Ulis Onion Bacon Sauce Recipes

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BEEF, BACON AND ONION SAUCE WITH BUCATINI



Beef, Bacon and Onion Sauce with Bucatini image

One recipe for Beef and Tomato Base makes enough for this Beef, Onion and Bacon Sauce with Bucatini recipe as well as the Beef Picadillo later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 cup EVOO
4 ounces guanciale, pancetta or uncured bacon
Black pepper
4 cloves garlic, thinly sliced
2 onions, chopped
1 large fresh bay leaf
1 cup dry white
4 cups Beef and Tomato Base, recipe follows
Salt
1 pound bucatini
2 tablespoons butter
1 cup Parmigiano-Reggiano or pecorino, plus more for serving
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Steps:

  • Heat the EVOO in a large skillet over medium to medium-high heat. Add the guanciale, and cook to render the fat, 2 to 3 minutes. Season with black pepper, and then add the garlic, onions and bay leaf and cook until the onions are soft and sweet but not brown. Add the wine and reduce by half, then add the Beef and Tomato Base. Cool and store for a make-ahead meal.
  • When ready to serve, reheat over medium heat and remove the bay leaf before serving.
  • Bring a large pot of salted water to a boil for the bucatini, and cook the pasta to al dente. Reserve a cup of the starchy cooking liquids. Drain the pasta, and return it to the pot with the butter and half of the reheated sauce. Toss with the cheese to combine, and serve in shallow bowls. Top with additional sauce and cheese.
  • Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

BACON AND ONION PASTA



Bacon and Onion Pasta image

Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino​​, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.

Provided by Eric Kim

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ounces bacon
2 medium red onions
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
8 garlic cloves
1 teaspoon red-pepper flakes
1 teaspoon herbes de Provence
1 cup sweet red vermouth (vermouth rouge)
1 pound angel hair or capellini
1 cup finely chopped fresh parsley
1/2 cup finely grated Parmesan or Pecorino Romano

Steps:

  • Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
  • Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
  • Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
  • Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
  • Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.

BACON AND PARMESAN PENNE PASTA



Bacon and Parmesan Penne Pasta image

This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.

Provided by SusieQ

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1 pound bacon, coarsely chopped
1 onion, chopped
1 pound dry penne pasta
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

  • Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
  • While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
  • Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g

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