Tagliarini With Abruzzese Chocolate Ragù Recipes

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

Steps:

• 1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. 2 In a large heated serving bowl, toss the pasta with the butter. Add the cheeses and a couple of tablespoons of the pasta water. Toss until the cheese is melted. Sprinkle with black pepper and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1 In a medium saucepan, cook the onion in the oil over medium heat until the onion is tender and golden, about 10 minutes. Add the pork and cook, crumbling the meat with the back of a spoon, until lightly browned. Season with salt and pepper to taste. 2 Add the wine and bring to a simmer. Cook until most of the wine has evaporated. 3 Stir in the tomato puree, tomato paste, and water. Turn the heat to low and cook 1 hour, stirring occasionally, until the sauce is thick. 4 Stir in the chocolate, sugar, and cinnamon until the chocolate is melted. Taste for seasoning. 5 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 6 In a large warm serving bowl, toss the pasta with the sauce. Add a little of the reserved cooking water if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.