Mario Batali Pork Ragu Food

MARIO BATALI'S RAGU BOLOGNESE

Steps:

• ingredients
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons Butter
• instructions
• In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
• ingredients
• 2 medium Onions (finely chopped)
• 4 ribs Celery (finely chopped)
• 2 Carrots (finely chopped)
• 5 Garlic cloves (sliced)
• instructions
• Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
• ingredients
• 1 pound ground Pork
• 1 pound ground Veal
• 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
• instructions
• Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable
• .
• ingredients
• 1 4.5-ounce tube of Tomato Paste
• 1 cup Whole Milk
• instructions
• Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
• ingredients
• 1 cup Dry White Wine
• instructions
• Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours.
• Season the ragu with salt, remove from the heat, and let cool.
• instructions
• Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
• ingredients
• Salt
• 1 1/2 pounds Fresh Taglietelle
• instructions
• To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
• instructions
• In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
• ingredients
• 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
• Olive Oil
• 1/2 cup Parsley (leaves picked and chopped)
• instructions
• Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
• instructions
• Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.

PORK RAGOUT WITH PAPPARDELLE PASTA

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
• Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
• Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

MARIO BATALI'S FETTUCCINE BOLOGNESE

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

FRESH EGG PASTA - MARIO BATALI

Steps:

• Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
• Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
• Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
• Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
• Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.

BRAISED PORK RAGU

Steps:

• Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
• Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.