bolognaise

I love a good pasta sauce, and this simple spaghetti bolognaise is so saucy and flavorful that you will want to make it often.

Spaghetti Bolognaise Sauce

bacon (,

beef

oregano (, dry)

tsp thyme (, dry)

tsp basil (, dry)

paprika

mushrooms (, finely chopped (about 2 medium sized))

onion

Tbsp garlic (, minced)

carrot (, peeled and finely chopped (about ½ cup))

celery (, finely chopped (about ½ cup))

red wine

lemon (,

nutmeg

½ tsp black pepper (, more to taste)

tomatoes (, canned)

beef stock ((or broth))

heavy cream

In a heavy pan or iron skillet, cook bacon on low-medium until crispy, turning midway through.

Remove bacon from the pan and reserve for later.  Spoon out all but about 1 Tbsp of bacon fat.

Cook ground beef in bacon fat, chopping into small bits with a spoon or spatula.

When ground beef is browned, add oregano, thyme, basil, paprika, mushrooms, onion, garlic, carrot, and celery.  Cook 10 minutes covered on medium heat (checking and stirring halfway through) until veggies are becoming tender and onion is translucent.

Add wine and cook on medium for 5 minutes uncovered (wine will reduce a bit and alcohol will evaporate off).

Crumble and add the reserved bacon.  Add lemon zest and juice, nutmeg, salt, black pepper, crushed tomatoes, and beef stock/broth.

Stir, cover, and simmer on low-medium (2-3) for 50 minutes, checking frequently to make sure sauce doesn&#x27;t dry out.  Add more beef broth if getting too thick.

Add cream and reduce heat to low (1-2).  Cover and cook 10 more minutes.

Serve over long noodles such as spaghetti, angel hair, or linguini.  Enjoy!

Pasta topped with meatballs dripping in a rich tomato sauce is a budget-friendly family favourite, so grab a fork and dive in.

Baked meatballs with linguine

beef mince

brown onion, coarsely grated

(1/4 cup) dried (packaged) breadcrumbs

garlic cloves, crushed

egg, lightly whisked

tsp Italian herbs

700 milliliters passata (tomato pasta sauce)

linguine

continental parsley

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5348771529001-5751749749001

This hearty bolognaise meat loaf is a perfect mid-week family meal and only takes 15 minutes preparation.

Bolognaise meat loaf recipe

short cut angel hair pasta

pancetta slices, chopped

brown onion, coarsely chopped

basil leaves

(1/3 cup) finely grated parmesan

(1/2 cup) coarsely grated mozzarella

(1/2 cup) rolled oats

1kg pork and beef mince

jar bolognaise pasta sauce

basil

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5348771529001-5636543067001

Lentil and eggplant bolognaise

½ medium Brown onions, peeled and diced

Garlic,

½ Red capsicums, sliced

Eggplant,

Courgette,

Lentils, approx 390 grams, drained and rinsed (Main)

Tomatoes,

splash Red wine

Tbsp Tomato paste

oregano

g Spaghetti, cooked until al dente (Main)

Parmesan cheese,

Olive

In a large saucepan or high-sided frying pan, heat 2 tbsp of oil on a medium heat. Saute the onion for a few minutes until soft.

Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.

Add the lentils and tomatoes. Increase the heat slightly again, so it's on a medium-high heat. Continue cooking, about 5 minutes, then add the wine and the tomato paste. Add the herbs, roughly chopped and stir through.

Reduce heat to a simmer, then cover and simmer for about 10 minutes. Meanwhile, cook the pasta in a large pot of salted, boiling water.

Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.

Originaire de la ville de Bologne, la sauce bolognaise italienne s'appelle « ragù » et fait partie des recettes italiennes le plus répandues. Voir les 8 secrets pour la réussir.Ils existent plusieurs variantes de cette recette : celle qu'on vous propose est une authentique recette familiale de Bologne. La sauce bolognaise est parfaite pour assaisonner des tagliatelle ou pour préparer des lasagnes.

Sauce bolognaise : l'authentique ragù alla bolognese italien

500 g de paleron de boeuf haché

300 g de chair à saucisse

g de pancetta ou 100 g de lard ou lardons de bonne qualité

700 g de coulis de tomate

verres de lait

branche de céleri

carotte

oignon

½ verre de vin rouge ou vin blanc sec

c. à s. de concentré de tomates

c. à s. d'huile d'olive

Sel ou sel fin

Poivre du moulin

feuilles de laurier

Pelez et ciselez finement l&#039;oignon. Pelez la carotte et coupez-la en petits d&amp;eacute;s. Lavez la branche de c&amp;eacute;leri et coupez-la en petits d&amp;eacute;s. R&amp;eacute;unissez le tout dans un bol.Coupez la pancetta en lardons, faites-la rissoler dans une casserole avec l&#039;huile d&#039;olive.&amp;nbsp;Ajoutez le m&amp;eacute;lange oignon, carotte et c&amp;eacute;leri, faites rissoler quelques secondes puis baissez le feu &amp;agrave; feu tr&amp;egrave;s doux et poursuivez la cuisson jusqu&#039;&amp;agrave; ce que les l&amp;eacute;gumes blondissent.

Ajoutez la chair &amp;agrave; saucisse &amp;eacute;miett&amp;eacute;e, faites-la saisir puis ajoutez la viande de b&amp;oelig;uf hach&amp;eacute;e.Faites saisir la viande en m&amp;eacute;langeant de temps en temps, d&amp;eacute;glacez avec le vin, laissez cuire jusqu&#039;&amp;agrave; ce que le vin soit compl&amp;egrave;tement &amp;eacute;vapor&amp;eacute;.Ajoutez le lait et laissez-le absorber par les ingr&amp;eacute;dients. Ajoutez le coulis de tomate, le concentr&amp;eacute;, les feuilles de laurier, du sel et du poivre du moulin.

Couvrez la casserole et faites mijoter le rag&amp;ugrave; pendant 2 &amp;agrave; 3 heures &amp;agrave; feu tr&amp;egrave;s doux. Si de l&#039;huile reste &amp;agrave; la surface, &amp;ocirc;tez-la avec une grosse cuill&amp;egrave;re. Une fois cuit, rectifiez &amp;eacute;ventuellement l&#039;assaisonnement en ajoutant du sel et du poivre, &amp;ocirc;tez les feuilles de laurier et r&amp;eacute;servez le rag&amp;ugrave; au chaud si vous l&#039;utilisez toute de suite.&amp;nbsp;

Si vous souhaitez conserver cette sauce, laissez-la refroidir puis mettez-la dans un bocal en verre herm&amp;eacute;tiquement ferm&amp;eacute; et conserver au r&amp;eacute;frig&amp;eacute;rateur jusqu&#039;&amp;agrave; 4 jours, pas au del&amp;agrave;.&amp;nbsp;

Cook the easiest, most rich and luscious bolognese in the slow cooker. Just prep the ingredients and let this family favourite dinner take care of itself.

Best-ever slow-cooker bolognaise

18.20 gm extra virgin olive oil

1kg 5 Star Extra Lean Beef Mince

dry red wine

bottle tomato passata

bay leaves

Italian herbs

brown onion, finely chopped

carrot,

celery stalks, finely chopped

chicken stock powder

tomato paste

sugar

dried spaghetti

parmesan,

Switch up your regular pasta bake game with our supercharged, flavour-packed recipe – a true Mingle masterpiece!

Cheesy, Saucy, Bolognaise-y Pasta Bake Elevated with a Mingle Twist

pasta

sachet Mingle’s Spag Bol Recipe Base

mince

zucchini, grated

capsicum, chopped

carrot, grated

onion, diced

beef stock

tomatoes

passata

cheese

oat milk

tbsp Mingle’s Garlic and Herb Seasoning

flour

butter

Preheat oven to 200 degrees Celsius

Cook your spaghetti bolognaise mix as per instructions on the back of the Mingle’s Spag Bol sachet

Meanwhile, lightly cook your pasta until it’s semi soft (it will cook the rest of the way in the oven)

To make the white sauce, melt butter in a saucepan, then slowly whisk in the flour.

Take the saucepan off the heat and stir in oat milk and 2 tbsp of Mingle’s Garlic and Herb Seasoning

Return to the heat and stir continuously to avoid lumps.

Stir in a handful of cheese until melted and well combined.

Stack pasta in greased tray, layer with the white sauce, the bolognaise mix, and another layer of white sauce.

Top it off with a generous sprinkle of cheese and bake for 15-20 minutes or until the cheese is golden brown.

Slice, serve, and enjoy!

Savour the classic taste of lasagna in a heart-warming soup, all for less than $20!

Mingle’s Frugal Feast: Trendy-setting Lasagna Soup!

brown onion, sliced =  0.63

carrot, grated =  0.34

Pork & Beef mince, =  6.50

Reduced salt chicken stock, 1 carton =  2.75

pack of Mingle's Spag Bol Recipe Base =  1.50

Diced tomatoes, 1 can =  1.10

Tomato paste, about 3 tbsp =  0.90

Lasagna sheets, about 200 grams =  2.00

Parmesan cheese, =  2.00

Slice the brown onion and sauté it in a pot with a little olive oil until it turns translucent and aromatic. (

Add in the pork &amp;amp; beef mince to the pot and cook until brown.

Grate a carrot and toss it into the pot.

Sprinkle in a packet of Mingle&#39;s Spag Bol Recipe Base and let the flavours mingle until fragrant.

Add the tomato paste and diced tomatoes, followed by the chicken stock. Give it a good stir.

Break up the lasagna sheets and ensure they’re covered with liquid in the pot.

Sprinkle Parmesan cheese, cover with a lid and let it simmer for 10-15 mins on low heat.

Serve hot with an extra sprinkle of Parmesan.

Une sauce bolognaise coréenne!  Quand La Corée rencontre l&#x27;Italie pour donner un classique réconfortant.

Bolognaise coréenne

mL huile d'olive

moyen oignon finement haché

250 mL carottes finement hachées ((environ 2 à 3))

mL céleri finement haché ((environ 1 branche))

gousse ail (émincées)

mL gingembre pelé et émincé

227 g champignons de Paris blancs ou café hachés ((1 barquette))

g shitakes séchés (réhydratés dans l'eau)

500 g boeuf haché mi-maigre

156 mL pâte de tomate ((1 boîte de conserve))

60 mL sauce soya (faible en sodium)

45 mL sucre turbinado

45 ml sauce gochujang

350 g pâtes aux œufs (tagilatelle ou pappardelle)

mL parmesan en copeaux ou râpé

Revenir

Dans une grand faitout, faire revenir à feu moyen l&#x27;oignon dans l&#x27;huile d&#x27;olive pendant 3 minutes jusqu&#x27;à ce qu&#x27;il soit caramélisé.  Ajouter le mélange de carotte et le céleri et cuire 5 minutes. Incorporer l&#x27;ail, le gingembre, les champignons et les shitakes et laisser cuire 5 minutes, en baissant le feu au besoin.

Mijoter

Ajouter le boeuf et cuire jusqu&#x27;à ce que la viande brunisse. Ajouter la pâte de tomate, la sauce de soja, le sucre. Couvrir et laisser mijoter doucement à feu doux, en remuant de temps en temps, jusqu&#x27;à ce que la sauce épaississe pendant 30 minutes.

Préparation de la sauce bolognaise coréenne

Bouillir

Porter à ébullition une grande casserole d’eau bien salée. Cuire les pâtes selon les instructions sur l&#x27;emballage jusqu&#x27;à ce qu&#x27;elles soient al dente. Égoutter

Savourer

Répartir les pâtes dans des bols et garnir de sauce bolognaise. Servir avec du parmesan.

Préparation des pâtes

Top 9 bolognaise recipes from across the web

The most viewed bolognaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spaghetti Bolognaise Sauce

Baked meatballs with linguine

Bolognaise meat loaf recipe

Lentil and eggplant bolognaise

Sauce bolognaise : l'authentique ra...

Best-ever slow-cooker bolognaise

Cheesy, Saucy, Bolognaise-y Pasta B...

Mingle’s Frugal Feast: Trendy-setti...

Bolognaise coréenne

Top 9 bolognaise recipes from across the web

The most viewed bolognaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti Bolognaise Sauce

Baked meatballs with linguine

Bolognaise meat loaf recipe

Lentil and eggplant bolognaise

Sauce bolognaise : l'authentique ra...

Best-ever slow-cooker bolognaise

Cheesy, Saucy, Bolognaise-y Pasta B...

Mingle’s Frugal Feast: Trendy-setti...

Bolognaise coréenne

The most viewed bolognaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine