Mario Batalis Fettuccine Bolognese Food

MARIO BATALI'S FETTUCCINE BOLOGNESE

Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

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.

MARIOS IN WESTPORT PASTA SALAD

Marios in Westport Pasta Salad image

This funky little Italian deli has been serving this pasta salad for many many years. I was thrilled to get the recipe in the KC Star. It is the absolute best I have tasted!

Provided by Susan Lee

Categories < 30 Mins

Time 27m

Yield 1 one giant bowl

Number Of Ingredients 17

Ingredients

1 lb vermicelli
1/4 lb small shell pasta
1/4 lb rotini pasta
1/3 cup grated romano cheese
1/2 cup diced green peppers or 1/2 cup red pepper
1/4 cup diced red onion
1/4 cup diced tomatoes
1/3 cup shredded carrot
1/2 cup sliced black olives
12 ounces Italian dressing (I like the one you make yourself made with EXTRA VIRGIN olive oil)
1 cup mayonnaise
1/4 cup mustard
1 teaspoon sugar
1/4 cup dried parsley flakes
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1 teaspoon salt

Steps:

Cook pastas to al dente and drain well.
After pasta has cooled, mix in all vegetables.
Mix together dressing ingredients.
Stir dressing into pasta/vegetable mixture.
Chill well before serving.

FETTUCCINE BOLOGNESE

Fettuccine Bolognese image

Categories Cheese Dairy Pasta Pork Tomato Kid-Friendly Dinner Parmesan Meat Veal Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 pound ground veal
1 pound ground pork
4 ounces pancetta or bacon, finely chopped
2 14 1/2-ounce cans whole tomatoes in juice
1 3/4 cups chicken stock or one 14 1/2-ounce can (or more) low-salt chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried
12 ounces fettuccine
1 cup freshly grated Parmesan cheese

Steps:

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

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