bolognese

Rigatoni with Summer Bolognese

Kosher salt

rigatoni (about 3 cups)

unsalted butter

onion,

carrots,

garlic,

salt and pepper

beef

tomato paste

dry white wine

multicolored cherry tomatoes, halved

basil,

cheese,

Rich tomato based meat sauce with beef and pork is combined with all the traditional ingredients of pasta bolognese for a flavorful weeknight meal that you can whip up in no time!

Homemade Bolognese Sauce

olive oil

garlic

onion (finely diced)

carrot (finely diced)

rib celery (finely diced)

pork

red wine (or beef broth)

milk

tomatoes (with juice)

Italian seasoning

bay leaf

salt

black pepper

pappardelle or tagliatelle (or another long pasta for serving)

Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.

Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.

Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt &amp; pepper to taste.

Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.

Toss pasta with sauce adding pasta water to thin out if needed.

Serve hot with parmesan cheese.

https://content.jwplatform.com/videos/kKC8qkh7.mp4

Bolognese Sauce is a pasta staple and a family pleasing recipe! A rich tomato based meat sauce with beef and pork is combined with onions, garlic, and veggies for an Italian favorite.

[Photograph: J. Kenji López-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get...

Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

For the Ragù Bolognese:

extra virgin olive oil

butter

ground lamb (or 85/15 ground beef)

veal

chicken livers, finely chopped (optional)

large onion, finely chopped (about 1 1/2 cups)

celery,

sage leaves, finely chopped

red pepper flakes (optional)

Italian plum tomatoes, preferably D.O.P. San Marzano

dry red wine (white works fine as well)

stock (or 2 cups low-sodium canned chicken broth)

bay leaves

Vietnamese or Thai fish sauce

heavy cream

Salt and black pepper

basil

For the Ricotta Mixture:

home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese

eggs

For the besciamella:

flour

dry whole milk mozzarella cheese, grated (see note)

nutmeg

To assemble:

For the Ragù Bolognese: Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming. Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.

Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring to a simmer over high heat. Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat, about 2 quarts of sauce total (you may need to add excess stock while cooking if your burner is cooking it too hot). A layer of fat may form on top during cooking, but do not skim it off. After cooking, remove bay leaves, add fish sauce and heavy cream and simmer until fat is emulsified, about five minutes. Season to taste with salt and black pepper. Remove from heat and allow to cool at room temperature for 30 minutes. Stir in parsley and basil. Bolognese will keep for up to 1 week in fridge, and will improve with time. Reheat until warm before using in lasagna.

While the ragù is simmering, make the ricotta mixture. Place ricotta in bowl of food processor or stand mixer fitted with whisk attachment and process/mix until smooth. Season to taste with salt and pepper. Add two eggs and minced herbs, and process/mix until incoroporated. Set aside at room temperature until ready to use.

Make the Besciamella: Heat butter in medium saucepan over medium-high heat until foaming subsides, stirring occasionally, about 1 minute. Add flour and stir with whisk until light blond in color and slightly nutty aroma develops, about 1 minute. Add garlic, and stir to combine. Whisking constantly, add milk in steady stream until fully incorporated. Bring to a simmer (mixture should thicken). Remove heat, add cheese and nutmeg, and whisk until fully melted. Whisking constantly, return to a simmer, remove from heat, and season to taste with salt and pepper. Set aside until ready to use.

Adjust oven racks to lower middle and lowest positions and preheat oven to 375 degrees. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking time. Drain in single layer on clean kitchen towels, or paper towels. Cover with second kitchen towel or paper towels and pat dry.

To Assemble: Add 1/6th of meat ragù (about 1 1/3 cups) to bottom of baking dish and drizzle with 1/2 cup besciamella. Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay). Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles. Spread remaining 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano. Baking dish should be very full at this point.

Place foil-lined rimmed baking sheet on lower rack to catch drips, then place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, rotating half way through baking. Remove from oven and allow to cool at room temperature for 10 minutes. Sprinkle with herbs, and serve.

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

The Best Slow-Cooked Bolognese Sauce Recipe

(1L) homemade chicken stock

powdered gelatin (4 to 6 packets; 30 to 45 grams),

(28-ounce; 800 grams) can peeled whole tomatoes, preferably San Marzano

(225 grams) finely minced chicken livers

(60 milliliters) extra-virgin olive oil

(450 grams) ground beef chuck (about 20% fat)

pork shoulder (about 20% fat)

(450 lamb shoulder (about 20% fat)

salt and black pepper

(225 grams) finely diced pancetta

onion, finely minced (about 8 ounces; 225 grams)

carrots, finely chopped (about 8 ounces; 225 grams)

garlic, minced

(about 25 grams) minced fresh sage leaves

(about 50 grams) minced fresh parsley leaves, divided

(475 milliliters) dry white or red wine

(235 milliliters) whole milk

(235 milliliters) heavy cream

Parmesan cheese

(30 milliliters) Vietnamese or Thai fish sauce,

To Serve:

pasta,

Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb; season with salt and pepper; and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.

Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.

Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.

Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)

Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing Parmesan at the table.

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Beef ragout

beefshin,

onions,finely chopped

carrots,finely chopped

celerysticks, finely chopped

garliccloves, sliced

tomato purée

red wine

rosemary

tomatoes

beef stock

parmesan,grated, and pappardelle (see 'Goes well with', below), to serve

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.

Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving – it tastes better if made a day ahead.

When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Summer Bolognese

garlic cloves, thinly sliced

chicken

cherry tomatoes

red chile,

bucatini, spaghetti,

Tbsp. unsalted butter,

basil leaves, torn if large

Bon Appétit

Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5–7 minutes.

Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4–6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.

Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4–6 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz. Parmesan, and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.

Transfer pasta to a platter. Top with more Parmesan.

Chicken Bolognese

chicken breast chicken

carrot,

onion, finely chopped

chili powder

evaporated milk

(or tomato sauce

kosher salt,

rigatoni

parsley

Parmesan,

Katie Lee makes Chicken Bolognese, as seen on Food Network's The Kitchen

Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.

Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.

Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.

Fresh Pasta With 20 Minute Sausage And Beef Bolognese Sauce

carrot

onion

Italian sausage, ground

beef, 80/20

garlic cloves, sliced

Salt and pepper

(28 ounce) can crushed tomatoes

parsley,

Grana Padano cheese, grated,

Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce

Fabio Viviani's Pappardelle with Sausage and Beef Bolognese Sauce is displayed as seen on The Kitchen, Season 15.

Bring 4 quarts salted water to a boil in large pot.

In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.

Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.

Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.

Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

Mr Viviani is a charming young man with a book to sell on one of my favorite cooking shows, but no matter how hard you try, some things just can't be done in 20 minutes. Bolognese sauce is one of those things.  Cooking is food+time+temperature. Alter any of those things and the results change.  The ingredients were fairly basic and typical, but the temperatures and especially the time were off. If you don't drain the grease from the meat it's oily and greasy. If you follow the recipe and serve this ground pork and beef sauce after 20 minutes the beef will have that remarkable leathery chewiness that only ground beef can give you when not cooked long enough. If you only have twenty minutes to steal from your soul sucking corp. job pick up a bucket of chicken or a rotisserie chicken from the grocery or heat up some wieners and a can of bush's beans and take 20 minutes to make a nice salad. Hey, how about tuna or chicken salad sandwiches. Or home made soup? Take Sunday afternoon (or when every you can get a couple hours to ignore your cell phone) and show your family and loved ones who your really are. Everybody has always worked their tails off....why do you think it's call "Sunday Sauce" in the Italian neighborhoods? That's when they could 'take the time". You deserve to make you life special. This sauce ain't it.

We loved this, especially for it's simplicity.  I'll always try a recipe exactly as shown/listed.  The sauce was on the thick side, but it clearly states to add pasta water and it totally does the trick.  Actually makes the flavors meld together even more.  That being said the only changes I would make would be to add some red pepper flakes, because we like a little heat too, use a little less EVOO because you'll get some oil from the meat and use a fresh linguine instead of pappardelle.  The pasta was just a little too big for our liking.  I may have added an additional garlic clove or two, but that's because we LOVE garlic....  GREAT for a weeknight.

Delicious. Easy too make. The sauce was very flavorful but I did add a little red pepper for an additional zip. I will make this again.

Excellent!! I added a dash of red pepper flakes before starting the onion. The addition of the pork (I had breakfast sausage on hand) was so tasty. Mmm!

Added red pepper flakes and let it simmer a little longer - super tasty!

Love this very easy to make but trust the reviews. 

Make day before to meld the flavors. Still easy ( I make a big batch on a free night) eat all week or freezes great. 

Drain fat

Add red pepper flake and more garlic to taste 

I substituted the wine with chicken broth and basalmic glace. My family thoroughly enjoyed we will definitely be making this again and again. 

I cooked the meats 3/4 way first to drain the fat. Very good flavor after simmering for 1 hour. My husband loved it.

This is a great easy recipe! If you have the time let it simmer a couple of hours. Directions are easy leaving room for your touch the next time you make it. ( like more garlic some fresh tomato’s little more simmer time.)

Well, wasn't really 20 minutes with the chopping, grating.  Very disappointed.  Just not much taste.

https://www.foodnetwork.com/videos/pappardelle-with-bolognese-5243655

Fabio Viviani makes pasta with a quick sausage and beef bolognese sauce.

Pappardelle with Bolognese

La ricetta tradizionale emiliana delle lasagne alla bolognese classiche con tutti i passaggi: dalla preparazione del vero ragù alla gratinatura in forno.

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