Best 3 Valeries Bolognese Sauce Recipes

**Valérie's Bolognese Sauce: A Journey Through Italian Culinary Heritage**

In the heart of Italy, where culinary traditions intertwine with a symphony of flavors, there lies a dish that captures the essence of Italian cuisine: Valérie's Bolognese sauce. This timeless recipe, passed down through generations of passionate home cooks, embodies the art of slow cooking, the careful selection of ingredients, and the unwavering dedication to creating a dish that nourishes both body and soul.

Crafted with the finest tomatoes, hand-picked herbs, and succulent ground beef, Valérie's Bolognese sauce is a testament to the culinary mastery that defines Italian cooking. Its rich, velvety texture, infused with a medley of aromatic spices, creates a symphony of flavors that dance on the palate. Whether enjoyed as a hearty pasta sauce, a savory filling for lasagna, or simply savored on its own, this versatile dish promises an unforgettable culinary experience.

This comprehensive guide presents a collection of Valérie's Bolognese sauce recipes, each offering a unique interpretation of this classic dish. From the traditional meat-based sauce to lighter variations featuring vegetables or turkey, these recipes cater to a diverse range of dietary preferences and culinary aspirations. Valérie's Bolognese sauce is more than just a recipe; it's a culinary journey that invites home cooks to explore the depths of Italian cuisine and create dishes that celebrate the true essence of Italian cooking.

**Included Recipes:**

* Valérie's Classic Bolognese Sauce: Embark on a culinary journey with this traditional recipe, featuring succulent ground beef, aromatic vegetables, and a rich, slow-simmered tomato sauce.

* Vegetarian Bolognese Sauce: Discover a lighter, meatless rendition of the classic Bolognese, where a medley of sautéed vegetables takes center stage, delivering a symphony of flavors and textures.

* Turkey Bolognese Sauce: Delight in a healthier twist on the beloved Bolognese sauce, where ground turkey replaces beef, creating a leaner, yet equally flavorful dish.

* One-Pot Bolognese Sauce: Experience the convenience of a single pot and minimal cleanup with this quick and easy version of Bolognese sauce, perfect for busy weeknights or spontaneous gatherings.

* Make-Ahead Bolognese Sauce: Plan ahead and savor the convenience of a homemade Bolognese sauce that can be prepared in advance and stored for future meals, ensuring a delicious and effortless culinary experience.

Embark on a culinary adventure with Valérie's Bolognese sauce recipes and discover the timeless charm and versatility of this iconic Italian dish.

Let's cook with our recipes!

PASTA BOLOGNESE

Pasta Bolognese image

Provided by Valerie Brunmeier

Categories Main Course

Time 3h25m

Number Of Ingredients 20

Ingredients

1 pound 90% lean ground beef
1 pound ground pork ((not Italian Sausage))
2 tablespoons olive oil
1 small white or yellow onion (diced)
1 cup peeled and diced carrot
2 ribs celery (diced)
¼ cup finely chopped Italian parsley
1 tablespoon minced garlic
2 teaspoons salt (divided)
1 tablespoon dried thyme
1 tablespoon dried oregano
¼ teaspoon ground nutmeg
freshly ground pepper (to taste)
1 cup red wine ((a good hearty red like Cabernet Sauvignon, Zinfandel, or a blend))
6 ounces tomato paste
2 (28 ounce) cans good quality Italian whole tomatoes ((look for San Marzano tomatoes))
1 cup low sodium beef broth
1 cup whole milk
dry pasta of your choice ((rigatoni, penne, spaghetti, and linguine are all great choices))
grated Parmesan cheese, (for topping)

Steps:

Spray a large Dutch oven with cooking spray and place over MEDIUM heat. Add the ground beef and pork. Crush and stir with a large spoon to break up until fully cooked, about 10 minutes. Use a slotted spoon to transfer the cooked meat to a dish and set aside. Drain the grease from the Dutch oven.
Add olive oil to the empty Dutch oven and place it over MEDIUM heat. Add the carrots, celery, onion, and parsley. Cook , stirring occasionally, for about 5 minutes, or until the vegetables have softened but not browned. Add the garlic and 1 teaspoon of salt. Stir well.
Add the cooked and drained meat to the Dutch oven with the vegetable mixture. Season mixture with the remaining 1 teaspoon of salt, a generous amount of black pepper, thyme, oregano, and nutmeg. Add the wine, turn heat up to MEDIUM-HIGH and cook, stirring frequently, for about 5 minutes. Add the tomato paste and stir it into the meat mixture. Add both cans of whole tomatoes, breaking the tomatoes up with the back of a spoon as you stir them into the meat mixture (don't worry, they'll soften and be easier to break up later). Add the beef broth and milk and bring the mixture almost to a boil then turn down the heat to LOW. Cook, uncovered, for 1 to 3 hours. Sauce will be richer and thicker if it cooks longer. Check and stir occasionally.
When ready to serve, boil pasta according to package directions. Drain and return to hot pan. Add desired amount of the bolognese and combine. Sprinkle in some grated Parmesan cheese and stir.
Transfer to a serving dish and sprinkle with additional Parmesan, if desired.

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Easy Vegetable Bolognese with Spaghetti Squash image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

One 3- to 4-pound spaghetti squash
Extra-virgin olive oil, for the pot and drizzling
Kosher salt and freshly ground black pepper
4 cloves garlic, roughly chopped
1 large carrot, cut into chunks
1 celery stalk, cut into chunks
1 large yellow onion, roughly chopped
1 pound cremini mushrooms, quartered
1 large zucchini, trimmed and cut into chunks
1/2 cup milk
3/4 cup red wine, such as pinot noir
One 28-ounce can crushed tomatoes
1/2 cup fresh basil leaves, torn, plus more for serving
1/2 teaspoon red pepper flakes
One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving

Steps:

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

BOLOGNESE SAUCE

Bolognese Sauce image

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings, enough sauce to serve with 1 pound pasta

Number Of Ingredients 20

Ingredients

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large carrot, finely chopped
1 onion, finely chopped
1 large celery stalk, finely chopped
2 dried chili peppers, crushed
Sprig fresh rosemary
1/2 pound ground beef
1/2 pound ground pork
1 cup white wine
3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
3 basil leaves, torn
Salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary.
Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let the wine reduce.
Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
Before serving, add basil leaves and salt to season. Serve immediately.
Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
Season with salt, to taste. Add basil leaves at the very end.

Tips:

Use the best quality ingredients you can find. This will make all the difference in the final flavor of the sauce.
Make sure to brown the meat well before adding the other ingredients. This will help to develop the flavor and prevent the sauce from being greasy.
Don't be afraid to experiment with different herbs and spices. A little bit of oregano, basil, or thyme can add a lot of flavor to the sauce.
Let the sauce simmer for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
Serve the sauce over your favorite pasta, or use it as a topping for pizza or lasagna.

Conclusion:

Valerie's Bolognese Sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or spicy, this sauce is sure to please everyone at the table.