Tagliatelle Alla Bolognese Recipes

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TAGLIATELLE BOLOGNESE



Tagliatelle Bolognese image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 19

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Steps:

  • Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
  • Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
  • In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
  • Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
  • When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.
  • Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

BOLOGNESE TAGLIATELLE



Bolognese Tagliatelle image

This labor of love is not your traditional red meat sauce. Bolognese is a delicious meat sauce that is refined and simmered for hours to bring out the great flavors of all the ingredients. Combine it with tagliatelle or with your favorite pasta to create a satiny, creaminess from the pasta starches that make this a memorable meal. Serve with a loaf of crusty Italian bread.

Provided by Howard

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 8

Number Of Ingredients 16

4 ounces pancetta bacon, finely diced
3 carrots, finely diced
3 stalks celery, finely diced
2 onions, finely diced
3 tablespoons extra-virgin olive oil
1 pound 85% lean ground beef
1 pound ground pork
½ cup dry white wine
1 (28 ounce) can San Marzano whole peeled tomatoes, drained
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon crushed red pepper
1 cup beef stock
¼ cup heavy cream
1 (16 ounce) box tagliatelle pasta
¼ cup grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 54.9 g, Cholesterol 94.6 mg, Fat 26.9 g, Fiber 4.9 g, Protein 34.3 g, SaturatedFat 9.5 g, Sodium 543.9 mg, Sugar 8.8 g

TAGLIATELLE ALLA BOLOGNESE



Tagliatelle alla Bolognese image

An Italian classic; beef and vegetables with wine, broth, pancetta, and tomato sauce simmer away for around 3 hours for a Bolognese sauce that clings perfectly to fresh tagliatelle.

Provided by Redazione Web

Categories     pasta

Time 3m

Yield 4

Number Of Ingredients 13

1LB. fresh egg tagliatelle
3/4LB. ground beef
1/3LB. pancetta
1 1/4CUPS tomato passata or tomato purée
3/4CUP beef broth
2 carrots
2 celery stalks
1/2 small onion
1/2CUP red (or dry white) wine
1/2CUP milk
extra-virgin olive oil
salt
pepper

Steps:

  • Chop the pancetta. Trim the celery, carrots and onion, and mince into fine pieces. Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.
  • Add the meat and sauté for 5 minutes. Add 1/2 cup wine and allow to completely evaporate. Add the tomato passata and stir for a few minutes. Add 1/2 cup milk and cover with the broth.
  • Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.
  • Cook the tagliatelle in boiling salted water for 3-4 minutes or until al dente, drain and serve with generous amounts of sauce.

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