Tagliatelle With White Meat Sauce Food

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

TAGLIATELLE BOLOGNESE SAUCE

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.

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.

HOMEMADE TAGLIATELLE

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

TAGLIATELLE WITH MEAT SAUCE

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.

BOLOGNESE TAGLIATELLE

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.

WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE

Steps:

• Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
• Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
• Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
• Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
• In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

TAGLIATELLE WITH WHITE MEAT SAUCE

Steps:

• For the sauce: Put the ground meats in a large bowl; loosen, crumble, and toss the meats together with your fingers.
• Drop the chunks of onion, carrot, and celery into the food processor, and mince fine, to an even-textured paste. Pour the olive oil and drop the butter into the big saucepan, and set over medium-high heat. When the butter has melted, scrape in the paste, or pestata, season with 1 teaspoon of the salt, and cook and stir the pestata until it has dried out and just begins to stick to the bottom of the pan, about 5 minutes.
• Quickly crumble all the meat into the pan, stir with the pestata, sprinkle over it 1 more teaspoon of salt, and cook, tossing and stirring occasionally, until the meat starts to release its juices. Turn up the heat a bit, and continue cooking and stirring the meat as the juices evaporate, about 10 minutes, taking care that the meat doesn't brown or crisp.
• When the juices have disappeared, pour in the white wine, bring it to a bubbling simmer, and cook until evaporated, 2 or 3 minutes. Meanwhile, stir the tomato paste into the milk until blended. When the wine has cooked away, pour in the milk and cook, stirring, until it has cooked down.
• Now ladle 2 cups or more of the hot stock (or water) into the pan, just enough to cover the meat. Stir in the bay leaves and the remaining salt, and bring the liquid to an active simmer. Cover the pan, adjust the heat so the liquid is steadily bubbling (not boiling rapidly), and cook for 15 to 20 minutes, as the broth gradually reduces. Stir in about 2 more cups hot stock, just to cover the meat again, then give another 20-minute period of covered cooking and reducing. Stir in a final addition of 2 cups stock, and cook, covered, until the ragù is thick and concentrated, 20 minutes or so. (The sauce should have cooked for at least an hour and incorporated 6 to 8 cups of stock in total.)
• Taste the ragù and adjust the seasoning. If you've prepared it in advance, let it cool, then refrigerate and freeze as you wish. Or you can remove about half (for future use) and prepare tagliatelle now, keeping about 3 1/2 cups of freshly cooked sauce in the big saucepan, to dress the pasta.
• To cook the tagliatelle: Bring a large pot of well-salted water to the boil. Shake the nests of tagliatelle in a colander or strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosen and separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (the pasta will cook a bit more in the pan of sauce).
• Meanwhile, heat the ragù to a simmer. If it has cooled (or been chilled or frozen), it will have thickened, so reheat it slowly in a wide pan, stirring in a cup or so of stock or water, to loosen it.
• Lift the al dente tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop the pasta into the simmering ragù. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.
• Turn off the heat, sprinkle a cup or so of grated cheese over the tagliatelle, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.