Description: While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.
DA: 77 PA: 67 MOZ Rank: 48
Description: Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes. When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid. Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce.
DA: 52 PA: 3 MOZ Rank: 15
Description: Add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a ...
DA: 99 PA: 13 MOZ Rank: 96
Description: Ina Garten, aka The Barefoot Contessa, can do no wrong.Any time I see a recipe of hers that looks promising for dinner, I pounce. Such was the case when I spotted her weeknight bolognese, a recipe ...
DA: 53 PA: 94 MOZ Rank: 1
Description: Indeed, the simple recipe for her Weeknight Bolognese is suitable for novice cooks. With a base of ground sirloin, savory flavor enhancers like garlic, dried oregano, crushed red pepper flakes, dry red wine, dry red wine, and crushed tomatoes enliven her version of the beloved sauce.
DA: 97 PA: 15 MOZ Rank: 74
Description: While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
DA: 47 PA: 16 MOZ Rank: 97
Description: Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours.
DA: 87 PA: 16 MOZ Rank: 1
Description: A true Bolognese takes time, but it is so worth it. Authentic Bolognese Sauce. I have been asked a few times for a Traditional Bolognese Sauce and after asking some friends and family, I am happy to say this is about an Authentic Bolognese Sauce is going to get without going to Bologna.
DA: 17 PA: 60 MOZ Rank: 40
Description: This is a very good recipe for bolognese sauce. Of course, as with most recipes, a little tweaking made it superb. I also fried the bacon first, then removed it from the pan and fried my onion, celery and shredded carrot in the bacon fat. When they were soft, I added the pork, beef and garlic. Then I followed it exactly as it was.
DA: 70 PA: 58 MOZ Rank: 4