Chicken Bolognese With Tagliatelle Recipes

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.

RACH'S TAGLIATELLE BOLOGNESE FROM COOKBOOK "RACHAEL RAY 50"

Steps:

• In a large dutch oven over medium to medium-high heat, heat the EVOO, 2 turns of the pot
• Add the butter to oil
• When it foams, add the onion and cook for 5 minutes, until they soften
• Add the celery, carrot and garlic
• Stir for 1 to 2 minutes to coat the vegetables in fat
• Add the beef and season with salt and pepper
• Break up the meat until it loses its pink color, then add the bay leaf, parsley, and milk
• Season with a little nutmeg and reduce the heat to a simmer
• Let the milk absorb into the meat completely, about 20 minutes, then add the wine and let it absorb completely, about 20 minutes more
• Stir the tomatoes into the sauce and reduce the heat to low
• Simmer for 3 to 4 hours
• Meanwhile, in a medium pot over medium-high heat, heat the stock with the chunk of rind to a simmer, then reduce the heat to low
• When the sauce looks like it may be drying out, add a few ladles of the warm liquid to moisten it, keeping the bolognese at a low bubble
• To serve, remove the bay leaf and parsley stems
• Bring 6 quarts of salted water to a boil over medium-high heat
• Add the pasta and cook for a minute to a minute and a half less than the package directions
• Reserve ½ mug of starchy cooking water if you have used all of your stock or Parmigiano-Reggiano-infused warm water
• Drain the pasta or remove it from the water with a spider
• Toss the pasta with a few pats of butter and combine with the sauce and a little stock or reserved water, if necessary
• Pass grated Parmigiano-Reggiano at the table

CREAMY CHICKEN TAGLIATELLE

Steps:

• Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
• Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
• Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
• Season with salt and pepper.
• When serving, add parmesan to taste.

CHICKEN BOLOGNESE WITH TAGLIATELLE

Steps:

• Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
• Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

CHICKEN BOLOGNESE WITH CRISPY OREGANO

Steps:

• Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
• Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

CHICKEN BOLOGNESE WITH PENNE

Steps:

• Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
• Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.
• Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.

BOLOGNESE WITH TAGLIATELLE

Steps:

• For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.
• Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your tagliatelle cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.
• For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp. Add the two types of mince and cook until brown all over, this will take 6-8 minutes.
• Add the tinned tomatoes and garlic and cook for 25-40 minutes, or until you have a thick reduced sauce. Season with salt and pepper and stir in the basil. Keep warm until ready to serve.
• For the pasta, cook the pasta in a large pan of salted boiling water until al dente (about 3-4 minutes). Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.
• To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.

CHICKEN BOLOGNESE RECIPE

Steps:

• Make the Chicken Bolognese Sauce - Put a thick bottom pot on medium heat. Add oil in the pot then add in the chopped onions. Stir for a minute or two till it's sauteed then add in the garlic and sautee for another minute.Add in the ground chicken and brown it till it's no longer pink then add in all the other ingredients.Stir and leave to simmer on low-medium heat for 30 minutes or till thick and creamy.
• Make Spaghetti - While the sauce is cooking on one side, on another burner cook the spaghetti. Follow the directions on the package however most spaghetti takes about 8-10 minutes to cook.When it's cooked, drain the water from the spaghetti.
• Serve the sauce over the pasta or toss the pasta in the sauce whichever one you prefer.Enjoy it warm.