Bibas Tagliatelle And Bolognese Ragu Recipes

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BIBA'S TAGLIATELLE AND BOLOGNESE RAGU



Biba's Tagliatelle and Bolognese Ragu image

This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely minced yellow onions
1/2 cup finely minced carrots
1/2 cup finely minced celery
1/2 cup (2 to 3 ounces) thickly sliced pancetta, finely minced
1 pound ground beef chuck
1/2 pound ground pork loin
1/2 cup medium-bodied red wine, such as a Chianti Classico
Coarse salt and freshly ground pepper
3 tablespoons double-concentrated Italian tomato paste, diluted in 3 cups Biba's Meat Broth, or canned low-sodium chicken broth
1/2 cup milk, preferably whole milk
1 pound imported dried tagliatelle
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
  • Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
  • Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
  • Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

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 WITH VEGETABLE RAGU



Tagliatelle with vegetable ragu image

This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato purée and balsamic vinegar
250g diced vegetables, such as courgettes, peppers and mushroom
50g red lentil
2 x 400g cans chopped tomatoes with basil
250g tagliatelle (or your favourite pasta)
2 tbsp shaved parmesan (optional)

Steps:

  • Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
  • Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
  • Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

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