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Рецепт Tagliatelle And Bolognese Ragu With Biba

by Global Cookbook

Ингредиенты

2 Tbsp. extra-virgin extra virgin olive oil 3 Tbsp. unsalted butter 1/2 c. finely-chopped yellow onions 1/2 c. finely-chopped carrots 1/2 c. finely-chopped celery 1/2 c. finely-chopped thickly-sliced pancetta     (abt 2 to 3 ounce) 1 lb grnd beef chuck 1/2 lb grnd pork loin 1/2 c. medium-bodied red wine     (such as a Chianti Classico)     Coarse salt to taste     Freshly-grnd black pepper to taste 3 Tbsp. double-concentrated Italian tomato paste

3 c. Meat Broth (listed below)     (or possibly canned low-sodium chicken broth) 1/2 c. whole lowfat milk 1 lb imported dry tagliatelle 1/2 c. freshly-grated Parmigiano-Reggiano 2 lb veal shanks/bones/scraps 2 lb beef scraps/bones/knuckle bones 1 lb chicken bones/scraps 2 sm carrots roughly minced 1 lrg celery stalk roughly minced 1 med onion quartered 3 x flat-leaf parsley sprigs 2 sm ripe tomatoes     Coarse salt to taste

Инструкции

1. Make the Meat Broth: Wash the bones, meat scraps, and vegetables thoroughly under cool running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add in sufficient cool 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 which has risen to the surface. Simmer gently for 3 hrs. Season with salt during the last few min of simmering.
2. If you are planning to use the broth within a few hrs, strain it through a fine-mesh strainer directly into another pot, and remove the fat which comes to the surface of the broth as it cools.
3. 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 cold completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or possibly frzn for up to 2 months. Before using the broth, remove the fat which has solidified on the surface, and bring to a full boil. (
4. Makes about 2 qts)
5. Make the ragu: Heat the oil and 2 Tbsp. of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add in the chopped vegetables. Cook, stirring occasionally, till vegetables have a nice golden brown color. Add in the pancetta, and cook till lightly golden brown, about 5 min. Add in the grnd beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, till meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 min.
6. Add in the wine and cook, stirring, till almost all of it has evaporated. Season with salt and pepper. Dilute tomato paste in the 3 c. of meat broth. Stir into the ragu. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hrs, stirring and checking sauce every 20 min. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add in a bit more broth or possibly water if the sauce looks too dry.
7. Add in the lowfat milk, partially cover, and simmer for 10 to 15 min longer. Taste, and adjust the seasoning. Turn off the heat.
8. Meanwhile, bring a large pot of salted water to a boil over high heat. Add in the tagliatelle, and cook till pasta is tender but still hard to the bite. Drain the pasta, and place in a large heated bowl.
9. Add in remaining 1 Tbsp. butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly till pasta and sauce are well combined. Add in more sauce if needed. Serve at once, with the cheese.
10. This recipe yields 4 to 6 servings.
11. Comments: Tagliatelle is the northern Italian term for fettuccine, a favorite type of pasta whose width can vary from 1/8 to 1/2 inch.

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