Mario Batalis Ragu Bolognese Recipes

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.

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.

MARIO BATALI'S RAGU BOLOGNESE

Steps:

• ingredients
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons Butter
• instructions
• In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
• ingredients
• 2 medium Onions (finely chopped)
• 4 ribs Celery (finely chopped)
• 2 Carrots (finely chopped)
• 5 Garlic cloves (sliced)
• instructions
• Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
• ingredients
• 1 pound ground Pork
• 1 pound ground Veal
• 4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
• instructions
• Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable
• .
• ingredients
• 1 4.5-ounce tube of Tomato Paste
• 1 cup Whole Milk
• instructions
• Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
• ingredients
• 1 cup Dry White Wine
• instructions
• Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours.
• Season the ragu with salt, remove from the heat, and let cool.
• instructions
• Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
• ingredients
• Salt
• 1 1/2 pounds Fresh Taglietelle
• instructions
• To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
• instructions
• In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
• ingredients
• 1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
• Olive Oil
• 1/2 cup Parsley (leaves picked and chopped)
• instructions
• Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
• instructions
• Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.

RAGU BOLOGNESE BY MARIO BATALI

Steps:

• Heat the olive oil over medium heat until hot. Add the onions, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the veal, pork, and pancetta, increase the heat to high, and brown the meat, stirring frequently. Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the ragu with salt and pepper, remove from the heat, and let it cool. The ragu can be refrigerated for up to 2 days. It can also be frozen for up to 1 month.

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.