Rachs 3 Meat Bolognese Pasta Will Become Your New Dinner Staple Recipes

PASTA BOLOGNESE

Steps:

• In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
• Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
• Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

RACH'S 3-MEAT RAGU PASTA = ITALIAN COMFORT FOOD

Steps:

• In a small pan, heat broth and dried mushrooms to reconstitute, about 10 minutes at a low boil, gentle bubbling simmer
• To a large Dutch oven over medium-low to medium heat, add the EVOO, 3 turns of the pan, add sofrito: fennel, carrot, celery, shallots or onions and garlic and soften 5 minutes, add the meats and crumble them as they lose their pink color, do not brown
• Add the salt, pepper, nutmeg, rosemary and sage, add wine and let it absorb fully
• Remove dried mushrooms and finely chop, add stock and mushrooms and tomatoes to sauce and reduce heat to simmer
• Bring a large pot of water to boil and season with salt
• Cook pasta 1 minute less than package directions and reserve ¾ cup salty cooking water
• Toss drained pasta with butter, 1 cup cheese, reserved water and half the ragu
• Serve pasta in a large shallow bowl or individual bowls topped with remaining sauce, a little lemon zest and more pecorino cheese

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.

BOLOGNESE SAUCE WITH MEAT

Steps:

• In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper.
• Simmer for one hour. Add additional butter and simmer for an additional half hour.