Tagliatelle With Bolognese Recipes

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TAGLIATELLE ALLA BOLOGNESE



Tagliatelle alla Bolognese image

An Italian classic; beef and vegetables with wine, broth, pancetta, and tomato sauce simmer away for around 3 hours for a Bolognese sauce that clings perfectly to fresh tagliatelle.

Provided by Redazione Web

Categories     pasta

Time 3m

Yield 4

Number Of Ingredients 13

1LB. fresh egg tagliatelle
3/4LB. ground beef
1/3LB. pancetta
1 1/4CUPS tomato passata or tomato purée
3/4CUP beef broth
2 carrots
2 celery stalks
1/2 small onion
1/2CUP red (or dry white) wine
1/2CUP milk
extra-virgin olive oil
salt
pepper

Steps:

  • Chop the pancetta. Trim the celery, carrots and onion, and mince into fine pieces. Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.
  • Add the meat and sauté for 5 minutes. Add 1/2 cup wine and allow to completely evaporate. Add the tomato passata and stir for a few minutes. Add 1/2 cup milk and cover with the broth.
  • Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.
  • Cook the tagliatelle in boiling salted water for 3-4 minutes or until al dente, drain and serve with generous amounts of sauce.

TAGLIATELLE BOLOGNESE



Tagliatelle Bolognese image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 19

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Steps:

  • Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
  • Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
  • In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
  • 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 and 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.
  • Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

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 BOLOGNESE



Tagliatelle Bolognese image

Provided by Jonathan Reynolds

Categories     dinner, pastas, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 17

1/2 cup olive oil
4 stalks celery, diced
4 carrots, peeled and diced
2 cups diced onion
1 1/2 pounds ground meat (preferably equal parts beef, veal and pork)
2 links fresh sweet Italian sausage, casings removed and discarded
1 cup red wine
2 cups canned chopped tomatoes
1/4 cup tomato paste
3/4 ounce dried porcini mushrooms
4 cups chicken stock, or more if necessary
3 tablespoons chopped sage leaves
1 tablespoon chopped rosemary leaves
6 bay leaves
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 1/2 pounds fresh or dried tagliatelle, cooked

Steps:

  • Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes. Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
  • Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
  • Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 22 grams, Carbohydrate 84 grams, Fat 36 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 10 grams, TransFat 1 gram

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.

CHICKEN BOLOGNESE WITH TAGLIATELLE



Chicken Bolognese with Tagliatelle image

Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.

Provided by Martha Stewart

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

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup), plus leaves for serving
2 medium carrots, peeled and finely chopped (3/4 cup)
Coarse salt and freshly ground pepper
1 pound ground chicken (preferably a mix of white and dark)
3 tablespoons tomato paste
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup whole milk
1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
1 pound tagliatelle, pappardelle, or fettuccine
Freshly grated Parmesan and nutmeg, for serving

Steps:

  • Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
  • Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

TAGLIATELLE BOLOGNESE



Tagliatelle Bolognese image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 ounces dried porcini mushrooms, wiped of grit
2 tablespoons extra-virgin olive oil
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
4 fresh thyme sprigs, leaves stripped from the stem
2 fresh oregano sprigs, leaves stripped from the stem
1 fresh rosemary sprig, needles stripped from the stem
2 bay leaves
1 pound ground pork
1 pound ground beef
1 cup milk
1 (28-ounce) can whole peeled tomatoes, hand-crushed
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
1 handful fresh basil, hand-torn, for garnish
Freshly grated Parmigiano-Reggiano, for serving

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.

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GINO D'ACAMPO'S GRANDFATHER'S TAGLIATELLE ALLA BOLOGNESE | TLN
This Tagliatelle alla Bolognese recipe is the real thing, states Gino D’Acampo. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never …
From tln.ca


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