sugar
3 tbsp basil leaves, ripped into rough pieces
4 tbsp Parmesan cheese shavings
coarsely ground black pepper
450g dried spaghetti
drizzle of Olive oil


Method
1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and bacon, and soften, without browning for 5 minutes, stirring occasionally.

2. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.

3. Add the tomatoes and their juice, the stock vinegar, wine, sugar and bay leaf. Bring to a simmer and cook until most of the liquid has cooked down – about 20 minutes. Stir in the basil leaves.

4. Bring a large pan of lightly salt ed water to the boil, and add the spaghetti. Cook until ‘al dente’ – it should have a slight bite – about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.

5. Divide the spaghetti between 4 plates and top with the mince. Scatter with Parmesan shavings before serving.

OR

Servings: 2
Level of difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 2 hours 30 minutes


Ingredients
For the Bolognese
50ml Olive oil
200g organic beef mince
2 red onions
4 garlic cloves
1 tsp tomato puree
1 tbsp chopped thyme leaves
100ml Red wine
400g Italian tinned plum tomatoes

For the spaghetti
200g spaghetti
2 tbsp Olive oil
grated Parmesan cheese, to serve


Method
1. Heat the oil in a heavy saucepan and fry the beef until lightly browned. Remove from the pan and pour in the remaining oil

2. Add the onion and garlic and cook over a gentle heat for 20 minutes, until softened.

3. Return the beef to the saucepan and stir in the tomato puree, thyme , red wine and chopped tomatoes. Cook for 2 hours on a very low heat, until the mixture is dark, rich, and glossy.

4. Cook the pasta according to the instructions on the packet. Drain and toss in the oil. Serve immediately with the Bolognese sauce and freshly grated Parmesan cheese.

Answer 2

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RE:
What is the best recipe for bolognese sauce?
Im looking for a really good tasting Beef Bolognese sauce made from scratch not out of a jar. Mine is never very tastey think I might be missing herbs and spices but I dont know which ones to put in it. Any ideas?

Answer 3

Tradition
This traditional recipe originated in Emilia-Romagna, Italy's richest gastronomic region.

There's no better place to savour traditional Bolognese sauce with delicious pasta than in Bologna, a city with a wealth of Roman and medieval ruins. (And while you're here you might also sample the famous ham from the neighbouring town of Parma.) There exist as many versions of the sauce as there are cooks in Bologna. The recipe can vary in proportions or in the addition of certain ingredients, but the basic recipe remains the same - one to which cooks add their own personal touches!

Pasta with Bolognese sauce is served as a first course or as a side dish with breaded veal scaloppini. But whatever the menu, don't forget to pour a glass of Lambrusco, a wine from the region.

Chef's tips
We've suggested a simmering time of two to three hours, but if you have the time, let the sauce simmer over low heat for four to six hours. The principle is simple: the longer the sauce simmers, the richer the flavour and consistency become. Be sure to stir it regularly so that it doesn't stick., always using a wooden spoon. Metal can oxidize in contact with tomato and leave an unpleasant metallic taste.

Uses
Even though this sauce is usually paired with spaghetti, it is also good with tagliatelle or lasagne.

Ingredients - 6 servings

400 g (14 oz.) ground meat (veal, pork, beef, sausage meat or a combination) 4 cloves of garlic, minced 4 tbsp. olive oil, or 2 tbsp. oil and 2 tbsp. butter 3 - 4 onions, finely chopped 800 g (1 lb. 12 oz.) peeled tomatoes 2 to 3 spoonfuls tomato paste 3 bay leaves 1 small carrot, cut into small dice 1 celery stalk, finely chopped 125 ml (1/2 cup) white or red wine Salt and freshly-ground pepper Fresh grated Parmesan for serving Other frequent additions 25 g (1 oz.) pancetta, cut into small pieces A slice of smoked ham Basil (preferably fresh), thyme or oregano 250 ml (1 cup) beef broth 3 tbsp. cream (15%)

Method

1. Make a "battuto" - in other words, chop all the vegetables (don't forget to remove the "strings" from the celery before chopping);
2. Saut� the onion, carrot and celery over low heat in oil (or oil and butter); sweat the vegetables until they colour slightly;
3. add the garlic, stirring well with a wooden spoon;
4. add the ground meat and cook over low heat, breaking the meat up with a fork. Season with salt and pepper;
5. deglaze with the white or red wine; increase the heat and cook until the wine has evaporated. Add the quartered tomatoes and the tomato paste, thinned with a little tomato juice, water or broth.
6. Season with the bay leaves and basil, if using, and combine well.
7. Increase the heat to medium so that the sauce boils gently; cover the pot and let simmer for two to three hours, adding more broth as necessary.
8. If you are using cream, add it an hour before the end of the cooking time; remove the bay leaves before serving. The cream will tend to cut some of the tomato's acidity.

Buon appetito!

Answer 4

Delia Smith Spaghetti Bolognese

Answer 5

Ragu Alla Bolognese Ingredients (12 servings) 1/2 oz Dried porcini mushrooms 1/2 lb Lean veal shoulder 1/2 lb Lean beef round or shin 2 1/2 oz Pancetta or blanched bacon 4 oz Large yellow onion 1 lg Carrot 1 lg Celery stalk 5 tb Butter 3 tb Olive oil 1 tb Salt 1/4 ts Freshly ground black pepper 1/2 c Dry red wine 2 1/2 c Drained canned plum tomatoes 1/2 c Heavy cream Freshly grated parmigiano Freshly ground pepper Instructions This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving.

Answer 6

Chicken or Beef Bolognese Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000



Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings
User Rating:




5 tablespoons olive oil
2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
Kosher salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 1/2 cups dry white wine
2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
3 cups chicken stock, heated
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste
2 pounds rigatoni, cooked al dente

In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper. Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed.
In the same saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown. Add the garlic, stir in the tomato paste, and cook a few minutes longer.

Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated. Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper. Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock. Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste. Serve over rigatoni.





Episode#: WP1B17

Answer 7

DELIA DELIA DELIA!!!!!!!!!!!

If in doubt always ask Delia Smith! I pretty much follow her recipe but without the chicken livers. I also double the amount of red wine! However, I always find the key is to simmer it with a lid tightly on for at least 45 minutes to get a full flavour, then take the lid off and cook for another 30 mins or until it's reduced down to the consistency you like. This way you get a really rich, intense flavour. Yummy!

Answer 8

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 9

try Chicken Bolognese

tbsp. butter
4 skinless, boneless chicken breast halves
Dried oregano
Black pepper
4 thin slices Prosciutto
4 slices Mozzarella cheese
1/4 c. Chablis

Pound chicken breast halves to 1/4 inch thickness. In a large frying pan, melt butter over medium heat. Add chicken breasts and cook 3-5 minutes on each side. Season with oregano and black pepper. Place a slice of Prosciutto and a slice of Mozzarella on each breast. Pour Chablis over breasts. Cover and cook 5 minutes until cheese is melted and chicken is done. Serves 4.

Answer 10

FInely chop one large onion and 2 - 3 large cloves of garlic. Fry off until soft and then aff the mince. Add about 1/2 tube of tomato puree and sitr in really well. Pop two cans of tinned, chopped tomatos in the blender and whizz up for few seconds then add the the mince. boil up and then simmer for about 30 minutes. Just before you serve, add 3 tbsps of parmessan and stir in and add a handful of chopped parsley.
Very yummy and never fails to impress my family.

Answer 11

this is mine, and its fab. It can also sit in your fridge for two days, and is yum in lasagna!

3 celery sticks, including the leaves, chopped fine
2 carrots chopped fine
2 onions chopped fine
lots of garlic-your preference really!
2 tins of whole tomatoes, chopped. (Nicer than ready chopped)
250ml milk
2lb beef, pork, veal or a mixture.
good glug of wine, white or red, whichever, i make it with which ever i have, use only stuff you would drink, not Lambrini!!!
bay leaves
nutmeg
cinnamon stick
salt and pepper.

so....
sweat the onions in oil, gently, try not to brown them.
add carrots and celery, sweat for a couple more mins,
add the meat, brown it all over.
add garlic,
add the milk, and carry on burbling for 10 minutes
add the wine, bay, nutmeg and cinnamon, and bubble the wine away for 10 minutes
Lastley, add the toms, salt and pepper, and allow to simmer slowly for a couple of hours, partially covered, stirring whenever you remember!!

it takes a while, but its well worth it! It makes loads and is gorgeous! You can add extras too, such as diced panchetta, a bit of tomato puree, some mixed herbs.