Barbara Lynchs Tagliatelle Bolognese Recipes

TAGLIATELLE BOLOGNESE SAUCE

Steps:

• Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
• Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
• Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.

BARBARA LYNCH'S TAGLIATELLE BOLOGNESE RECIPE

Steps:

• Heat 1 tablespoon of olive oil in a large saucepan or Dutch Oven over high heat until smoking. Add the pork, veal, and lamb, and cook, stirring occasionally and breaking up large chunks of meat until cooked through, about 15 minutes.
• Meanwhile, heat another 1 tablespoon oil in 12-inch skillet over high heat until smoking. Add chicken livers and sage and cook, stirring constantly, until just cooked through, about 2 minutes. Transfer contents to pot with cooking meats. Add remaining 2 tablespoons olive oil to skillet and heat over high heat until shimmering. Add onion, celery, and carrots and cook, stirring and flipping frequently until beginning to soften but not browned, about 5 minutes. Transfer vegetables to pot with meats and stir to combine.
• Add wine to meats and bring to a boil over high heat. Allow to reduce until almost gone, about 15 minutes. Add chicken stock, veal stock, tomatoes, and half of basil and parsley. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until flavors are married and sauce is reduced to a thick, spoon-coating consistency, about 2 hours.
• Add butter and heavy cream and bring to a boil. Season to taste with salt and pepper. For best flavor, remove from heat, allow to cool, and refrigerate at least overnight, and up to three nights. Fat will settle on top. Do not discard fat; stir it back into the sauce as you reheat it.
• Reheat, stir in remaining basil and parsley, and serve over tagliatelle, pappardelle, or gnocchi with Parmigiano-Reggiano, torn basil, and freshly ground black pepper. This Recipe Appears In Boston: Barbara Lynch's Tagliatelle Bolognese

TAGLIATELLE BOLOGNESE

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.
• 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; 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. Shower with basil and pass grated cheese around the table.