Best Pasta Bolognese Anne Burrell Recipes

PASTA BOLOGNESE BY ANNE BURRELL RECIPE - (4.5/5)

Steps:

• In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water. While the pasta is cooking remove 1/2 of the ragu from the pot and reserve. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

MODIFIED PASTA BOLOGNESE BY ANNE BURRELL

Steps:

• In a large pan, fill with water and bring to boil. Add sausage links and boil for about 25 minutes. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a separate large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes. Remove sausage from water and slice the links into ¾ inch slices. Add sausage to beef mixture and cook for 5-10 minutes. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the drained tomatoes and cook about 4-5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add reserved tomato liquid/water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours. .

PASTA BOLOGNESE - ANNE BURRELL

Steps:

• Puree onion, carrots, celery, and garlic into a coarse paste. Add the pureed veggies and salt to large oiled pan over medium-high heat until the water has evaporated and they become nice and brown, about 15 to 20 minutes. Add the ground beef and salt. BROWN THE BEEF! Cook another 15 to 20 minutes. Add tomato paste and cook 4-5 min until brown. Add red wine. Cook until the wine has reduced by half: 4-5 min. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir. Bring to a boil and reduce to a simmer, stirring occasionally. As water evaporates, add more, 2-3 cups at a time. This is a game of reduce and add more water. This is where big rich flavors develop. Stir and TASTE frequently. Season with salt. Simmer for 3 1/2 to 4 hours. During the last 30 minutes, cook the spaghetti for 1 minute less than it calls for. Reserve 1/2 cup of the pasta cooking water. While the pasta is cooking remove 1/2 the ragu and reserve. Drain the pasta and add to the pot with the remaining ragu. Toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano.

PASTA BOLOGNESE RECIPE COURTESY ANNE BURRELL

Steps:

• In food processor, puree onion, carrots, celery, & garlic into coarse paste. In large pan over med heat, coat pan w/oil. Add pureed veggies, season generously w/salt. Bring to med-high heat & cook til all water has evaporated & they brown, stirring frequently, about 15/20 mins. Be patient, cook well. Add grnd beef & season generously w/salt. BROWN THE BEEF! Don't rush. Cook another 15/20 mins. Add tomato paste & cook til brown, 4 to 5 mins. Add red wine. Cook til wine reduces by half, another 4/5 mins. Add water about 1 inch above meat. Toss in bay leaves & bundle of thyme. Stir to combine all. Bring to boil--reduce to simmer, stirring occasionally. May gradually need to add more water, abt 2 to 3 cups at a time (?). Don't be shy about the water, you can always cook it out. This is where rich flavors develop. (If add all water at start will have boiled meat sauce not rich, thick meaty sauce.) Stir & TASTE frequently. Season with salt, if needed (probably will). Simmer 3 1/2-4 hours. During last 30 mins, bring large pot water to boil. Pasta water should ALWAYS be well salted or no matter how good your sauce is, complete dish will taste under seasoned. When water boils add pasta & cook for 1 minute less than pkg says. Reserve 1/2 cup pasta water. Meanwhile remove 1/2 ragu from pot & reserve. Drain pasta & add to pot w/ragu. Toss pasta to coat w/sauce. Add some reserved sauce to make even ratio btwn pasta & sauce. Add reserved pasta water and cook pasta & sauce together over med heat til watr reduces. Turn off heat. Give big sprinkle of Parmigiano & generous drizzle of quality olive oil.Stir well. Divide into indiv bowls or 1 big pasta bowl. Top w/ remaining cheese. Serve immediately.