Tagliarini With Abruzzese Chocolate Ragù Food

TAGLIARINI

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

TAGLIARINI WITH ABRUZZESE CHOCOLATE RAGù

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI WITH ABRUZZESE CHOCOLATE RAGù

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TAGLIARINI CASSEROLE

Steps:

• In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
• Drain off fat.
• Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
• Simmer meat mixture on low heat for about 15 minutes.
• Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
• Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
• Cover with foil & bake for 45 minutes at 350 degrees.
• Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.