Bolognese Tagliatelle Food

BOLOGNESE TAGLIATELLE

Steps:

• Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
• Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
• Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
• Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
• Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

TAGLIATELLE BOLOGNESE SAUCE

Steps:

• Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
• Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
• Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.

TAGLIATELLE ALLA BOLOGNESE

Steps:

• Chop the pancetta. Trim the celery, carrots and onion, and mince into fine pieces. Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.
• Add the meat and sauté for 5 minutes. Add 1/2 cup wine and allow to completely evaporate. Add the tomato passata and stir for a few minutes. Add 1/2 cup milk and cover with the broth.
• Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.
• Cook the tagliatelle in boiling salted water for 3-4 minutes or until al dente, drain and serve with generous amounts of sauce.

BOLOGNESE WITH TAGLIATELLE

Steps:

• For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.
• Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your tagliatelle cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.
• For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp. Add the two types of mince and cook until brown all over, this will take 6-8 minutes.
• Add the tinned tomatoes and garlic and cook for 25-40 minutes, or until you have a thick reduced sauce. Season with salt and pepper and stir in the basil. Keep warm until ready to serve.
• For the pasta, cook the pasta in a large pan of salted boiling water until al dente (about 3-4 minutes). Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.
• To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.

TAGLIATELLE BOLOGNESE

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
• In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
• Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
• When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
• Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.