Recipe: Spaghetti Bolognese 1-5

Rating: 4.3 stars based on 1228 reviews

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Bolognaise Sauce 1

You will notice that this is probably unusual compared to what you might have made previously. For example it uses a combination of minced (ground) and beef and is deceptively easy to produce. The preparation is quick and easy but does require a long cooking time.



Ingredients:-

  • 100g butter
  • 200g lean steak mince
  • 200g lean pork mince or salami chunks
  • 1 large onion
  • 40g tomato paste
  • 500g tinned tomatoes
  • 100ml sparkling sweet wine

Method:-

  • Melt butter and add some of the olive oil
  • Add diced onion and sweat (to cook without colour) for 3 minutes
  • Add beef mince and allow to cook for 2 minutes
  • Add pork mince/salami and allow to cook for until lightly browned
  • Add tomato paste, stir and allow to cook out for a few minutes
  • Add tinned tomatoes with the juice
  • Add wine, bring to boil and simmer for at least 3 hours
  • Correct seasoning to taste
  • Cook noodles in plenty of salted, boiling water (as per last week's recipe)
  • 10.While cooking, heat some sauce in a pan
  • 11.Add in noodles (without refreshing) this will retain the starch and help the sauce cling to the noodles, toss around to combine
  • Serve topped with fresh grated parmesan and some fresh crusty bread

Chef's Tip

    • No herbs should be added but some garlic may be added to taste at stage #2

    Note:-

    C.Mict06


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    Bologese Sauce 2



    Ingredients:-

    • 2 Tblsp. Butter
    • 1 small onion, diced
    • 1 small celery stalk, diced
    • 1 small carrot, diced
    • 1/2 lb. ground beef
    • 1/2 cup white wine
    • 1/2 cup milk
    • 1 (15 oz.) can tomato puree
    • 3/4 tsp. salt
    • 1/2 tsp. sugar
    • 1/8 tsp. pepper


    Method:-

    • In 3 quart saucepan over medium low heat, in hot margarine, cook onion, celery, and carrot until very tender but not browned, stirring occasionally.
    • Add ground beef to saucepan; cook, stirring, just until meat loses its red color.
    • Add wine; cook until wine almost evaporates.
    • Add milk; cook until milk evaporates, about 10 minutes.
    • Add tomato puree, salt, sugar, pepper and 1/4 cup water to pan; over high heat, heat to boiling.
    • Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
    • Makes about 2 1/2 cups sauce, enough to serve over 1/2 pound of pasta, cooked.

    Note:-

    C.Mict06


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    SPAGHETTI BOLOGNESE 3



    Ingredients:-

    • 2 med. Onions
    • 5 garlic cloves
    • 6 or 7 lg. mushrooms
    • 1 green pepper
    • 1 lb. ground round
    • 1 (15 oz.) can whole tomatoes
    • 1 (15 oz.) can tomato sauce
    • 2 tsp. ready to use oregano
    • 2 tsp. ready to use basil
    • 1 bay leaf
    • 1/2 tsp. dry thyme
    • Fresh ground pepper to taste
    • 1/2 c. olive oil
    • 1 lb. spaghetti
    • Parmesan cheese, grated
    • Extra virgin olive oil


    Method:-

    • Peel and chop onions, garlic cloves, mushrooms and green pepper.
    • Put large skillet on burner and heat olive oil on medium high setting.
    • Add onions, garlic, mushrooms, and green pepper.
    • Fry for 5 minutes or until onions turn clear and garlic starts to smell strong.
    • Pour all ingredients into a bowl and reserve for later.
    • Return skillet to heat and add ground beef.
    • Fry until browned and break apart into small clumps.
    • Returned fried vegetables to the skillet.
    • Add whole tomatoes and chop them up.
    • Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper.
    • Mix ingredients well. Cover skillet and turn heat down to simmer.
    • Simmer for 30 minutes.
    • Bring a large saucepan of salted water to the boil.
    • Add spaghetti, a little at a time.
    • Stir and add extra virgin olive oil to avoid sticking.
    • Cook for 10 minutes or until just cooked through (no hard white center).
    • Drain and run cool water through spaghetti.
    • Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese.
    • Mix well.
    • Remove sauce from stove and pour into a bowl. Spaghetti bolognese is now ready to serve.

    Note:-

    C.Mict06


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    Bolognese Sauce 4



    Ingredients:-

    • 225g/8oz minced beef
    • 2 tbsp olive oil
    • 1 onion, peeled and finely chopped
    • 1 carrot, peeled and finely diced
    • 1 green pepper, seeded and finely diced
    • 1 clove garlic, peeled and crushed
    • 125g/4oz smoked bacon lardoons
    • 1 tbsp mixed dried herbs
    • 400g/14oz tinned tomatoes
    • 150ml/5fl oz red wine
    • salt and pepper


    Method:-

    • Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.
    • Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.
    • Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes.
    • Stir in the tomatoes and the wine and season well.
    • Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.

    Note:-

    C.Mict06


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    Bolognese Sauce with Herbs and Wine



    Ingredients:-

    • 225g/8oz minced beef
    • 2 tbsp olive oil
    • 1 onion, peeled and finely chopped
    • 1 carrot, peeled and finely diced
    • 1 green pepper, seeded and finely diced
    • 1 small celery stalk, diced
    • 4 cloves garlic, peeled and crushed
    • 125g/4oz smoked bacon lardoons or chopped salami
    • 2 tsp. ready to use oregano
    • 2 tsp. ready to use basil
    • 1 bay leaf
    • 1/2 tsp. dry thyme
    • 400g/14oz tinned tomatoes
    • 150ml/5fl oz red wine
    • Fresh ground pepper to taste / Salt


    Method:-

    • Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.
    • Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.
    • Stir in the garlic, bacon lardons or salami and the herbs and cook for 2 minutes.
    • Stir in the tomatoes and the wine and season well.
    • Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.

    Note:-

    C.Mict06



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