Anybody got a good recipe for me for a good spaghetti bolognese?!
I want to make a cool spag bolWww@FoodAQ@Com
Answers:
SPAGHETTI BOLOGNESE
1 lb!. ground round
1 (15 oz!.) can whole tomatoes
1 (15 oz!.) can tomato sauce
2 med!. onions
5 garlic cloves
6 or 7 lg!. mushrooms
1 green pepper
2 tsp!. ready to use oregano
2 tsp!. ready to use basil
1 bay leaf
1/2 tsp!. dry thyme
Fresh ground pepper to taste
1/2 c!. olive oil
1 lb!. spaghetti
Parmesan cheese, grated
Extra virgin olive oil
Peel and chop onions, garlic cloves, mushrooms and green pepper!. Put large skillet on burner and heat olive oil on medium high setting!. Add onions, garlic, mushrooms, and green pepper!. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong!. Pour all ingredients into a bowl and reserve for later!.
Return skillet to heat and add ground beef!. Fry until browned and break apart into small clumps!. Returned fried vegetables to the skillet!. Add whole tomatoes and chop them up!. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper!. Mix ingredients well!. Cover skillet and turn heat down to simmer!. Simmer for 30 minutes!.
Bring a large saucepan of salted water to the boil!. Add spaghetti, a little at a time!. Stir and add extra virgin olive oil to avoid sticking!. Cook for 10 minutes or until just cooked through (no hard white center)!. Drain and run cool water through spaghetti!. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese!. Mix well!.
Remove sauce from stove and pour into a bowl!. Spaghetti bolognese is now ready to serve!.
OR
SPAGHETTI BOLOGNESE
1/4 lb!. mushrooms, sliced
1 carrot, sliced
1 clove garlic, crushed
1/2 c!. chopped onion
1/2 c!. celery
1/2 c!. green pepper
2 tbsp!. oil
3/4 lb!. bulk Italian sausage
2 (15 oz!.) cans tomato sauce
1/2 c!. water
1/4 c!. red wine
1 tsp!. sugar
1/2 tsp!. Italian seasonings
1 lb!. pasta
Saute mushrooms, carrots, garlic, onion, celery and green pepper in oil!. Add sausage and brown!. Drain fat, add tomato sauce, water, red wine, sugar and Italian seasoning!. Serve over hot spaghetti!. Serves 6!.
JMWww@FoodAQ@Com
1 lb!. ground round
1 (15 oz!.) can whole tomatoes
1 (15 oz!.) can tomato sauce
2 med!. onions
5 garlic cloves
6 or 7 lg!. mushrooms
1 green pepper
2 tsp!. ready to use oregano
2 tsp!. ready to use basil
1 bay leaf
1/2 tsp!. dry thyme
Fresh ground pepper to taste
1/2 c!. olive oil
1 lb!. spaghetti
Parmesan cheese, grated
Extra virgin olive oil
Peel and chop onions, garlic cloves, mushrooms and green pepper!. Put large skillet on burner and heat olive oil on medium high setting!. Add onions, garlic, mushrooms, and green pepper!. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong!. Pour all ingredients into a bowl and reserve for later!.
Return skillet to heat and add ground beef!. Fry until browned and break apart into small clumps!. Returned fried vegetables to the skillet!. Add whole tomatoes and chop them up!. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper!. Mix ingredients well!. Cover skillet and turn heat down to simmer!. Simmer for 30 minutes!.
Bring a large saucepan of salted water to the boil!. Add spaghetti, a little at a time!. Stir and add extra virgin olive oil to avoid sticking!. Cook for 10 minutes or until just cooked through (no hard white center)!. Drain and run cool water through spaghetti!. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese!. Mix well!.
Remove sauce from stove and pour into a bowl!. Spaghetti bolognese is now ready to serve!.
OR
SPAGHETTI BOLOGNESE
1/4 lb!. mushrooms, sliced
1 carrot, sliced
1 clove garlic, crushed
1/2 c!. chopped onion
1/2 c!. celery
1/2 c!. green pepper
2 tbsp!. oil
3/4 lb!. bulk Italian sausage
2 (15 oz!.) cans tomato sauce
1/2 c!. water
1/4 c!. red wine
1 tsp!. sugar
1/2 tsp!. Italian seasonings
1 lb!. pasta
Saute mushrooms, carrots, garlic, onion, celery and green pepper in oil!. Add sausage and brown!. Drain fat, add tomato sauce, water, red wine, sugar and Italian seasoning!. Serve over hot spaghetti!. Serves 6!.
JMWww@FoodAQ@Com
INGREDIENTS
1 pound lean ground beef
1/2 pound sausage
1/2 medium onion, chopped
1 cup milk
3/4 cup of a Red Cooking Wine
3 beef bouillon cubes
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 pound spaghetti, cooked
DIRECTIONS
Chop ground beef and sausage until well minced!. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes!.
Add milk and simmer until almost evaporated, about 4 minutes!.
Add red cooking wine and beef bouillon!. Simmer about 4 minutes!.
Add canned tomatoes and tomato paste!. Simmer about 15-20 minutes until sauce is thick!. Serve with cooked spaghetti!.
Www@FoodAQ@Com
1 pound lean ground beef
1/2 pound sausage
1/2 medium onion, chopped
1 cup milk
3/4 cup of a Red Cooking Wine
3 beef bouillon cubes
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 pound spaghetti, cooked
DIRECTIONS
Chop ground beef and sausage until well minced!. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes!.
Add milk and simmer until almost evaporated, about 4 minutes!.
Add red cooking wine and beef bouillon!. Simmer about 4 minutes!.
Add canned tomatoes and tomato paste!. Simmer about 15-20 minutes until sauce is thick!. Serve with cooked spaghetti!.
Www@FoodAQ@Com
A true Bolognese sauce would take a whole afternoon to make!.
You could probably find a nice recipe online but here goes:
In a nutshell you would saute a small dice of mirepoix in some olive oil until tender!. Add your meat and brown it!. ( I like a blend of ground beef, veal & pork) Next add some high-quality canned tomatoes!. (drain some of the liquid) Simmer on low heat for at least 4 hours until the sauce has cooked down by about 1/3 or so!. (at work our marinara and Bolognese is a 6-8 hour chore) Skim off the grease, add a bit of whole milk and salt & pepper to taste!.
It would be worth it but do you have the time!?Www@FoodAQ@Com
You could probably find a nice recipe online but here goes:
In a nutshell you would saute a small dice of mirepoix in some olive oil until tender!. Add your meat and brown it!. ( I like a blend of ground beef, veal & pork) Next add some high-quality canned tomatoes!. (drain some of the liquid) Simmer on low heat for at least 4 hours until the sauce has cooked down by about 1/3 or so!. (at work our marinara and Bolognese is a 6-8 hour chore) Skim off the grease, add a bit of whole milk and salt & pepper to taste!.
It would be worth it but do you have the time!?Www@FoodAQ@Com