How do you serve bolognese pasta?

Answer 1

Bolognese Sauce

Ingredients

250g good-quality minced beef, pork, chicken, lamb

½ Tbs vegetable Oil 1medium onion

1 clove garlic 400g tin of chopped tomatoes

1 Tbs Tomato Puree 1 Stock cube

Pinch of salt and pepper ½ tsp dried mixed herbs

Additional vegetables - mushroom, pepper, carrot

Method

1. Peel and finely chop the onion and garlic.
2. Cook the onion and garlic until soft but not brown..
3. Stir in the minced meat and keep stirring until meat is browned.
4. Add the tinned tomatoes and tomato puree and stir.
5. Add the stock cube, salt, pepper and mixed herbs.
6. If using additional vegetables prepare these by dicing and add these now.
7. Bring to the boil, turn the heat down and simmer for 20-30mins, if the sauce looks too thick add ½ can of water and continue simmering until meat is tender.

Hope i answered the question:-)

Answer 2

A rich, meaty sauce, every family has their variation. But always consists of ground beef, veal, pork, and/or sausage; stock; wine; and carrots and celery, and simmered for hours.

Long pastas or those 'rigate' work best, as the ragu easily falls in the crevices.

Always add pasta to sauce then serve, so pasta has a chance to soak up a bit of the sauce... never plate pasta (plain) then sauce only the top, despite all the pictures of pasta in the states and commercials.

Finish with Parmigiano-Reggiano. Or Grana Padano works as well.

Answer 3

Festonati is ideal with any sauce: Tuna, Vegetables, Meat Sauce, etc.

This pasta is one of the "newer" shapes and isn't as popular as Rigatoni or Penne, but it makes you wonder why because this pasta does the job beautifully and looks a lot more special. They also cook a lot faster than the average Penne or Rigatoni which is an added bonus (but you have to watch out you don't overcook this because the size can deceive you into thinking it'll take longer).

Answer 4

Here is the recipe for Bolognese sauce. Ingredients: 1/2 cup heavy cream 10 ounces pancetta, diced 1 cup small diced carrots 3/4 cup small diced celery 1 cup small diced onions 3/4 pound ground chuck 1/2 pound ground veal 1/2 cup dry white wine 1 tablespoon minced garlic 2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock 1 cup whole milk Salt and black pepper Directions: In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper.

Answer 5

on a plate

How ever you like it.....