Mario Batali Spaghetti Sauce Recipes

MARIO BATALI'S BASIC TOMATO SAUCE

Steps:

• saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
• add the thyme and carrot and cook 5 minutes more.
• add the tomatoes.
• bring to a boil, lower the heat and simmer for 30 minutes.
• season with salt to taste.
• serve immediately.
• the sauce may br refrigerated for up to one week or frozen for up to 6 months.

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

MARIO BATALI'S RAGU BOLOGNESE

Steps:

• Heat the oil and butter in a 6-8 qt heavy bottomed pot,set over medium heat, until hot. Add the onions, celery, carrots, garliccook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste, and cook for another 30 min. Add the milk and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out, Season the ragu with salt. Remove it from the heat and let it cool. To serve with pasta add 2 cups of the raguto the tagliatelli and toss vriefly over high heat. Makes 4 servings. The rest of the sauce can be frozen up to 2 month.

MARIO BATALI'S FETTUCCINE BOLOGNESE

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.