TAGLIATELLE WITH MEAT SAUCE
I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it's time for you and your family to enjoy it."
Provided by By The Lake
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
- Add the beef, pork and veal and cook until lightly browned.
- Drain off any fat.
- Stir in the tomato paste and cook for 2 minutes.
- Stir in beef broth and cook for about 10 minutes.
- Add the cream.
- Season with salt and pepper.
- Cover and cook for about an hour.
- In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
- Plate the pasta and top with the meat sauce.
- Serves 4 people and don't forget the shaved Pecorino Romano cheese.
Nutrition Facts : Calories 1178.2, Fat 57.8, SaturatedFat 22.7, Cholesterol 331, Sodium 1287.4, Carbohydrate 95.6, Fiber 6.8, Sugar 9.3, Protein 68.4
TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
- Half tomatoes and chop into small pieces.
- Put a pan of salted water on to heat for the pasta.
- Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
- Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
- Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
- Season the sauce carefully.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
- If your sauce has cooled down then reheat it now.
- When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
- Check the seasoning, then divide on to your serving plates with the sauce on top.
- Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
- Try this___________________________________.
- Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this___________________________________.
- A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this____________________________________.
- You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7
BOLOGNESE TAGLIATELLE
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
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 WHITE MEAT SAUCE
In a traditional Ragù alla Bolognese (page 382), the ground meats are slowly cooked with tomatoes and red wine and stock, developing a velvety texture and deep, rich flavor. This "white" ragù streamlines the process and omits most of the tomato, producing a lighter and more delicate sauce with much of the complexity of the classic Bolognese. (And if you want to make it even lighter, you might use ground rabbit meat or turkey or chicken in place of the chopped beef.) Typically used to dress fresh tagliatelle, ragù di carni bianche is also delicious as a sauce for other pastas, lasagna, polenta, and gnocchi. This recipe makes enough sauce to dress two batches of my fresh tagliatelle; use half the sauce for one dinner, and freeze the rest for a great meal to come.
Yield makes about 7 cups, enough for 2 batches (3 pounds) tagliatelle or other pasta
Number Of Ingredients 18
Steps:
- For the sauce: Put the ground meats in a large bowl; loosen, crumble, and toss the meats together with your fingers.
- Drop the chunks of onion, carrot, and celery into the food processor, and mince fine, to an even-textured paste. Pour the olive oil and drop the butter into the big saucepan, and set over medium-high heat. When the butter has melted, scrape in the paste, or pestata, season with 1 teaspoon of the salt, and cook and stir the pestata until it has dried out and just begins to stick to the bottom of the pan, about 5 minutes.
- Quickly crumble all the meat into the pan, stir with the pestata, sprinkle over it 1 more teaspoon of salt, and cook, tossing and stirring occasionally, until the meat starts to release its juices. Turn up the heat a bit, and continue cooking and stirring the meat as the juices evaporate, about 10 minutes, taking care that the meat doesn't brown or crisp.
- When the juices have disappeared, pour in the white wine, bring it to a bubbling simmer, and cook until evaporated, 2 or 3 minutes. Meanwhile, stir the tomato paste into the milk until blended. When the wine has cooked away, pour in the milk and cook, stirring, until it has cooked down.
- Now ladle 2 cups or more of the hot stock (or water) into the pan, just enough to cover the meat. Stir in the bay leaves and the remaining salt, and bring the liquid to an active simmer. Cover the pan, adjust the heat so the liquid is steadily bubbling (not boiling rapidly), and cook for 15 to 20 minutes, as the broth gradually reduces. Stir in about 2 more cups hot stock, just to cover the meat again, then give another 20-minute period of covered cooking and reducing. Stir in a final addition of 2 cups stock, and cook, covered, until the ragù is thick and concentrated, 20 minutes or so. (The sauce should have cooked for at least an hour and incorporated 6 to 8 cups of stock in total.)
- Taste the ragù and adjust the seasoning. If you've prepared it in advance, let it cool, then refrigerate and freeze as you wish. Or you can remove about half (for future use) and prepare tagliatelle now, keeping about 3 1/2 cups of freshly cooked sauce in the big saucepan, to dress the pasta.
- To cook the tagliatelle: Bring a large pot of well-salted water to the boil. Shake the nests of tagliatelle in a colander or strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosen and separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (the pasta will cook a bit more in the pan of sauce).
- Meanwhile, heat the ragù to a simmer. If it has cooled (or been chilled or frozen), it will have thickened, so reheat it slowly in a wide pan, stirring in a cup or so of stock or water, to loosen it.
- Lift the al dente tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop the pasta into the simmering ragù. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.
- Turn off the heat, sprinkle a cup or so of grated cheese over the tagliatelle, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.
TAGLIATELLE WITH BOLOGNESE SAUCE
This sauce seems like a chore, but once you get everything in the pot, it simmers and cooks on its own and yields enough sauce for several luscious meals. (It also freezes well.) When unexpected guests arrive, just cook some pasta and you have dinner ready. What makes this meat sauce unique is the cinnamon, which adds an unexpected, unidentifiably delicious flavor. The kids absolutely love it with gnocchi.
Yield serves 6, plus a quart of sauce for the freezer
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven set over medium heat. Add the onion, and let cook until slightly softened, about 2 to 3 minutes. Add the carrot and celery, and season with 1 teaspoon salt. Cook and stir until the onion is translucent, about 3 to 4 minutes more. Meanwhile, put the ground meats in a large bowl, and pour the wine over the meat into the bowl. Use a fork to stir and crumble the meat to mix with the wine and break the meat into small clumps. Add the meat to the pot, season with 1 teaspoon salt, and cook, stirring with a wooden spoon to break down the clumps, until the meat has given up all of its liquid. Increase heat to medium-high, and reduce away the liquid until you hear a crackling sound coming from the bottom of the pan, about 15 minutes in all.
- When the bottom of the pan is dry and the meat is lightly browned, pour in the tomatoes and slosh out the cans with 2 cups hot water. Pour that into the pot along with the bay leaves, and season with the peperoncino, cinnamon, and remaining salt.
- Bring the sauce to a boil, then lower the heat to a rapid simmer. Set the cover slightly ajar, and cook until the sauce is thick and flavorful, about 1 1/2 hours, adding up to 4 cups more hot water during the cooking time to keep the meat covered in liquid.
- Bring a large pot of salted water to boil for pasta. Heat half of the sauce in a large skillet (refrigerate or freeze the remaining sauce for another day!). Plop the tagliatelle into the boiling water. When the pasta is al dente, drain and transfer it directly into the simmering sauce. Drizzle with olive oil, and toss to coat the pasta with the sauce. Remove from heat, and toss in grated cheese. Serve immediately, passing more grated cheese.
More about "tagliatelle with meat sauce recipes"
TAGLIATELLE WITH 30 MINUTE MEAT SAUCE - EPICURE'S TABLE
From epicurestable.com
Estimated Reading Time 3 mins
TAGLIATELLE WITH HAND-CHOPPED RAGù (MEAT SAUCE) - MASTERCLASS
From masterclass.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
TAGLIATELLE WITH RICH THREE MEAT SAUCE | ZA RECIPES
From zarecipes.blogspot.com
TAGLIATELLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TAGLIATELLE WITH MEAT SAUCE - CIRIO 1856
From cirio1856.com
CLASSIC BOLOGNESE SAUCE WITH TAGLIATELLE (STEP BY STEP)
From happilyunprocessed.com
TAGLIATELLE WITH GARLICKY TOMATO SAUCE RECIPE | FOOD
From foodandwine.com
TAGLIATELLE (AL RAGù) BOLOGNESE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BOLOGNA - ITALY'S BEST KEPT FOOD SECRET: TAGLIATELLE WITH …
From tasteforbologna.blogspot.com
TAGLIATELLE WITH BEEF AND CREAMY PEPPER SAUCE | RECIPE WITH VIDEO ...
From kitchenstories.com
TAGLIATELLE PASTA WITH BOLOGNESE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
TAGLIATELLE WITH BOLOGNESE SAUCE RECIPE - CREATE THE MOST …
From recipeshappy.com
TAGLIATELLE WITH RICH THREE-MEAT SAUCE •NEBRASKALAND MAGAZINE
From magazine.outdoornebraska.gov
TAGLIATELLE RECIPES – LOVED SAUCES FOR TAGLIATELLE PASTA | MUTTI
From mutti-parma.com
TAGLIATELLE WITH A QUICK AND SIMPLE MEAT SAUCE
From irishexaminer.com
DUCK RAGU SAUCE - THERESCIPES.INFO
From therecipes.info
SPRING TAGLIATELLE RECIPE WITH GROUND MEAT RAGU AND SPRING PEAS …
From rachaelrayshow.com
TAGLIATELLE WITH RAGù ALLA BOLOGNESE - VENTURISTS
From venturists.net
TAGLIATELLE WITH WHITE MEAT SAUCE - PLAIN.RECIPES
From plain.recipes
TAGLIATELLE WITH GARLIC-CREAM SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
AUTHENTIC TAGLIATELLE BOLOGNESE - MARCELLINA IN CUCINA
From marcellinaincucina.com
TAGLIATELLE NESTS WITH MINCED MEAT IN SAUCE – A SIMPLE AND …
From verytastyrecipes.com
TAGLIATELLE WITH BOLOGNESE SAUCE RECIPE - JUST FOR EAT
From justforeat.com
WHAT IS TAGLIATELLE?
From thespruceeats.com
CLASSIC COOKBOOKS: MARCELLA HAZAN'S HOMEMADE TAGLIATELLE WITH …
From seriouseats.com
TAGLIATELLE WITH CARBONARA SAUCE RECIPE - PASTA.COM
From pasta.com
SPAGHETTI MEAT SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TRADITIONAL TAGLIATELLE ALLA BOLOGNESE PASTA RECIPE
From dobbernationloves.com
TAGLIATELLE WITH MEAT SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST TAGLIATELLE SAUCE RECIPES | YUMMLY
From yummly.com
TUSCAN-STYLE RAGU' (MEAT SAUCE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAGLIATELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TAGLIATELLE WITH PESTO SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST TAGLIATELLE ALLA BOLOGNESE RECIPE FROM STANLEY TUCCI: …
From parade.com
TAGLIATELLE WITH MEAT SAUCE - MONSIEUR-CUISINE.COM
From monsieur-cuisine.com
TAGLIATELLE WITH MEAT SAUCE RECIPE | CARL'S HOME AND RECIPES
From carlshomeblog.com
TAGLIATELLE WITH MEAT RAGU, PEA PUREE AND BLACK SESAME CRISPS
From italymagazine.com
GORDON RAMSAY'S TAGLIATELLE WITH QUICK SAUSAGE MEAT BOLOGNESE
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love