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Where can i get a really good recipe for Spaghetti with a red wine Bolognese sauce?

I’m supposed to be cooking a meal for four, of spaghetti with a red wine bolognese sauce because I lost a bet. So it’s got to be top class. Where can I find a really good recipe. Cheers

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12 Responses to “Where can i get a really good recipe for Spaghetti with a red wine Bolognese sauce?”

  1. Sugar PIe said:

    Bolognese Sauce, Olive Garden

    4 Tbsp Olive Oil
    2 ea Onion, Carrot, Celery stick finely chopped
    4 cloves Finely Chopped Garlic
    1 lb. Ground Beef
    12 oz Skinned Italian Sausage
    2 cups Red Wine (Chianti is great!)
    36 oz Chopped Tomatoes Crushed (ground)
    2 tsp Chopped Rosemary
    2 tsp Chopped Sage
    Salt (as needed)
    Pepper (as needed)

    Heat oil in a large pan. Add celery, carrot, onion, garlic and cook gently about 5 minutes.

    Add the meat, cook 10 minutes over medium heat, stirring occasionally.

    Deglaze pan with wine, let reduce.

    Add tomatoes and remaining ingredients, simmer slowly about 1 hour.

    Toss and serve over fresh, hot pasta. Serves 8.

    –Olive Garden website

  2. rebecca209729 said:
  3. Boss said:

    google it

  4. Karen J said:

    Servings: 2
    Level of difficulty: Easy
    Preparation Time: 45 minutes
    Cooking Time: 2 hours 30 minutes

    Ingredients
    For the Bolognese
    50ml Olive oil
    200g organic beef mince
    2 red onions
    4 garlic cloves
    1 tsp tomato puree
    1 tbsp chopped thyme leaves
    100ml Red wine
    400g Italian tinned plum tomatoes

    For the spaghetti
    200g spaghetti
    2 tbsp Olive oil
    grated Parmesan cheese, to serve

    Method
    1. Heat the oil in a heavy saucepan and fry the beef until lightly browned. Remove from the pan and pour in the remaining oil

    2. Add the onion and garlic and cook over a gentle heat for 20 minutes, until softened.

    3. Return the beef to the saucepan and stir in the tomato puree, thyme , red wine and chopped tomatoes. Cook for 2 hours on a very low heat, until the mixture is dark, rich, and glossy.

    4. Cook the pasta according to the instructions on the packet. Drain and toss in the oil. Serve immediately with the Bolognese sauce and freshly grated Parmesan cheese.

  5. phyllis p said:

    Spaghetti Bolognese – Bolognese sauce usually features at least two different kinds of meat, the meat is usually minced, not ground, and milk or cream in some measure is added at some point. This is my adaption of the Bolognese recipe. 3 Tb olive oil
    3 TB butter
    1 large onion, finely chopped
    2 stalks celery finely chopped
    2 carrots finely chopped (size of a wooden match head)
    2 bay leaves
    1/2 tsp dry oregano (more to taste) 1 tsp fresh
    1/4 cup red wine (optional)
    1 14 oz and 1 28 oz can tomatoes (36 oz all together)
    14 oz tomato sauce – homemade, or commercial, Hunts or similar
    1 lb good quality beef, minced
    1/4 lb ground pork or Italian style pork sausage broken up in small pieces
    salt
    chili pepper or pepperoncino, small piece (more to taste)
    IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 – 4 minutes.

    ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

    ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)

    USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.

    YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later. Hope you like it. It’s grrrrr8………….Flo

  6. Amy M said:
  7. wickedchef said:

    This is the best I can do for you – homemade all the way! The Tortellini is much better that spaghetti, though.

    Gourmet Bolognese Sauce with Tortellini

     2 tablespoons butter
     1 tablespoon olive oil
     3 slices bacon, chopped
     3 tablespoons sliced prosciutto, chopped
     1 medium onion, chopped
     2 small carrots, chopped fine
     2 celery stalks, chopped fine
     1/2 pound ground beef
     1/2 pound ground veal
     1/4 pound ground pork
     1 cup chicken broth
     1 cup red wine
     2 cups Italian plum tomatoes peeled and chopped (one 1 pound can – well drained)
     1 clove Garlic
     1/4 teaspoon grated nutmeg
     2 cups hot water
     3/4 pound mushrooms, sliced
     2 chicken livers, chopped
     1/4 cup parsley, chopped
     1/2 cup heavy cream
     Salt and freshly milled pepper to taste

    Melt the butter with the oil in large, deep frying pan. Cook chopped bacon over medium heat until soft, then add prosciutto, pulling apart the fine slices. Cook for one minute. Lower heat slightly. Add onion, carrots, celery and cook until vegetables are soft.
    Raise heat, and stir in ground beef, veal and pork. Cook, breaking apart with a wooden spoon, until meat crumbles. Add broth and wine, and cook to thicken slightly, about 10 minutes. Add tomatoes, clove, nutmeg, and hot water. Lower heat to medium low. Cook partially covered about 3/4 hour, stirring frequently.
    Five minutes before serving, add mushrooms, chicken livers and parsley. Blend in heavy cream. If the sauce is thin, cook for a few minutes more over low heat. Add salt and freshly milled pepper.

    Good Luck!

  8. jet0001z said:

    folks have answered most of it.. i would just say half beef mince half pork mince and 2ounces of well chopped kidneys is the way they do it in venice..bon appetit! jet

  9. lexo80 said:

    From me.

    There are many recipes for Bolognese sauce. Most of the authentic ones involve things like milk, nutmeg and ham. Ignore them. You don’t want to go authentic. I’ve tried them, and it makes little difference. Follow my recipe instead.

    For four people you will need:

    1 large onion, chopped really finely

    1 large carrot, ditto

    1 stalk of celery, ditto (you’ll have to buy a whole head, probably)

    6 cloves of garlic, crushed

    Dried whole chili pepper

    At least three regular-sized cans of tinned chopped tomatoes, preferably San Marzano tomatoes (they’re sweeter), but the classiest brand you can get will do. You might want 4 cans to be on the safe side

    I tube of squeezy tomato puree

    Dried oregano

    600g steak mince

    2 dried bay leaves, rinsed

    1 level tablespoonful of sugar

    A chunk of parmesan cheese

    Fresh basil

    1 bottle of Italian red wine, preferably Valpolicella

    A whole packet of spaghetti

    Olive oil

    Sea salt, preferably in a salt mill

    Freshly ground black pepper

    1. Finely chop the onion, the peeled carrot, and 1 stalk celery. And I mean finely. Get medieval on them. You don’t want big chunks of veg in your finished sauce – you want them chopped so finely they’ll nearly dissolve. (They won’t actually, but you’ll feel better for the effort.)

    2. Heat a generous tablespoonful of olive oil in a large saucepan. When it’s hot, throw in the chopped veg and 1 crumbled dried chili pepper. Don’t be tempted to go nuts with the chili, you want background warmth, not blow-your-head-off heat. Put a lid on the pan – preferably a heatproof glass lid so you can keep an eye on it without having to take the lid off. If you only have a metal lid, take it off now and again to keep an eye on it. Season with salt and pepper and TASTE IT to make sure it tastes nice. Cook till soft over a medium/low heat, roughly 20-30 minutes.

    3. When the onion is soft and golden and the other veg are likewise sweating generously, tip it all out onto a plate.

    4. Add another glug of olive oil to the pan. Up the heat. Add the mince in batches, cooking it so it sweats off all the moisture and browns a bit. This will take longer than you think. DO NOT try to cook all the mince at once. Mince tastes good for the same reason steaks do – because it’s browned in hot fat. Mince that boils in its own grey juice and isn’t allowed to cook any more than that will not taste good. As each batch cooks, you may find that the pan dries up and you need to add more olive oil. Do so. Nobody should pretend that this dish is diet-friendly.

    While the mince begins to colour, add to each batch a generous spoonful of dried oregano, freshly milled salt and freshly ground black pepper. TASTE IT to make sure it’s nice and herby and peppery. It’ll probably take at least 30 minutes to brown all the mince. As each batch cooks, you can add it to the plate containing the softened chopped onion/garlic/carrot/celery mixture.

    When the last batch of mince is brown and no longer bubbling but actually sizzling, tip in the rest of the cooked mince and chopped veg mixture. Stir it all together.

    5. Once your meat/veg mixture is nicely amalgamated, make sure the heat is up, then pour in about a third of the bottle of red wine. (The rest is yours to sip as you keep an eye on the sauce; we call it chef’s prerogative.) Let it bubble. Many experts will tell you that adding the wine at this point ‘hurts’ the meat. Ignore them. It’s mince, for God’s sake. Let it get all amalgamated with the other ingredients, so you have a heady winey herby meaty oniony mixture in your saucepan.

    6. When the wine has half evaporated, add the contents of the tins of chopped tomatoes, plus the bay leaves. Stir it in, then add half the contents of the tube of tomato puree. Stir that in too. Now add the sugar, and stir that in as well. Season with salt and pepper to taste.

    7. Now bring it to a simmer, and as soon as it’s bubbling turn the heat down and give it at least 45 minutes. When you see pink froth forming on the surface, spoon it off into an empty tomato tin and chuck it out when you’re finished – it’s excess acid from the tomatoes, and if you don’t get rid of it, it will give you heartburn.

    8. With half an hour to go, put a big saucepan 2/3 full of salted water on to boil. Wash and chop your basil. Grate a whole lot of parmesan cheese into a little dish. At this point, add the two remaining crushed garlic cloves. This meal has background subtleties too, but the garlic should be as upfront as the tomato, the cheese and the meat.

    9. With 15 minutes to go, put enough spaghetti for 4 into your saucepan of boiling water. Don’t put it in if the water isn’t boiling. The sauce should be done. If it is, turn the heat off underneath it. Basically, you can’t mess it up at this stage, and turning the heat off and putting a lid on it will not make it go cold. TASTE IT to make sure it tastes totally delicious. If it doesn’t, add careful amounts of salt and pepper until it does. If it still doesn’t, you did something wrong.

    10. The spaghetti will take 10-11 minutes. When it tastes right, drain it and divide it up into portions on plates or in bowls. Add plenty of grated parmesan to each serving of spaghetti.

    11. Generously ladle your by now rich and lustrous Bolognese sauce over each helping of cheese-dusted spaghetti. The sauce will melt the cheese, a bit. Add a good handful of rinsed, chopped fresh basil to each serving, for them that likes it. Offer more black pepper to the pepper fiends, and the remainder of the grated Parmesan to those who just don’t care anymoe.

    12. Eat. Enjoy. Whack someone who betrayed the Family.

  10. scrappykins said:

    Spaghetti with Bolognese Sauce

    1 tablespoon unsalted butter
    1 tablespoon extra-virgin olive oil
    4 garlic cloves, minced
    3 ounces thinly sliced pancetta, finely chopped
    1 medium carrot, finely diced
    1 medium onion, finely diced
    1 celery rib, finely diced
    1 pound coarsely ground beef chuck
    1 pound coarsely ground pork
    1/4 pound mortadella, cut into 1/4-inch dice (optional)
    1 tablespoon tomato paste
    1 cup dry white wine
    One 28-ounce can Italian whole tomatoes, chopped, juices reserved
    1 1/2 cups chicken or beef stock or low-sodium broth
    1/4 teaspoon freshly grated nutmeg
    3 tablespoons chopped flat-leaf parsley
    2 tablespoons chopped basil
    Salt and freshly ground pepper
    1 pound spaghetti
    1/4 cup heavy cream
    Freshly grated Parmesan cheese, for serving

    directions
    In a medium enameled cast-iron casserole, melt the butter in the oil. Add the garlic, pancetta, carrot, onion and celery and cook over moderately low heat until the onion is golden, about 5 minutes. Add the ground beef and pork and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes. Stir in the mortadella and tomato paste and cook for 2 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the tomatoes with their juices, the stock, nutmeg and 1 tablespoon each of the parsley and basil and bring to a boil. Season with salt and pepper and simmer over low heat, stirring occasionally, until very thick, about 1 1/2 hours. Keep warm.
    In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and return it to the pot.
    Stir the cream and the remaining 2 tablespoons of parsley and 1 tablespoon of basil into the meat sauce. Season the sauce with salt and pepper, then add 2 cups to the spaghetti and toss. Transfer the spaghetti to a large bowl, top with the remaining sauce and serve. Pass the Parmesan cheese at the table.

  11. Camilla1UK said:

    You’ll get plenty of answers, but one really good tip, if you are using wine, don’t use gut rot.

  12. acacia said:

    try Delia Smith recipe book




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