Classic Bolognese Sauce
Learn three ways to make Classic Bolognese Sauce with instructions for the stovetop, Instant Pot, and slow cooker. This traditional Italian red sauce is savory, rich, and full of flavor.
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✅Ingredients
• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 large white onion, diced
• 1/4 cup finely diced carrot
• 1/4 cup finely diced celery
• 5 cloves garlic, minced
• 6 ounce can tomato paste
• 28 ounce can crushed tomatoes
• 1/2 cup white wine
• 1 cup beef broth
• 1/2 cup chopped fresh basil (optional)
• 1/4 cup chopped fresh parsley (optional)
• 1 teaspoon dried oregano (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup whole milk
✅Instructions
00:00:13 - Preparing ingredients for Classic Bolognese Sauce
1️⃣ 00:00:40 - In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Brown 5 minutes. Drain off any excess grease.
2️⃣ 00:01:05 - Add in onion, carrot, and celery and cook another 5 to 7 minutes until onions are soft and meat is cooked through.
3️⃣ 00:01:34 - Add in garlic and tomato paste and garlic and cook 2 minutes, until tomato paste starts to toast.
4️⃣ 00:01:46 - Pour in crushed tomatoes, white wine, beef broth, and milk. Stir in fresh basil, parsley, and oregano (if using) and season with salt and pepper. Herbs are optional for additional flavor, but not a part of traditional bolognese sauce.
5️⃣ 00:02:17 - Stir well and bring to a simmer. Reduce heat to low and simmer, covered, 1 to 4 hours, stirring occasionally. Flavors will continue to develop the longer you allow the sauce to simmer, so simmer for up to 4 hours if time permits.
6️⃣ 00:03:04 - Taste and add more salt and pepper to suit personal taste preferences.
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a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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HOW TO MAKE BOLOGNESE SAUCE (NAIJA STYLE) - SIMPLE MINCED MEAT SAUCE - ZEELICIOUS FOODS
Full Recipe Details ► See full ingredient list below
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How To Make Grilled Fish, Yam Fries And A Yummy Sauce
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Ingredients
- 4 cups minced meat
- 2 carrots
- 1 red bell
- 1 green bell pepper
- 6 fresh tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon chopped fresh peppers
- 1/2 tablespoon garlic paste
- 1 teaspoon curry powder
- 1/2 teaspoon curry powder
- 1/2 table spoon paprika powder
- 1/4 teaspoon cumin powder
- 2 seasoning cubes
- 1/4 cup cooking oil of choice
- Salt to taste
#ZeeliciousFoods #BologneseSauce #MincedMeatSauce #Nigerian Sauce #AfricanSauce #SaucesofAfrica #Food #NigerianFood # #dishes
Budget Meal Prep: Pasta with Chicken Bolognese ???? #shorts
Get ready for a delicious and filling lunch with this Pasta with Chicken Bolognese recipe! In this 10$ lunch challenge, I'll show you how to make a hearty meal with just 10$ worth of ingredients. Perfect for busy weekdays or for anyone on a budget! Don't forget to like, comment, and subscribe for more cheap and tasty lunch ideas.
#foodie #food #pasta #recipe #budget #foodlover please #recipe
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.
Quick and Easy Chicken Bolognese|| Jamaican Style
Bolognese sauce is a meat -based sauce of Italian origin. It is typical of the city of Bologna. It can be made with ground chicken, beef or even pork and is typically served with pasta. The sauce is usually made of a combination of herbs , tomatoes, wine and even cheese and combined with the ground meat of choice.
This recipe features a quick and easy way to prepare chicken bolognese and spaghetti; using canned chicken and ready-made Italian prego sauce.
Ingredients:
1/2 lbs sausage
1 can processed chicken
8oz Italian sauce
4 cloves garlic
1 small red bell pepper
1 small yellow bell pepper
1 large tomato
1 large onion
1 tsp oregano
1 tsp red pepper flakes
1 tbs vegetable oil
1 tbs butter
4-6 oz cheese (optional)
1 tsp parsley flakes
12 oz pasta (before cooked)