BIBA'S TAGLIATELLE AND BOLOGNESE RAGU
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
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.
BIBA'S MEAT BROTH
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 2 quarts
Number Of Ingredients 9
Steps:
- Wash the bones, meat scraps, and vegetables thoroughly under cold running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add enough cold water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam that has risen to the surface. Simmer gently for 3 hours. Season with salt during the last few minutes of simmering.
- If you are planning to use the broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove the fat that comes to the surface of the broth as it cools. If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cool completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or frozen for up to 2 months. Before using the broth, remove the fat that has solidified on the surface, and bring to a full boil.
BEEF BONE BROTH
Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.
Provided by Food Network Kitchen
Categories side-dish
Time 10h30m
Yield about 8 cups broth
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
- Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
- Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
- Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
- Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
- To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.
BIBA'S OSSO BUCCO
I found this recipe written on an old telephone bill envelope, so I figured I had better post it before it got lost for good! Recipe from Biba's Italian Kitchen TV show.
Provided by TGirl
Categories Veal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine dried mushrooms and hot water.
- Allow mushrooms to reconstitute, making sure to save the liquid!
- Season veal with salt and pepper, then dredge in flour, shaking off excess.
- Heat oil over medium high heat in deep skillet, and brown veal shanks on both sides, adding more oil as needed.
- Remove veal from pan, add diced vegetables and mushrooms, cook for for 5-10 minutes or until browned, adding more oil if needed.
- Return veal to pan, add wine and reduce for 5 minutes.
- Be sure to scrape up any brown bits off the bottom of the pan--that's where the flavor is!
- Add mushroom water, tomato sauce, and chicken broth.
- Simmer on very low heat for at least 45 minutes, or bake at 325 degrees for 1 and 1/2 hours, or until veal is fork tender.
- Serve over creamy polenta, rice, mashed potatoes, or egg noodles.
Nutrition Facts : Calories 454.2, Fat 10.9, SaturatedFat 1.6, Sodium 555.1, Carbohydrate 32.1, Fiber 2.9, Sugar 7.8, Protein 4.8
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