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.

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

WHITE BOLOGNESE SAUCE

Steps:

• Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add butter and when the foaming subsides, add the meat, breaking up with a spoon as it cooks. Once browned, add carrot, celery, onion, garlic, bay leaf, nutmeg and allspice to pan and cover. Cook 10-12 minutes, to sweat the vegetables, stirring occasionally. Add the white wine and allow to boil and evaporate. Add broth and milk, bring to a boil, reduce heat and simmer for 30 minutes over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the cooking liquid before draining. Drain pasta and add to the sauce along with the parmesan and reserved pasta water. Season with salt and pepper, to taste.

MEAT SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

DONATELLI'S - MEAT SAUCE RECIPE

Steps:

• Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
• Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
• Serve over your favorite pasta -- enjoy!!!!

WHITE SAUCE

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

RIGATONI WITH WHITE BOLOGNESE

Steps:

• Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
• Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
• Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
• When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

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.