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 BOLOGNESE SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan over medium-high heat. Add the mirepoix (carrot, celery and onion) and cook for 10 minutes. Add the garlic and cook for another minute. Add the beef, breaking it apart with a long wooden spoon, and cook until brown, about 15 minutes. Add the paprika, salt, pepper, beef broth, white wine, basil and bay leaves and simmer for 15 minutes.
- Pour the tomatoes into a large bowl and crush them with your hands. Transfer to the pan and cook until you have thick saucy consistency, another 30 minutes.
- Serve the Bolognese sauce in a pasta bowl over fresh tagliatelle, and sprinkle with shaved Parmesan.
TAGLIATELLE BOLOGNESE
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.
TAGLIATELLE WITH VEGETABLE RAGU
This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
- Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
- Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.
Nutrition Facts : Calories 321 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
TAGLIATELLE BOLOGNESE
A recipe from the first cookbook I ever purchased! This has a very nice taste, served over tagliatelle or noodles with Parmesan cheese sprinkled across the top of the sauce! Yum Yum!
Provided by Timothy H.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet saute' onion,carrot,celery and green pepper in water and the Vermouth until onion is translucent. Remove with a slotted spoon and set aside.
- Brown ground beef in the same pan, add more vermouth if desired. Drain beef. Add vegetables,tomato sauce,garlic,bay leaf,bouillon,salt and pepper. Gently simmer uncovered for 30 minutes. Meanwhile cook pasta according to package instructions.DO NOT OVER COOK Pasta!
- Discard bay leaf. Put pasta in a hot serving dish; pour meat sauce into center of the pasta. Sprinkle with Parmesan cheese. Serve Hot!
Nutrition Facts : Calories 664.1, Fat 23.2, SaturatedFat 8.9, Cholesterol 154.6, Sodium 1437.7, Carbohydrate 75.7, Fiber 5.8, Sugar 9.3, Protein 38.1
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.
BOLOGNESE (TYLER FLORENCE)
Make and share this Bolognese (Tyler Florence) recipe from Food.com.
Provided by rambling bug
Categories European
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1272.5, Fat 52.3, SaturatedFat 18.3, Cholesterol 167.4, Sodium 506.7, Carbohydrate 117.1, Fiber 9, Sugar 11.9, Protein 61.1
More about "tagliatelle with bolognese sauce recipes"
TAGLIATELLE PASTA WITH BOLOGNESE SAUCE - COMPLETE …
From completecomfortfoods.com
- In a heavy-bottomed saucepan, over medium-low, heat, start by melting and browning pancetta until the fat melts away.
TAGLIATELLE WITH BOLOGNESE SAUCE - ANTONIO CARLUCCIO …
From antoniocarlucciofoundation.org
TAGLIATELLE - WIKIPEDIA
From en.wikipedia.org
TAGLIATELLE ALLA BOLOGNESE RECIPE | EATALY
From eataly.com
TAGLIATELLE WITH BOLOGNESE SAUCE – BIG ON FLAVOUR
From bigonflavour.com
WEEKEND RECIPE: TAGLIATELLE WITH BOLOGNESE SAUCE RECIPE …
From kcet.org
WEEKNIGHT TAGLIATELLE WITH BOLOGNESE SAUCE
From americastestkitchen.com
TAGLIATELLE WITH RAGU SAUCE (BOLOGNESE) | TASTY KITCHEN: …
From tastykitchen.com
TAGLIATELLE (AL RAGù) BOLOGNESE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BOLOGNESE SAUCE WITH TAGLIATELLE RECIPE - RACHAEL RAY …
From rachaelrayshow.com
TAGLIATELLE BOLOGNESE RECIPE | GOOD FOOD
From goodfood.com.au
BEST TAGLIATELLE BOLOGNESE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TRADITIONAL TAGLIATELLE ALLA BOLOGNESE PASTA RECIPE
From pinterest.ca
AUTHENTIC BOLOGNESE SAUCE - THE BEST ITALIAN CLASSIC ... - ITALIAN FOOD ...
From italianfoodfast.com
TAGLIATELLE ALLA BOLOGNESE RECIPE: TAGLIATELLE WITH RAGù - EATALY
From eataly.ca
TAGLIATELLE WITH RAGù ALLA BOLOGNESE - VENTURISTS
From venturists.net
VEGAN TAGLIATELLE BOLOGNESE WITH MUSHROOMS - SKINNY SPATULA
From skinnyspatula.com
TAGLIATELLE BOLOGNESE RECIPE | MUTTI
From mutti-parma.com
TAGLIATELLE ALLA BOLOGNESE - THE CLASSY BAKER
From theclassybaker.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RICH AND INDULGENT TAGLIATELLE BOLOGNESE RECIPE
From coriandercorner.com
AUTHENTIC TAGLIATELLE BOLOGNESE - MARCELLINA IN CUCINA
From marcellinaincucina.com
TRADITIONAL TAGLIATELLE ALLA BOLOGNESE PASTA RECIPE
From dobbernationloves.com
TAGLIATELLE WITH QUICK SAUSAGE MEAT BOLOGNESE - GORDON RAMSAY
From thecookbook.pk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE - TAGLIATELLE WITH BOLOGNESE SAUCE
From qa2.lcbo.com
SNOW DAY BOLOGNESE SAUCE WITH TAGLIATELLE - HUNGER THIRST PLAY
From hungerthirstplay.com
AUTHENTIC BOLOGNESE SAUCE (ITALIAN BOLOGNESE) • KEEPING IT SIMPLE …
From keepingitsimpleblog.com
TAGLIATELLE WITH BOLOGNESE SAUCE RECIPE - JUST FOR EAT
From justforeat.com
TAGLIATELLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHAT IS TAGLIATELLE?
From thespruceeats.com
RECIPE FOR TAGLIATELLE ALLA BOLOGNESE (TAGLIATELLE WITH BOLOGNESE …
From irishexaminer.com
BEST TAGLIATELLE ALLA BOLOGNESE RECIPE FROM STANLEY TUCCI: …
From parade.com
EASY TAGLIATELLE BOLOGNESE RECIPE - IZZYCOOKING
From izzycooking.com
TAGLIATELLE WITH BOLOGNESE SAUCE | FOOD PHOTOGRAPHY TUTORIAL, …
From pinterest.ca
SLOW-COOKED BOLOGNESE TAGLIATELLE RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com
ITALIAN RECIPES TAGLIATELLE WITH BOLOGNESE SAUCE - ITALIAN FOOD
From cfood.org
MEATLESS BOLOGNESE SAUCE WITH MUSHROOMS + LENTILS
From withfoodandlove.com
TAGLIATELLE WITH BOLOGNESE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
POTATO BOLOGNESE RECIPES
From recipes.servegame.org
You'll also love