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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
