FETTUCCINE BOLOGNESE
Categories Cheese Dairy Pasta Pork Tomato Kid-Friendly Dinner Parmesan Meat Veal Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
- Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.
WEEKNIGHT BOLOGNESE
Steps:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
PASTA WITH BOLOGNESE SAUCE
Categories Blender Food Processor Pasta Pork Tomato Sauté Ground Beef Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 13
Steps:
- Make sauce:
- In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
- In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
- In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.
BOLOGNESE SAUCE
Steps:
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
- Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
- Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
More about "mario batalis fettuccine bolognese recipes"
MAKE AN AMAZING TRADITIONAL BOLOGNESE WITH TIPS FROM CHEF …
From parade.com
Estimated Reading Time 2 mins
PAPPARDELLE BOLOGNESE, MARIO BATALI, PP 98, 102
From bigoven.com
THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
FETTUCCINE WITH LEMON, HOT PEPPERS AND PECORINO ROMANO
From splendidtable.org
MARIO BATALI’S FETTUCCINE BOLOGNESE - LUNCHLEE
From lunchlee.com
THE BEST BOLOGNESE - THE FOX & SHE
From thefoxandshe.com
LASAGNE ALLA BOLOGNESE AL FORNO (OR: THE ULTIMATE LASAGNA)
From amateurgourmet.com
HOW TO COOK: SOUPS, STOCKS & SAUCES: RECIPE: MARIO BATALI'S …
From winespectator.com
TRADITIONAL BOLOGNESE SAUCE - LIDIA
From lidiasitaly.com
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
CELEBRATING THE REAL PASTA BOLOGNESE RECIPE WITH MARIO BATALI …
From epicurious.com
MARIO BATALI'S FETTUCCINE BOLOGNESE – RECIPE WISE
From recipewise.net
MARIO BATALI’S RAGU BOLOGNESE – WHAT SUSAN EATS
From whatsusaneats.com
MARIO BATALI'S RAGU BOLOGNESE MEAT SAUCE RECIPE- BEST
From youtube.com
MARIO BATALI: RAGU BOLOGNESE, A BUILDING BLOCK OF GREAT ITALIAN …
From chicagotribune.com
RAGU BOLOGNESE BY MARIO BATALI - BIGOVEN
From bigoven.com
RECIPE MAKEOVER: MARIO BATALI’S LASAGNE BOLOGNESE
From cleanplates.com
RAGU BOLOGNESE WITH MARIO BATALI - CHEF LOVERS
From cheflovers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love