bolognese sauce

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)

beef

pork

red wine (or beef broth)

milk

tomatoes (with juice)

tomato paste

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.

Recipe video above. My everyday Bolognese recipe I make over and over again. This Meat Sauce has terrific depth of flavour for such a quick recipe - though if you have the time, it&#x27;s stellar cooked slowly for a couple of hours. My 3 &quot;secret&quot; tips are: Worcestershire Sauce, Beef Bouillon Cubes and a touch of sugar. 

Spaghetti Bolognese

garlic (, minced)

onion (, finely chopped (brown, yellow or white))

beef bouillon beef

/ 28 oz can crushed tomato ((or tomato passata))

tsp white sugar (, if needed (Note 3))

Worcestershire sauce

bay leaves

thyme ((or 1/2 tsp dried thyme

Salt and pepper

400 g / 13 oz spaghetti (, dried)

Parmesan cheese (and finely chopped parsley (optional))

Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.

Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.

Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally. (See note 5 for slow cooking option)

Adjust salt and pepper to taste right at the end. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.

Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.

Divide between bowls. Garnish with parmesan and parsley if desired.

Tossing Sauce and Spaghetti  (optional, Note 4)

A good bolognese sauce is cooked slowly, puttering away on the stove for hours as the deep meaty flavors develop but it's so easy in the slow cooker!

Slow Cooker Bolognese Sauce (Pasta Meat Sauce)

celery sticks (finely diced)

carrots

ground beef (we prefer beef with 15% or 20% fat content)

Salt and black pepper

parsley (plus more to serve)

Tbsp sugar

dry white wine (Pinot Grigio or Chardonnay)

28 oz each canned crushed tomatoes (or canned whole tomatoes, crushed)*

bay leaf (optional)

Pasta and Parmesan (or your favorite Italian cheese to serve)

In a large deep pan, heat 1/4 cup olive oil. Add onion, celery and carrots and sauté until softened (8-10 mins). Add garlic and 1/2 cup parsley and stir 30 seconds or until garlic is fragrant. Transfer to slow cooker.

In the same pan (without washing it), add ground beef, season with 1 tsp salt, 1/4 tsp pepper and sauté until cooked through and no longer red (6-10 mins). For leaner sauce, you can spoon off and discard excess oil at this point keeping 3 Tbsp oil in the pan. Add 1 cup white wine and sauté on med/high heat until wine has completely evaporated (8-10 mins). Transfer meat to slow cooker.

Add 1 cup milk, 1 bay leaf, 1 Tbsp sugar, and both cans of tomatoes with juice and stir to combine.

Cover and cook on low 8 hours or on high 3-4 hours. If it it seems too liquidy, let it cook with the lid off for the last 30 minutes.

Season with more salt to taste (I added nearly 1 tsp more salt). Serve generous amounts of bolognese sauce over your favorite pasta, topped with cheese and garnished with fresh parsley.

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

Instant Pot Bolognese

pancetta (or center cut bacon, chopped)

unsalted butter

onion

celery (about 3/4 cup, minced)

carrots (about 3/4 cup, minced)

lb beef

dry white wine (such as Pinot Grigio)

28 oz cans crushed tomatoes (I love Tuttorosso)

kosher salt and fresh black pepper (to taste)

half & half cream

parsley

Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.

Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.

Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.

Add the wine and cook until it reduces down, about 3-4 minutes.

Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.

Natural release, stir in the half &amp; half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.

This thick and hearty meat sauce recipe is sure to become a family favorite!

Bolognese Sauce

celery

black pepper (plus more to taste)

(a few grates) fresh nutmeg

beef (85% lean)

garlic cloves, crushed

dry red wine

tomatoes (28 ounces)

Add the oil to a dutch oven, or heavy bottomed pot over medium-low heat. Add the carrots, celery and onion and brown for 15 minutes

Turn the heat up to medium, then add the ground beef to the pot and cook until browned though. Drain any grease from the pot, then season with salt, pepper nutmeg and fresh garlic.

Stir in the tomato paste, then pour in the wine, making sure to scrape up the bottom of the pot. Bring to a simmer and leet reduce for 2-3 minutes.

Pour in the milk and tomatoes, stir and bring to a simmer.

Turn the heat back to low, stir and then let the sauce cook for for 1 1/2 hours, stirring occasionally.

The most delicious Italian ragu made with well-marbled short rib, cooked to tender perfection in just under an hour using the Instant Pot!

Instant Pot Short Rib Ragu with Gnocchi

tbsp (15 mL) vegetable oil

lbs bone-in short ribs (or 1 lb boneless short ribs)

yellow onion, small diced

carrots,

celery,

garlic,

(28 oz) can crushed tomatoes*

basil

beef broth

red pepper flakes

salt and freshly cracked black pepper,

Parmesan cheese,

Turn your instant pot/pressure cooker on to Saute mode, adjust to high heat. While it heats up, add in vegetable oil, then pat short ribs dry with a paper towel. Generously season the meat with kosher salt and pepper on all sides.

Add the seasoned short ribs to the hot Instant Pot and sear the meat on all sides just until browned. Remove short ribs from pot and set aside on a plate.

Add onion, carrots, and celery to the pot, and saute the veggies until the onions are translucent, softened, and golden, about 3-5 minutes. Add in garlic and cook for one minute, stirring to ensure the garlic doesn't burn.

Add short ribs, crushed tomatoes, beef broth, fresh or dried basil, salt and crushed red pepper to pot. Set Instant Pot to the stew/meat setting for 35 mins. When it’s done, let the Instant Pot release the steam for 10 minutes, then carefully turn the vent for manual release until there is no more steam and the pressure tab has fully lowered and the lid is safe to open.

Remove the bones and any fresh herb stems, then use a pair of tongs or some forks to gently shred the short ribs in the pot.  If desired, set the Instant Pot to saute again to thicken the sauce. Skim excess fat off the top of the ragu, taste for seasoning, then add kosher salt and black pepper as needed.

Serve hot over pasta, gnocchi, mashed potatoes, etc. and garnish with lots of freshly grated parmesan cheese. Keep in an air-tight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 6 months.

Ground beef slowly braised in aromatic tomato sauce with onions, garlic, carrots and celery this bolognese sauce is what you want to serve with your pasta! 

Olive oil

Onion (diced)

Carrots (diced)

Celery (diced)

Garlic

Basil basil

400 grams/14 ounces Canned Diced Tomatoes

Tomato Passata/Crushed Tomatoes

water

tsp Dried Oregano

lbs Ground Beef (extra lean)

lbs Spaghetti

In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef and brown it until the beef is no longer pink inside while stirring the whole time and making sure to break up the beef. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.

Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 2.5-3 hours stirring it once in a while.

When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)

Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.

This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family! Ground beef slowly braised in aromatic tomato sauce with onions, garlic, carrots and celery is what you want to serve with your pasta! 
Print out this recipe at https://vikalinka.com/spaghetti-bolognese/
Ingredients
1 tbsp Olive oil
1 Onion diced
2 Carrots diced
2 Celery stalks diced
2-3 cloves Garlic
5-6 leaves Fresh Basil or 2 tsp dried basil
400g/14oz Canned Diced Tomatoes
500g/17oz Tomato Passata/Crushed Tomatoes
250ml/1 cup water
2 tsp Dried Oregano
1 lbs Ground Beef extra lean
Salt and pepper to taste
1 lbs Spaghetti
#pastasauce

Traditional Spaghetti Bolognese (Classic Italian Sauce) #bolognese #spaghettibolognese

This is the BEST Bolognese Sauce Recipe, and it&#039;s easy to make. It&#039;s a staple in my home, I make a big batch and have meals for several nights.

pancetta (chopped (or center cut bacon))

butter

celery (minced)

carrots (minced)

95% beef

white wine

tomatoes (I love Tuttorosso)

salt and fresh pepper

half & half

In a deep heavy saute pan, sauté pancetta until fat melts.

Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.

Add wine, cook until it reduces down, about 3-4 minutes.

Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally.

Add half &amp; half and parsley, cook 2 minutes longer.

Beef Bolognese is a delicious meat-based sauce served with pasta, and topped with basil and freshly grated cheese. This is the best bolognese sauce recipe outside of Italy!

Beef Bolognese Recipe

basil leaves (medium-large)

extra virgin olive oil

butter (unsalted, divided)

½ small yellow onion (peeled & minced)

carrot

celery (optional)

chuck

Kosher salt

dry white wine (a good drinking wine)

whole nutmeg

can imported Italian roma tomatoes (preferably San Marzano)

For serving:

pasta (cooked according to package instructions)

Parmigiano-Reggiano

Set a heavy bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.

Add 2 tablespoons butter to the oil. Add the minced onion, carrot and celery and sauté until the vegetables have lightly browned.

Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink.

Season with salt and continue cooking &amp; stirring until the ground chuck is completely cooked through.

Add the wine and cook until it has almost evaporated, stir occasionally.

Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often, until the milk has almost evaporated.

In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.

Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering.

Cook uncovered for 3 hours, stirring every 10-15 minutes.

If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed.

When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.

For Serving:

Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Serve with grated Parmigiano-Reggiano.

Enjoy!

https://embed.mediavine.com/videos/i0ztuWAPu

Beef Bolognese is a super flavorful pasta dish with a delicious meat sauce. Bolognese Sauce is traditionally made with beef and served with flat pasta, and I think that's the best way to do it. The beef is cooked to perfection, the pasta is amazing, and it's topped with fresh basil leaves and grated Parmigiano-Reggiano. This is the best bolognese sauce recipe and I can't get enough if it!

beef bolognese

A made from scratch Bolognese sauce with ground beef, crispy pancetta, a flavorful tomato base, over delicious pasta. The ultimate pasta sauce.

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