Indulge in a culinary journey to Italy with our exquisite Bolognese recipes. Originating from the city of Bologna, this hearty and flavorful meat sauce is a symphony of rich flavors, perfect for a comforting meal or a special occasion. Our collection of recipes offers a variety of takes on this classic dish, ensuring that there's something for every palate and preference. From the traditional Bolognese sauce simmered for hours to a quick and easy weeknight version, these recipes are sure to satisfy your cravings for authentic Italian cuisine. Each recipe includes step-by-step instructions, a list of readily available ingredients, and cooking tips to guide you through the process effortlessly. Whether you're a seasoned cook or just starting your culinary adventure, our Bolognese recipes will inspire you to create a delicious and memorable meal that will transport you to the heart of Italy.
Here are our top 3 tried and tested recipes!
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
CLASSIC BOLOGNESE
I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
- To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
- Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
- Serve pasta in shallow bowls with a little torn basil.
MARCELLA HAZAN'S BOLOGNESE SAUCE
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book "The Essentials of Classic Italian Cuisine," and one reader called it "the gold standard." Try it and see for yourself.
Provided by The New York Times
Categories dinner, pastas, main course
Time 4h
Yield 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta
Number Of Ingredients 14
Steps:
- Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the Bolognese will be. Make sure to use fresh, ripe tomatoes, good quality minced beef, and flavorful stock.
- Brown the meat well: Browning the meat gives it a richer flavor and helps to develop the sauce's depth of flavor. Make sure to brown the meat in batches so that it doesn't steam.
- Use a variety of vegetables: Vegetables add sweetness, texture, and flavor to the sauce. Use a mix of different vegetables, such as carrots, celery, onions, and garlic.
- Simmer the sauce for a long time: Simmering the sauce for a long time allows the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
- Season the sauce to taste: Season the sauce with salt, pepper, and other spices to taste. You can also add a touch of red wine or balsamic vinegar for extra flavor.
- Serve the sauce over pasta or polenta: Bolognese sauce is traditionally served over pasta, but it can also be served over polenta or other grains.
Conclusion:
Bolognese sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be made ahead of time and frozen. Whether you are serving it over pasta, polenta, or something else, Bolognese sauce is sure to be a hit. So next time you are looking for a hearty and flavorful meal, give this classic Italian recipe a try.
- Use high-quality ingredients: The better the ingredients, the better the Bolognese will be. Make sure to use fresh, ripe tomatoes, good quality minced beef, and flavorful stock.
- Brown the meat well: Browning the meat gives it a richer flavor and helps to develop the sauce's depth of flavor. Make sure to brown the meat in batches so that it doesn't steam.
- Use a variety of vegetables: Vegetables add sweetness, texture, and flavor to the sauce. Use a mix of different vegetables, such as carrots, celery, onions, and garlic.
- Simmer the sauce for a long time: Simmering the sauce for a long time allows the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
- Season the sauce to taste: Season the sauce with salt, pepper, and other spices to taste. You can also add a touch of red wine or balsamic vinegar for extra flavor.
- Serve the sauce over pasta or polenta: Bolognese sauce is traditionally served over pasta, but it can also be served over polenta or other grains.
Conclusion:
Bolognese sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be made ahead of time and frozen. Whether you are serving it over pasta, polenta, or something else, Bolognese sauce is sure to be a hit. So next time you are looking for a hearty and flavorful meal, give this classic Italian recipe a try.
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