BOLOGNESE TAGLIATELLE
This labor of love is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.
Provided by Howard
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
- Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
- Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
- Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
- Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 54.9 g, Cholesterol 94.6 mg, Fat 26.9 g, Fiber 4.9 g, Protein 34.3 g, SaturatedFat 9.5 g, Sodium 543.9 mg, Sugar 8.8 g
TAGLIATELLE BOLOGNESE
Steps:
- Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
- Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
- In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
- Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
- When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
- Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
TAGLIATELLE BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
- Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
- Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
TAGLIATELLE WITH MEAT SAUCE
I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."
Provided by By The Lake
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
- Add the beef, pork and veal and cook until lightly browned.
- Drain off any fat.
- Stir in the tomato paste and cook for 2 minutes.
- Stir in beef broth and cook for about 10 minutes.
- Add the cream.
- Season with salt and pepper.
- Cover and cook for about an hour.
- In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
- Plate the pasta and top with the meat sauce.
- Serves 4 people and don't forget the shaved Pecorino Romano cheese.
Nutrition Facts : Calories 1178.2, Fat 57.8, SaturatedFat 22.7, Cholesterol 331, Sodium 1287.4, Carbohydrate 95.6, Fiber 6.8, Sugar 9.3, Protein 68.4
BIBA'S TAGLIATELLE AND BOLOGNESE RAGU
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
- Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
- Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
- Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.
BOLOGNESE (TYLER FLORENCE)
Make and share this Bolognese (Tyler Florence) recipe from Food.com.
Provided by rambling bug
Categories European
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
- Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
- In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
- Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
- When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
- Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
Nutrition Facts : Calories 1272.5, Fat 52.3, SaturatedFat 18.3, Cholesterol 167.4, Sodium 506.7, Carbohydrate 117.1, Fiber 9, Sugar 11.9, Protein 61.1
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