Mario Batalis Fettuccine Bolognese Food
MARIO BATALI'S FETTUCCINE BOLOGNESE
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
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
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
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
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
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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