BEEF RECIPES
Bolognese Sauce...the Italian way!
Here are a few helpful tips when
cooking bolognese that will make this a
“truly tasty Italian meal”
“truly tasty Italian meal”
1. This is slow food. Do not skip, or rush
through the ingredients or the process.
through the ingredients or the process.
2. Allow your sauce to cook very gently for
several hours to deepen the flavors.
several hours to deepen the flavors.
3. Use bacon, because it truly enhances the flavor
4. Use the combo of ground meats.
I use 1 lb beef. and
1/2 lb Italian sausage
5. Make sure your ground meats are finely
broken up as you brown them.
6. Let the wine reduce by half
6. Use Tagliatelle Noodles or fettuccine pasta-
cook al dente- do not overcook
7. The proper way to serve- is to toss
the pasta with enough sauce to coat,
then dish out and add more sauce to each serving. Sprinkle it with
the cheese and chopped fresh parsley.
the cheese and chopped fresh parsley.
8. Play a little Frank or Dino while cooking –
with a big glass of Chianti of course!
10. Most of all, enjoy the process.
10. Most of all, enjoy the process.
bacon (or pancetta),
ready to add.
Simmer...
Add the butter, parsley, and cream.
Bolognese Sauce
1-½ lbs ground beef,
or (½ lb each beef, veal, sausage)
4 slices of bacon
1 T olive oil
1 large onion, (1-½ C chopped)
2 carrots (¾ C diced)
2 celery stalks (¾ C diced)
2 garlic cloves (1T diced)
1 t salt
½ t pepper
2 bay leaves
½ t thyme
½ t oregano
½ t cinnamon
½ t nutmeg
2 T tomato paste
1 C red wine
28 oz can diced tomatoes
14 oz can tomato sauce
1 C beef broth
½ C cream
2 t sugar
2 T butter
1 lb fettuccine pasta
3 T chopped fresh parsley
1 C Parmesan cheese
In a large pot, heat oil over medium heat.
Add bacon and cook until browned, 4-5 minutes.
Remove the bacon to a plate and add the onions,
carrots, and celery to the drippings. Cook until
1-½ lbs ground beef,
or (½ lb each beef, veal, sausage)
4 slices of bacon
1 T olive oil
1 large onion, (1-½ C chopped)
2 carrots (¾ C diced)
2 celery stalks (¾ C diced)
2 garlic cloves (1T diced)
1 t salt
½ t pepper
2 bay leaves
½ t thyme
½ t oregano
½ t cinnamon
½ t nutmeg
2 T tomato paste
1 C red wine
28 oz can diced tomatoes
14 oz can tomato sauce
1 C beef broth
½ C cream
2 t sugar
2 T butter
1 lb fettuccine pasta
3 T chopped fresh parsley
1 C Parmesan cheese
In a large pot, heat oil over medium heat.
Add bacon and cook until browned, 4-5 minutes.
Remove the bacon to a plate and add the onions,
carrots, and celery to the drippings. Cook until
soft, 4-5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and
nutmeg; stirring for 30 seconds to blend. Add
the ground meat, breaking up to cook until
browned, about 5 minutes. Add the tomato
paste and cook, stirring for 1-2 minutes. Add the
wine, stirring to deglaze the pan and remove any
browned bit from the bottom of the pan. Reduce
by half, about 2 minutes. Add the tomatoes,
tomato sauce, beef broth, and sugar. Bring to
a boil then reduce heat to medium low and
simmer, stirring occasionally until thickened,
about 1-½ hours. Stir in the cream, butter,
and parsley. Simmer for 2 minutes. Remove the
bay leaves, and adjust the seasoning to taste; add
more salt if necessary. Remove from heat, cover pot
and keep warm until ready to serve.
Meanwhile, bring a large pot of salted water
to a boil and cook the pasta for 8-10 minutes.
Serve with sauce and top with parmesan cheese
and fresh parsley.
nutmeg; stirring for 30 seconds to blend. Add
the ground meat, breaking up to cook until
browned, about 5 minutes. Add the tomato
paste and cook, stirring for 1-2 minutes. Add the
wine, stirring to deglaze the pan and remove any
browned bit from the bottom of the pan. Reduce
by half, about 2 minutes. Add the tomatoes,
tomato sauce, beef broth, and sugar. Bring to
a boil then reduce heat to medium low and
simmer, stirring occasionally until thickened,
about 1-½ hours. Stir in the cream, butter,
and parsley. Simmer for 2 minutes. Remove the
bay leaves, and adjust the seasoning to taste; add
more salt if necessary. Remove from heat, cover pot
and keep warm until ready to serve.
Meanwhile, bring a large pot of salted water
to a boil and cook the pasta for 8-10 minutes.
Serve with sauce and top with parmesan cheese
and fresh parsley.
Enjoy!
more recipes @ http://rita-may-recipes.blogspot.com
