RACHAEL RAY'S BIG BOY BOLOGNESE
Racahel Ray taught this recipe to Christian Slater and served it over papardelle noodles. Looked so good, I made it that night! Only thing is I used proscuitto instead of the pancetta as my local butcher didn't have any! I served it over spaghetti squash... I also used some asiago cheese...
Provided by Cadillacgirl
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.
- Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.
- When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
- Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
- Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
Nutrition Facts : Calories 684, Fat 38.1, SaturatedFat 15, Cholesterol 161.6, Sodium 997.8, Carbohydrate 14.9, Fiber 2.1, Sugar 8.6, Protein 47.4
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Amelia Pope
[email protected]I would definitely recommend this recipe to others.
Syed Moazzam Ali
[email protected]I'm an experienced cook and this recipe challenged me.
Nasrullah Pirkani
[email protected]I'm a beginner cook and this recipe was easy to follow.
Sihle Lindo
[email protected]I added some extra vegetables to the sauce to make it healthier.
Shauna Dubois
[email protected]I'm allergic to mushrooms, so I omitted them from the recipe.
nana ama
[email protected]I didn't have all of the ingredients, so I had to make some substitutions.
Yared Gidey
[email protected]I think I overcooked the pasta.
Mohamed Mubarik
[email protected]The dish was a bit bland for my liking.
islamicpro
[email protected]I found the instructions to be a bit confusing.
Radad Ullah
[email protected]The sauce is a bit too heavy for my taste.
Ronjon Sarkar
[email protected]This dish is perfect for a special occasion dinner.
Asad Younus0170
[email protected]I'm so glad I found this recipe.
Tresa Ephreme
[email protected]This recipe is a keeper!
Habib Lee
[email protected]I've tried other Bolognese recipes before, but this one is by far the best.
Grace Keeley
[email protected]I'm not a big fan of Bolognese sauce, but this recipe changed my mind.
Galabuzi Ssemambo
[email protected]I love that this recipe uses simple, everyday ingredients.
Elisabeth A
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort.
sba alblwy
[email protected]The sauce is so rich and flavorful, and the pasta is cooked perfectly.
Personal Empowerment & Development
[email protected]I've made this recipe several times now and it's always a hit with my family and friends.
MOHAMMAD NAZIM
[email protected]OMG! This is the best Bolognese sauce I've ever had!