Classic Bolognese Meat Sauce Recipe

Bolognese Sauce Skinnytaste

WEBDec 4, 2009 · Instructions. In a deep heavy saute pan, sauté pancetta until fat melts. Add butter, onions, celery and carrots and cook on …

1. In a deep heavy saute pan, sauté pancetta until fat melts.
2. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.
3. Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.
4. Add wine, cook until it reduces down, about 3-4 minutes.

Preview

See Also:

Show details

The BEST Bolognese Sauce Recipe foodiecrush.com

WEBDec 24, 2023 · Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with …

Rating: 5/5(115)
1. In a large Dutch oven or heavy bottom pot, add the olive oil and butter over medium heat. In a food processor, pulse the onion, celery, and carrot until finely chopped. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
2. While the vegetables are cooking, add the tomatoes with their juice to the food processor and pulse 5-7 times until smooth. Transfer to a bowl and set aside. Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
3. Add the tomato paste to the Dutch oven and cook for about 10 minutes until the paste begins to brown, stirring when needed so it doesn't burn. Add the ground chuck, pork, and pancetta to the pot along with the red pepper flakes. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned and the meat loses its raw edge. Add the wine and cook until the wine is almost all absorbed, about 10 minutes, stirring to scrape up any browned bits. Add the milk and cook until it has evaporated, which will take about 30 minutes, stirring and breaking up the meat more as it cooks.
4. Add the tomatoes, broth, bay leaves, and kosher salt. Bring to a simmer then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally. Cook for 2 1/2 to 3 hours until the meat is tender and the sauce has reduced and thickened to become rich and dark in color. Toward the end of cooking, a layer of oil will likely rise to the top. Spoon off the oil or fold back into the sauce as desired. The longer you cook the sauce the better it will become. If the sauce seems to dry out, add 1/4 cup hot water at a time as needed.

Preview

See Also:

Show details

The BEST Beef Bolognese Sauce Recipe Healthy …

WEBJan 6, 2021 · Stir in the herbs and parmesan rind. Reduce the heat to low and partially cover the pan. Simmer the bolognese sauce, stirring …

1. Place the carrots, celery, onion and garlic to a food processor and pulse to chop. If you don’t have a food processor with a chopping option then you can finely dice them by hand.
2. Heat oil in a large pan over medium heat. Add the chopped veggies and sauté for 3-4 minutes, or until softens.
3. Bring veggies to the sides of the pan and add in the middle add the ground meat. Season with salt and pepper.
4. Allow the meat to cook undisturbed for 3-4 minutes, until it develops a golden crust.

Preview

See Also:

Show details

BEST EVER Bolognese Sauce The Daring Gourmet

WEBJun 14, 2020 · Add the ground porcini, salt, pepper, nutmeg, sage, rosemary and bay leaf. Bring the sauce to a boil, reduce to low, cover …

1. Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
2. Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
3. Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
4. Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.

Preview

See Also:

Show details