Rachael Rays Big Boy Bolognese Food

CLASSIC BOLOGNESE

Steps:

• Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
• To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
• Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
• Serve pasta in shallow bowls with a little torn basil.

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE

Steps:

• In a Dutch oven, heat EVOO, 2 turns of the pot, over medium to medium-high heat, add butter to oil and when it foams, add onion, celery, and carrot, and cook, partially covered, 5-7 minutes to soften. Add garlic, stir, add ground meats and season with salt and finely ground black pepper. Break up the ground meats until they lose their pink color, then add bay, herbs, milk, season with a little freshly grated nutmeg and reduce heat to low simmer. Let milk absorb into meat completely, then add wine and let it absorb completely. Stir tomatoes into sauce, reduce heat to low, and simmer a few hours, low and slow.Meanwhile, heat stock or water with a chunk of rind to simmer, reduce heat to low. When the sauce looks like it may be drying out, add a few ladles of the warm liquid to moisten it, keeping the bolognese at a low bubble. To serve, remove bay leaf and herb bundle. If need be, add water to your stock blend to keep the sauce at bubble for at least 3 hours.Cook pasta in 6 quarts salted water about a minute, minute and a half less than the package directions. Reserve a half a mug full of starchy cooking water if you have used all of your stock or Parm-infused warm water. Drain pasta or remove from water with spider. Toss pasta with a few pats of butter and combine with sauce and a little stock or reserved water if necessary. Pass grated Parmigiano-Reggiano cheese at table.

RACHAEL RAY'S BIG BOY BOLOGNESE

Steps:

• In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.
• Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.
• When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.
• Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.
• Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

RACHAEL'S "NO BOLOGNA" BOLOGNESE

Steps:

• In a large Dutch oven, heat EVOO, 2 turns of the pot, over medium to medium-high heat. Add butter to oil and when it foams, add onions and soften 5 minutes. Add celery, carrots and garlic, stir a minute or 2 more to coat then add meat and season with salt and finely ground black pepper. Break up the meat and cook until it loses its pink color then add bay, parsley stems and milk. Season with a little freshly grated nutmeg and reduce heat to a simmer. Let milk absorb into meat completely then add wine and let that absorb. Stir tomatoes into the sauce and reduce heat to low.Bring the stock or water to a simmer with a chunk of rind then reduce heat to low. When the sauce looks like it may be drying out, add a few ladles of the warm liquid to moisten it, keeping the Bolognese at a low bubble. Simmer sauce for 3-4 hours, adding liquid as necessary.Before serving, remove bay leaf and parsley stems.Cook pasta in 6 quarts boiling, salted water about a 1-1 1/2 minutes shy of al dente per package directions. Reserve half a mug full of starchy cooking water if you have used all of your stock or Parm-infused warm water. Drain pasta or remove it from the pot with a spider/strainer. Toss pasta with a few pats of butter and combine it with sauce and a little stock or the reserved water if necessary to loosen.Serve with grated Parmigiano-Reggiano cheese at table.

BOLOGNESE BREAD PIZZA

Steps:

• Heat the oven to 450 degrees F.
• Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
• Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).