Agnolotti Bolognese Recipes

LOBSTER AND ASPARAGUS AGNOLOTTI

Lobster and Asparagus Agnolotti image

Provided by Food Network

Time 50m

Yield 1 serving

Number Of Ingredients 9

Ingredients

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 Rhode Island Littleneck clams
3 large shrimp, with heads still attached
1/2 cup white wine
1 small ripe tomato, diced
1 tablespoon chopped Italian parsley

Steps:

In a pot of boiling water, cook the agnolotti according to directions on the package.
In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
This dish can easily be doubled.

"REAL" ITALIAN BOLOGNESE SAUCE

After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

Provided by Classic Chef

Categories Sauces

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) can s&w italian style crushed tomatoes (or other)
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (I use 2%)
1 lb small penne pasta

Steps:

In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
Add onion, celery, carrot, garlic, and bacon.
Cook until onions are translucent (about 8 to 10 minutes).
Remove bacon and remove fat.
Chop lean portions of bacon in small pieces and return to pot.
Add Ground beef and ground Pork, and cook until meat loses red, raw color.
Raise heat and add wine and consomme.
Cook sauce until wine and consomme are mostly evaporated.
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
Let cook for approximately 20 minutes.
Add crushed tomatoes and bring heat to a boil.
Once the mixture comes to a boil, return to simmer.
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
About 5 to 10 minutes before serving, add milk.
Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
Remaining sauce may be frozen for up to two months for future use.

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