Best 2 Nonna Consuelos Authentic Italian Bolognese Sauce From Live Wi Recipes

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**Nonna Consuelo's Authentic Italian Bolognese Sauce**

In the heart of Italy, where culinary traditions are passed down through generations, lies a timeless recipe that captures the essence of Italian cuisine: Nonna Consuelo's Authentic Italian Bolognese Sauce. This rich, hearty sauce, also known as ragù alla bolognese, is a symphony of flavors that dances on your palate. Originating from the vibrant city of Bologna, this sauce has become an iconic symbol of Italian gastronomy. Nonna Consuelo's recipe, meticulously crafted with fresh, high-quality ingredients, takes you on a culinary journey to the heart of Italy. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create a Bolognese sauce that will transport your taste buds to the sun-kissed hills of Italy. From selecting the finest cuts of meat to simmering the sauce to perfection, Nonna Consuelo's recipe unlocks the secrets to creating an authentic Italian masterpiece. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure that will leave you craving for more. Buon Appetito!

Here are our top 2 tried and tested recipes!

"REAL" ITALIAN BOLOGNESE SAUCE



After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories     Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

  • In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
  • Add onion, celery, carrot, garlic, and bacon.
  • Cook until onions are translucent (about 8 to 10 minutes).
  • Remove bacon and remove fat.
  • Chop lean portions of bacon in small pieces and return to pot.
  • Add Ground beef and ground Pork, and cook until meat loses red, raw color.
  • Raise heat and add wine and consomme.
  • Cook sauce until wine and consomme are mostly evaporated.
  • Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
  • Let cook for approximately 20 minutes.
  • Add crushed tomatoes and bring heat to a boil.
  • Once the mixture comes to a boil, return to simmer.
  • Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
  • About 5 to 10 minutes before serving, add milk.
  • Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
  • Remaining sauce may be frozen for up to two months for future use.

AUTHENTIC BOLOGNESE SAUCE



Authentic Bolognese Sauce image

I found this recipe on www.foodnouveau.com and I finally got around to trying it last night... absolutely delicious! My daughter says it tastes just like the Bolognese we've had in Italy. The surprise ingredient is milk... who knew? Don't rush this sauce... it really needs those 4 hours on a low simmer to develop all the wonderful flavors. (For great step by step photos go to http://foodnouveau.com/2010/09/08/italy/how-to-make-an-authentic-bolognese-sauce/)

Provided by Hollyism

Categories     European

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
4 tablespoons butter
1 large yellow onion, finely and evenly diced
4 small carrots, finely and evenly diced
4 stalks celery hearts, finely and evenly diced
4 garlic cloves, very finely diced
1/4 lb pancetta, diced (1/4 to à 1/2-inch cubes)
kosher salt
fresh ground black pepper
2 lbs ground beef
1 cup dry white wine (like a Chardonnay)
2 cups milk
1 (28 ounce) can san marzano tomatoes, diced (you will use both the liquid as well as the tomatoes)
1 cup beef stock

Steps:

  • Place a large saucepan over medium heat and melt the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt (about ½ teaspoon) and sauté for 5 minutes, stirring often. Add the diced pancetta and cook for a further 10 minutes, until vegetables are softened and pancetta is golden.
  • Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate - which is key if you want to brown your meat and not boil it. After the last addition, when no pink can be spotted in the meat and no lumps remain, set a timer to 15 minutes. You want your meat to caramelize and even become crispy in spots. More water will evaporate and flavors will concentrate. You want golden bits of meat to stick to the bottom of your pan - this flavorful crust will then be deglazed with white wine. Watch over your pan as you don't want your meat to burn. When you see some serious caramelization action happening, lower heat to medium to reach the end of your 15-minute sautéing time (on my stove, that's after about 8-9 minutes).
  • Over medium heat, pour the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. Push the meat all around to make sure you scrape it all off. By the time you're finished, the wine will be evaporated (2-3 minutes). Be careful not to let the meat stick again (lower the heat if necessary).
  • Add milk, diced tomatoes (with liquid), beef stock, 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 4 hours. Stir once in a while. If your sauce starts sticking before the end of your cooking time, lower the heat (if possible) and/or add a bit of stock or water. In the end, the sauce should be thick, more oil- than water-based and thick like oatmeal. Adjust the seasoning one last time - don't be afraid of adding more salt (tasting each time you add some), it is this recipe's key seasoning.
  • To serve: Reheat the sauce. Mix in a knob or two of butter and about two generous tablespoons of freshly grated parmigiano-reggiano per serving - these last additions will produce an incredibly creamy flavor. Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. Serve in bowls with a few leaves of basil sprinkled on top and more freshly grated parmigiano-reggiano, to taste.

Tips:

  • Use a large pot to ensure there's enough space for all the ingredients and to prevent boiling over.
  • Choose high-quality ingredients, especially the tomatoes and the meat, as they will greatly impact the final flavor of the sauce.
  • Brown the meat well before adding the other ingredients; this will help to develop flavor and prevent the meat from becoming tough.
  • Use a variety of vegetables, such as carrots, celery, and onions, to add sweetness and depth of flavor to the sauce.
  • Don't be afraid to experiment with different herbs and spices to find a combination that you enjoy.
  • Simmer the sauce for at least 2 hours, or even longer, to allow the flavors to develop and meld together.
  • Serve the sauce over your favorite pasta, such as spaghetti, penne, or lasagna noodles.

Conclusion:

Nonna Consuelo's Authentic Italian Bolognese Sauce is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich and flavorful sauce, this dish is sure to become a family favorite. Whether you're serving it over pasta, using it as a pizza topping, or enjoying it as a dip, this sauce is sure to please. So next time you're looking for a hearty and comforting meal, give Nonna Consuelo's Authentic Italian Bolognese Sauce a try. You won't be disappointed!

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