How To make Bolognese Meat Sauce
Ingredients
4
teaspoon
olive oil
1/2
cup
onion, chopped
2
each
garlic cloves, minced
1/4
cup
carrot, minced
1/4
cup
celery, minced
8
oz
veal, ground
2
cup
tomatoes, drained canned italian, finely chopped
1
teaspoon
salt
1
ds
pepper
1
ds
nutmeg
Directions:
In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute
until onion is translucent. Add tomatoes. Stir for one minute then add the rest of the ingredients. Stir constantly with a fork, until meat is
crumbly and loses its pink color. Cook over low heat,
stirring frequently, until some of liquid has evaporated, about 3 minutes;
add remaining ingredients and bring to a boil. Reduce heat and let simmer,
stirring occasionally, until sauce is thick and creamy, about 30 minutes.
How To make Bolognese Meat Sauce's Videos
How to make Bolognese | Gennaro Contaldo | Italian Special
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Nonna Pia's Pasta Sauce Recipe!
All you need to know to prepare pasta sauce just like Nonna Pia!
Easy Bolognese Recipe (the BEST Pasta Lasagna Meat Sauce)
Bolognese is a meat based sauce, originating in Bologna, Italy and it's traditionally served with egg tagliatelle lightly coated with butter and sprinkled generously with grated Parmesan. You can use this bolognese sauce in Lasagna, Fettuccine, Spaghetti Bolognese or any kind of homemade pasta or store bought pasta.
This rich, authentic Bolognese Sauce is also known as Ragù Bolognese, ragù alla bolognese and it's a classic meat-based (ragù) italian sauce, not to be confused with a quick-cooking tomato sauce, bolognese is a slow-cooked meat-based sauce, with vegetables (Soffritto), tomatoes and a liquid such as broth/stock or wine.
This easy bolognese recipe totally worth the effort, it's hearty, savory and great to feed a large family. I promise this recipe will become your favorite pasta and lasagna sauce. Bolognese can be cooked in advance and stored in the fridge for about 1 week or up to 2 months in the freezer.
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Bolognese Sauce - Marcella Hazan-Inspired Meat Sauce Recipe - Rigatoni Bolognese
Learn how to make a Bolognese Sauce recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Marcella Hazan-Inspired Meat Sauce Recipe!
Cookalong Live | How To Make Bolognaise | Gordon Ramsay on Channel 4
How To Make Bolognaise |
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Bolognese Sauce
***RECIPE***
Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)
olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt
Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.
Finely chop the livers until almost pureed.
In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.
When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.
After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.
Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.