Mario Batalis Fresh Tagliatelle Recipes

MARIO BATALI'S FETTUCCINE BOLOGNESE

Mario Batali's Fettuccine Bolognese image

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.

Provided by yooper

Categories Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

heat oil in heavy large pot over medium heat.
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
Drain.
Add fettuccine to pot with ragu and toss to blend.
Transfer to large bowl.
Sprinkle with 1/2 cup Parmesan.
Serve, passing remaining Parmesan seperately.

MARIO BATALI'S GRILLED BEEF TAGLIATA

Mario Batali's Grilled Beef Tagliata image

Make and share this Mario Batali's Grilled Beef Tagliata recipe from Food.com.

Provided by Kerena

Categories Steak

Time 30m

Yield 8 meals, 8 serving(s)

Number Of Ingredients 19

Ingredients

1 cup balsamic vinegar
1/2 cup fresh rosemary needles, fresh
8 garlic cloves
1/2 cup extra virgin olive oil
2 -2 1/2 lbs flank steaks
kosher salt
fresh ground black pepper
4 ounces parmigiano-reggiano cheese
8 cups arugula, loosely packed
sea salt
aged balsamic vinegar (balsamico condimento)
extra virgin olive oil, finishing-quality
4 porcini mushrooms
1/4 cup shallot, minced
1 lemon (juice and zest)
1 tablespoon champagne vinegar
1 teaspoon kosher salt (plus more to taste)
1/2 cup extra-virgin olive oil
1/2 teaspoon fresh ground black pepper (plus more to taste)

Steps:

For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper.
Place the steaks in a large bowl or nonreactive baking dish. Pour the marinade over and turn to coat them on all sides. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove the steaks from the refrigerator and bring to room temperature before grilling.
Preheat grill pan or heavy-bottomed skillet over high heat.
Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about one teaspoon of salt per pound of meat.
Put the steaks on the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slice.
While the steaks are resting, use a large knife or mandoline to cut the wedge of Parmiagiano-Reggiano into very thin slices. Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinaigrette and toss gently to coat the leave. Taste for seasoning and add more salt or vinaigrette, if desired.
To serve plate steak with dressed arugula on the side. Drizzle with the balsamico condimento and olive oil.
Shave porcini mushrooms and Parmiagiano-Reggiano onto the dish.
For the Lemon Vinaigrette: Combine the shallots, lemon juice and zest, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady, stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired.

Nutrition Facts : Calories 533.4, Fat 40.6, SaturatedFat 10.2, Cholesterol 87.4, Sodium 537.1, Carbohydrate 10, Fiber 1, Sugar 5.7, Protein 30.9

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