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.
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 WITH VEGETABLE RAGU
This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
- Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
- Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
BOLOGNESE WITH TAGLIATELLE
James' bolognese is a cinch to make - just let it bubble away for a rich sauce that's sure to please. If you're short of time, fresh tagliatelle is available in most large supermarkets. For this recipe you will need a pasta machine with a tagliatelle cutter.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.
- Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your tagliatelle cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
- Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.
- For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp. Add the two types of mince and cook until brown all over, this will take 6-8 minutes.
- Add the tinned tomatoes and garlic and cook for 25-40 minutes, or until you have a thick reduced sauce. Season with salt and pepper and stir in the basil. Keep warm until ready to serve.
- For the pasta, cook the pasta in a large pan of salted boiling water until al dente (about 3-4 minutes). Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.
- To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.
TAGLIATELLE WITH BOLOGNESE SAUCE
This sauce seems like a chore, but once you get everything in the pot, it simmers and cooks on its own and yields enough sauce for several luscious meals. (It also freezes well.) When unexpected guests arrive, just cook some pasta and you have dinner ready. What makes this meat sauce unique is the cinnamon, which adds an unexpected, unidentifiably delicious flavor. The kids absolutely love it with gnocchi.
Yield serves 6, plus a quart of sauce for the freezer
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven set over medium heat. Add the onion, and let cook until slightly softened, about 2 to 3 minutes. Add the carrot and celery, and season with 1 teaspoon salt. Cook and stir until the onion is translucent, about 3 to 4 minutes more. Meanwhile, put the ground meats in a large bowl, and pour the wine over the meat into the bowl. Use a fork to stir and crumble the meat to mix with the wine and break the meat into small clumps. Add the meat to the pot, season with 1 teaspoon salt, and cook, stirring with a wooden spoon to break down the clumps, until the meat has given up all of its liquid. Increase heat to medium-high, and reduce away the liquid until you hear a crackling sound coming from the bottom of the pan, about 15 minutes in all.
- When the bottom of the pan is dry and the meat is lightly browned, pour in the tomatoes and slosh out the cans with 2 cups hot water. Pour that into the pot along with the bay leaves, and season with the peperoncino, cinnamon, and remaining salt.
- Bring the sauce to a boil, then lower the heat to a rapid simmer. Set the cover slightly ajar, and cook until the sauce is thick and flavorful, about 1 1/2 hours, adding up to 4 cups more hot water during the cooking time to keep the meat covered in liquid.
- Bring a large pot of salted water to boil for pasta. Heat half of the sauce in a large skillet (refrigerate or freeze the remaining sauce for another day!). Plop the tagliatelle into the boiling water. When the pasta is al dente, drain and transfer it directly into the simmering sauce. Drizzle with olive oil, and toss to coat the pasta with the sauce. Remove from heat, and toss in grated cheese. Serve immediately, passing more grated cheese.
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- Heat a large Dutch oven over medium heat. Add pancetta to pan, and cook 2 minutes, stirring occasionally. Add chopped onion, chopped celery, and chopped carrot; cook 10 minutes or until tender, stirring occasionally. Add ground veal, ground pork, 1 teaspoon salt, and pepper; cook 5 minutes or until browned, stirring to crumble. Stir in wine. Cook for 3 minutes or until liquid almost evaporates, stirring occasionally. Stir in tomato paste. Reduce heat to medium-low.
- Place 5 parsley sprigs and next 3 ingredients (through thyme) on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag and milk to pan; bring to a simmer. Simmer on low heat 1 hour or until thick, stirring occasionally. Discard cheesecloth bag.
- Bring 6 quarts water and remaining 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until al dente. Drain. Place 1 cup pasta in each of 6 shallow bowls; spoon about 3/4 cup sauce over each serving. Sprinkle each with 1 tablespoon chopped parsley.
- Wine note: A pasta with Bolognese sauce needs a wine that will balance the richness of the pork, veal, and pancetta, plus mirror the acidity of the tomato paste. A wine made from sangiovese grapes—such as Chianti—is ideal. Opt specifically for a Chianti Classico, which is richer and earthier than basic Chianti. A great wine for the price is the Banfi Chianti Classico 2005 ($14). —Karen MacNeil
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- Finely chop the onion, carrot and celery. These vegetables need to be very finely chopped so best done in a food processor.
- Fry the vegetables in a little olive oil until they soften. (Some Italian chefs insist that the meat and vegetables be fried separately as they require different levels of heat)
- In a separate pan, fry the minced meat in heated olive oil over a medium heat until it begins to brown and then add the cooked vegetables to it. ( or if you don't want to cook separately, add the meat to the vegetables and cook until the meat browns )
TAGLIATELLE BOLOGNESE RECIPE - MONDAY SUNDAY KITCHEN
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- In a large, high capacity food processor, toss onions, carrots and celery chunks. Process until finely chopped.
- In a large (4 qt) stovetop pot, add a glug of olive oil and heat over medium-high for a minute or two. Add in the chopped veggies and garlic and let cook for 5-7 minutes, stirring occasionally.
- Add ground beef (breaking into small pieces with a wooden spoon) and brown. This will take 6-8 minutes.
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- In a large non-stick pot or frying pan, heat the olive oil and add the shiitake mushrooms. Fry on medium heat until the mushrooms change colour to a golden brown.
- Add the onion, garlic, carrots, celery and cook for about 10 minutes until the veggies are soft. If needed, add another tbsp of olive oil.
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- Put the oil, butter and chopped onion in the pot at medium heat. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground meat and crushed bullion cube. Crumble the meat with a fork, stir well and cook until browned.
- Add milk and let it simmer gently, stirring frequently, until it all the liquid has completely evaporated.
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- Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt.
- Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute.
- Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes.
- Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter.
- Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender.
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