Vincent Price Spaghetti Alla Bolognese Spaghetti W Recipes

LINGUINI ALLA BOLOGNESE

Steps:

• Start with a large pan over medium heat. Once hot, add olive oil and garlic and cook until garlic start to brown.
• Add the onions, carrots and celery, and cook until the onions become translucent.
• In a separate saute pan brown the pancetta.
• When the onions are translucent, deglazed the pan with the white wine and allow to cook off before adding the beef and pork.
• Drain the fat from the pancetta and add to the meat mixture.
• As the meat cooks, slowly lower the heat until it's on low.
• When the meats are finished, strain the fat and discard it.
• Now add the rest of ingredients.
• Simmer for 20 minutes.
• Sever over linguine.

THE BEST BOLOGNESE

Steps:

• Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
• Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
• Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
• Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
• Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
• Transfer the pasta to a platter and top with grated Parmesan.

VINCENT PRICE SPAGHETTI ALLA BOLOGNESE (SPAGHETTI W/ MEAT SAUCE

Steps:

• In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
• Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
• Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
• Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
• Cover and simmer for 40 minutes, stirring occasionally.
• Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
• During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
• Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
• Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
• Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
• Pass with additional freshly grated Parmesan, and enjoy!