Ulis Onion Bacon Sauce Food

BEEF, BACON AND ONION SAUCE WITH BUCATINI

Steps:

• Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
• When ready to serve, reheat over medium heat and remove the bay leaf before serving.
• Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
• Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

BACON, ONION, GARLIC & TOMATO SAUCE

Steps:

• Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
• Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
• Remove bacon and place on paper towels to absorb fat.
• Add roughly diced onions and cook on medium heat until translucent.
• Add your garlic and continue cooking until onions appear to start turning golden brown.
• Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
• Put mixture back into pan and add a half of the diced tomatoes.
• Cook, toss and turn for about 5 minutes.
• Return bacon and bacon fat back into mixture and heat through.
• Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.

LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)

Steps:

• Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
• Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
• The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
• Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.