Best 3 Davios Bolognese Sauce Recipes

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Indulge in a culinary journey to Italy with our authentic Italian recipes, starting with the delectable Davio's Bolognese Sauce. This rich, meaty sauce is a symphony of flavors, crafted with a mirepoix of aromatic vegetables, succulent ground beef and pork, and a medley of herbs and spices. Simmered to perfection, it promises to elevate any pasta dish to a masterpiece.

Alongside the Bolognese, explore a treasure trove of other Italian delights. Delight in the creamy Pesto Alla Genovese, a vibrant green sauce bursting with the freshness of basil, pine nuts, and Parmesan cheese. Transport yourself to the Amalfi Coast with our savory Spaghetti alle Vongole, where tender clams are bathed in a delicate white wine sauce.

For a taste of rustic Italian cooking, try the hearty Osso Buco alla Milanese, where succulent veal shanks are braised in a flavorful broth until fall-off-the-bone tender. Experience the essence of Rome with our classic Carbonara, a rich and creamy pasta dish featuring crispy pancetta, eggs, and Pecorino Romano cheese.

These recipes are a testament to the diverse culinary heritage of Italy, offering a tantalizing array of flavors and textures. Whether you're a seasoned home cook or just starting your culinary adventure, our recipes will guide you every step of the way. So, gather your ingredients, put on your apron, and let's embark on a delicious journey through the heart of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC BOLOGNESE SAUCE



Authentic Bolognese Sauce image

This delicious Authentic Bolognese Sauce or Ragu alla Bolognese is made with few ingredients and lots of patience. A true Bolognese takes time, but it is so worth it.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 3h20m

Number Of Ingredients 13

2 tablespoons olive oil
1 small/medium carrot
1 small celery stalk
1 small onion
10 1/2 ounces ground beef (not too lean)
10 1/2 ounces ground pork
1/2 cup dry red wine
2 tablespoons tomato paste
2 1/4 cups tomato puree (passata)
2-3 pinches salt
2 dashes pepper
1-2 whole bay leaves
1/3 cup milk (2 % or whole milk)

Steps:

  • Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
  • In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
  • Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
  • Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
  • After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 12 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 341 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

THE BEST BOLOGNESE



The Best Bolognese image

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

3/4 pound ground beef
3/4 pound ground pork
2 tablespoons olive oil
3 ounces pancetta, cut into 1/8-inch pieces
3 cloves garlic, finely grated
2 large stalks celery, cut into 1/8-inch pieces
1 large carrot, cut into 1/8-inch pieces
1 medium yellow onion, cut into 1/8-inch pieces
1 bay leaf
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
1 2/3 cups dry white wine
2 cups homemade chicken stock or water
2 cups milk
1 large Parmesan rind
1 pound fresh tagliatelle or pappardelle, or dry rigatoni
Grated Parmesan, for serving

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.

BOLOGNESE SAUCE



Bolognese Sauce image

An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe.

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 9

Number Of Ingredients 17

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
½ pound ground pork
½ pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
½ cup dry white wine
½ cup chicken stock
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste
1 pound pasta

Steps:

  • In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
  • In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Serve sauce over hot pasta.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 46.5 g, Cholesterol 58.8 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.7 g, Sodium 463.4 mg, Sugar 6.6 g

Tips:

  • Use a variety of meats. This will give your sauce a more complex flavor. Use for example, a combination of ground beef, pork, and veal.
  • Brown the meat well. This will help to develop the flavor of the sauce.
  • Use a good quality olive oil. This will also help to develop the flavor of the sauce.
  • Add a splash of red wine. This will add a nice depth of flavor to the sauce.
  • Use fresh herbs. Fresh herbs will give your sauce a more vibrant flavor. Use for example, basil, oregano, and thyme.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld together.
  • Serve the sauce over your favorite pasta. Spaghetti, penne, and rigatoni are all good choices.

Conclusion:

Davio's Bolognese sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste. With a few simple ingredients and a little time, you can create a delicious and authentic Italian meal at home.

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