Bolognese pasta pie - pasta recipes - Good Housekeeping
Method
Preheat oven to 200°C (180°C fan) mark 6.
Bring a large pan of salted water to the boil for the spaghetti.
Grease and line base and sides of a 9cm (3½in) deep, 20.5cm (8in) round loose-bottom cake tin with baking parchment.
Set aside.
Heat oil in a large frying pan and brown mince all over.
Mix in pasta sauce, check seasoning and set aside to cool for 10min.
Meanwhile, cook spaghetti in boiling water according to pack instructions until al dente.
Drain and leave to cool for 5min.
Return to pan and stir in half the Parmesan and two of the eggs.
Spread half the spaghetti over base of prepared tin in an even layer.
With two forks, build remaining spaghetti up around sides of the tin, making a central well about 5cm (2in) deep for the mince.
Option: Spread the fresh mozzarella (or ricotta) over the spaghetti. Or Layer sliced mushrooms.
Stir remaining egg and most of basil into mince mixture.
Spoon into well in pasta.
Dot with cherry tomatoes (cut-side up) and scatter over remaining cheese.
Cover tin with foil and cook in oven for 15min.
Remove foil and cook for a further 20-25min until lightly golden.
Transfer to a serving plate or board.
Scatter over remaining basil and serve pie in slices.
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Showing posts with label Ragu Sauce. Show all posts
Showing posts with label Ragu Sauce. Show all posts
Wednesday, 15 June 2016
Monday, 23 May 2016
In Search of Ragu...Bolognese.
In Search of Ragu - Roads & Kingdoms
Ragù Alla Bolognese #1
This version of ragù was published in 1982 by the Bologna chapter of the Accademia Italiana della Cucina, the closest thing to an authority in the matters of Italian cuisine.
300 grams beef (skirt or flank steak, preferably), coarsely ground or chopped
150 g pancetta, ground or minced
50 g carrot, minced
50 g celery, minced
50 g onion, minced
300 g tomato puree or peeled chopped tomatoes
½ cup dry white wine
½ cup whole milk
A little broth
Olive oil or butter
Salt and pepper
Heat a large earthenware or thick aluminum pan over medium heat.
Combine 3 tablespoons of oil or 50 g of butter and the chopped vegetables and cook until soft.
Add the ground beef and bacon and cook until browned, stirring with a wooden spoon.
Add the wine and stir gently until it is completely evaporated.
Add the fresh or canned tomato, cover, and simmer slowly for about 2 hours, adding broth when necessary.
Towards the end, add the milk to soften the acidity of the tomato.
Season with salt and pepper.
Makes about 6 servings.
Ragù alla Bolognese #2
This is not a definitive recipe, but rather a synthesis of the parts I loved most about the dozens of ragus I tasted in Emilia Romagna: the rich, gelatinous flavor of Massimo’s hand-torn super ragu, the whisper of tomato from Alessandro’s version (despite Massimo’s convincing protestations, the light sweetness and extra umami hit of tomato has a certain place in the sauce), and, of course, the pancetta from the grandmas of Savigno. Whatever you do, don’t serve this with spaghetti.
Try penne, rigatoni or pappardelle—something substantial enough to grab hold off the chunky ragu.
700 gr beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces
Salt to taste
1 Tbsp olive oil
2 medium carrots, peeled and minced
2 ribs celery, minced
1 medium onion, minced
450 gr ground pork (preferably from the shoulder)
½ cup minced pancetta
1 small can whole peeled tomatoes (preferably San Marzano), drained and crushed
1 cup dry red wine
1 ½ cups chicken stock
1 bay leaf
Heat the oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat.
Season the beef on all sides with salt and cook until deeply browned all over.
Remove from the pan.
If the pan is dry, add another splash of oil.
Sauté the carrot, celery, and onion until soft, about 5 minutes.
Add the pork and pancetta and cook until lightly browned, then stir in the tomato and continue cooking for another 3 minutes.
Return the beef to the pan, add the wine, stock, bay leaf and cover.
Turn the heat to low and simmer for two hours, until the beef is falling apart.
Shred the beef by hand or with two forks and fold back into the sauce, discarding any bones, excess fat, or cartilage.
If the sauce looks too dry, add a splash of broth or water to get the right consistency.
Serve over pasta with freshly grated Parmigiano Reggiano.
Makes about 8 servings.
Ragù Alla Bolognese #1
This version of ragù was published in 1982 by the Bologna chapter of the Accademia Italiana della Cucina, the closest thing to an authority in the matters of Italian cuisine.
300 grams beef (skirt or flank steak, preferably), coarsely ground or chopped
150 g pancetta, ground or minced
50 g carrot, minced
50 g celery, minced
50 g onion, minced
300 g tomato puree or peeled chopped tomatoes
½ cup dry white wine
½ cup whole milk
A little broth
Olive oil or butter
Salt and pepper
Heat a large earthenware or thick aluminum pan over medium heat.
Combine 3 tablespoons of oil or 50 g of butter and the chopped vegetables and cook until soft.
Add the ground beef and bacon and cook until browned, stirring with a wooden spoon.
Add the wine and stir gently until it is completely evaporated.
Add the fresh or canned tomato, cover, and simmer slowly for about 2 hours, adding broth when necessary.
Towards the end, add the milk to soften the acidity of the tomato.
Season with salt and pepper.
Makes about 6 servings.
Ragù alla Bolognese #2
This is not a definitive recipe, but rather a synthesis of the parts I loved most about the dozens of ragus I tasted in Emilia Romagna: the rich, gelatinous flavor of Massimo’s hand-torn super ragu, the whisper of tomato from Alessandro’s version (despite Massimo’s convincing protestations, the light sweetness and extra umami hit of tomato has a certain place in the sauce), and, of course, the pancetta from the grandmas of Savigno. Whatever you do, don’t serve this with spaghetti.
Try penne, rigatoni or pappardelle—something substantial enough to grab hold off the chunky ragu.
700 gr beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces
Salt to taste
1 Tbsp olive oil
2 medium carrots, peeled and minced
2 ribs celery, minced
1 medium onion, minced
450 gr ground pork (preferably from the shoulder)
½ cup minced pancetta
1 small can whole peeled tomatoes (preferably San Marzano), drained and crushed
1 cup dry red wine
1 ½ cups chicken stock
1 bay leaf
Heat the oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat.
Season the beef on all sides with salt and cook until deeply browned all over.
Remove from the pan.
If the pan is dry, add another splash of oil.
Sauté the carrot, celery, and onion until soft, about 5 minutes.
Add the pork and pancetta and cook until lightly browned, then stir in the tomato and continue cooking for another 3 minutes.
Return the beef to the pan, add the wine, stock, bay leaf and cover.
Turn the heat to low and simmer for two hours, until the beef is falling apart.
Shred the beef by hand or with two forks and fold back into the sauce, discarding any bones, excess fat, or cartilage.
If the sauce looks too dry, add a splash of broth or water to get the right consistency.
Serve over pasta with freshly grated Parmigiano Reggiano.
Makes about 8 servings.
A ragu alla bolognese. By Rachel Roddy.
A ragu alla bolognese recipe to provoke debate | Kitchen sink tales | Life and style | The Guardian
Serves 4–6
40g butter
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
50g pancetta or unsmoked bacon, diced
1 bay leaf
200g minced beef
200g minced pork
50g chicken livers (optional)
200ml red or white wine
1 tbsp tomato puree dissolved in 150ml warm water or chicken stock
Salt and black pepper
150ml whole milk
500g fettuccine, tagliatelle or pappardelle
6 tbsp freshly grated parmesan
1 In a large, heavy-based saucepan or deep saute pan with a lid, heat the butter and olive oil, add the vegetables, pancetta and bay leaves and cook over a low heat until soft and fragrant.
2 Increase the heat slightly and crumble the meat into the pan.
Cook, stirring pretty continuously, until the meat has lost all of it’s colour and browned evenly.
Add the wine, let it evaporate for a couple of minutes, then add the tomato.
Simmer, uncovered, over a low heat for 30 minutes, by which time the sauce should have deepened in colour and have very little liquid.
Add a good pinch of salt, lots of black pepper and a little of the milk.
Cook slowly, covered, for another hour, every so often lifting the lid and adding the milk until it is used up.
The sauce should be rich, and thick, with very little liquid, but not dry, so keep an eye on it.
3 Warm a serving bowl.
Cook the pasta in plenty of well-salted water until al dente.
Drain the pasta, reserving some of the pasta cooking water, and tip into the warm bowl.
Sprinkle over half the cheese, the sauce, a little of a pasta cooking water and toss carefully, lifting the pasta from below with two spoons.
If it seems a little dry, cautiously add more pasta cooking water, toss again and serve, passing round the rest of the grated parmesan.
Serves 4–6
40g butter
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
50g pancetta or unsmoked bacon, diced
1 bay leaf
200g minced beef
200g minced pork
50g chicken livers (optional)
200ml red or white wine
1 tbsp tomato puree dissolved in 150ml warm water or chicken stock
Salt and black pepper
150ml whole milk
500g fettuccine, tagliatelle or pappardelle
6 tbsp freshly grated parmesan
1 In a large, heavy-based saucepan or deep saute pan with a lid, heat the butter and olive oil, add the vegetables, pancetta and bay leaves and cook over a low heat until soft and fragrant.
2 Increase the heat slightly and crumble the meat into the pan.
Cook, stirring pretty continuously, until the meat has lost all of it’s colour and browned evenly.
Add the wine, let it evaporate for a couple of minutes, then add the tomato.
Simmer, uncovered, over a low heat for 30 minutes, by which time the sauce should have deepened in colour and have very little liquid.
Add a good pinch of salt, lots of black pepper and a little of the milk.
Cook slowly, covered, for another hour, every so often lifting the lid and adding the milk until it is used up.
The sauce should be rich, and thick, with very little liquid, but not dry, so keep an eye on it.
3 Warm a serving bowl.
Cook the pasta in plenty of well-salted water until al dente.
Drain the pasta, reserving some of the pasta cooking water, and tip into the warm bowl.
Sprinkle over half the cheese, the sauce, a little of a pasta cooking water and toss carefully, lifting the pasta from below with two spoons.
If it seems a little dry, cautiously add more pasta cooking water, toss again and serve, passing round the rest of the grated parmesan.
Friday, 23 October 2015
Anna Del Conte’s ragù bolognese sauce.
Greatest recipes ever: Anna Del Conte’s ragù bolognese sauce - Country Life
‘Anna is the queen of Italian cookery, and this is as far removed from the ghastly spag bol (made with cheap mince, burnt onions and ketchup) as it can be. This is a slow-cooked classic.’ /Tom Parker Bowles/
Ragù bolognese sauce
Extract from Anna Del Conte’s The Classic Food of Northern Italy Published by Pavilion Books.
Makes enough for six helpings of pasta.
Ragù is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting.
There are hundreds of versions of ragù, but the classic one, the one that everybody identifies with its place of origin, is the bolognese.
Nowadays, ragù is out of fashion-too rich, unhealthy, bad for the heart, bad for everything, but certainly not bad for the palate.
This recipe is not too rich, I think.
It follows closely the precepts of a classic ragù, but is lighter on fat.
Remember that it is important to chop the vegetables finely, so that they are the size of grains of rice.
Ingredients
60g/2oz butter
2tbsp extra virgin olive oil
60g/2oz unsmoked pancetta, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2tbsp concentrated tomato paste
150ml/5fl oz red wine, such as a Sangiovese or a Barbera
2 pinches of grated nutmeg
Salt and freshly ground pepper
150ml/5fl oz meat stock
150ml/5fl oz full fat milk
Method
Heat the butter and oil in a heavy-based saucepan and cook the pancetta for 5 minutes, stirring frequently.
Add the onion, and when it has begun to soften, add the carrot, celery, garlic and bay leaf.
Cook for a further 10 minutes, stirring frequently.
Put in the minced beef and cook until it is medium brown in colour and nearly crisp, crumbling it in the pot with a fork.
Do this over a high heat so that the meat browns rather than stews, but be careful not to let the mince become too brown and hard.
Add the tomato paste and continue to cook over a high heat fr a further 2 minutes.
Still over a high heat, add the wine, nutmeg, salt and pepper and the stock.
Bring to the boil, then turn the heat down to very low, so that the mixture will reduce very slowly.
Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time.
By the end of this time all the milk should have been added and absorbed, and the ragù should be rich and thick, like a thick soup.
Taste and adjust the seasoning.
The ragù is now ready to dress a dish of homemade tagliatelle, thus producing one of the greatest dishes of Emilia.
PS
Del Conte:
"Spaghetti bolognese originated in New York.
The clever immigrants put them together to suit American taste but ragu is never served with spaghetti in Italy.
Spaghetti keeps the sauce on the outside, so it's better for oily sauces like pesto.
Tagliatelle is more absorbing because of the eggs it contains, so it's ideal for meat ragu – but don't use too much.
For every 400g of dried pasta, there should be no more than 350g of meat ragu.
In Britain, we have ragu with pasta.
In Italy, it's pasta with ragu."
Italians relish pasta for its own sake.
‘Anna is the queen of Italian cookery, and this is as far removed from the ghastly spag bol (made with cheap mince, burnt onions and ketchup) as it can be. This is a slow-cooked classic.’ /Tom Parker Bowles/
Ragù bolognese sauce
Extract from Anna Del Conte’s The Classic Food of Northern Italy Published by Pavilion Books.
Makes enough for six helpings of pasta.
Ragù is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting.
There are hundreds of versions of ragù, but the classic one, the one that everybody identifies with its place of origin, is the bolognese.
Nowadays, ragù is out of fashion-too rich, unhealthy, bad for the heart, bad for everything, but certainly not bad for the palate.
This recipe is not too rich, I think.
It follows closely the precepts of a classic ragù, but is lighter on fat.
Remember that it is important to chop the vegetables finely, so that they are the size of grains of rice.
Ingredients
60g/2oz butter
2tbsp extra virgin olive oil
60g/2oz unsmoked pancetta, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2tbsp concentrated tomato paste
150ml/5fl oz red wine, such as a Sangiovese or a Barbera
2 pinches of grated nutmeg
Salt and freshly ground pepper
150ml/5fl oz meat stock
150ml/5fl oz full fat milk
Method
Heat the butter and oil in a heavy-based saucepan and cook the pancetta for 5 minutes, stirring frequently.
Add the onion, and when it has begun to soften, add the carrot, celery, garlic and bay leaf.
Cook for a further 10 minutes, stirring frequently.
Put in the minced beef and cook until it is medium brown in colour and nearly crisp, crumbling it in the pot with a fork.
Do this over a high heat so that the meat browns rather than stews, but be careful not to let the mince become too brown and hard.
Add the tomato paste and continue to cook over a high heat fr a further 2 minutes.
Still over a high heat, add the wine, nutmeg, salt and pepper and the stock.
Bring to the boil, then turn the heat down to very low, so that the mixture will reduce very slowly.
Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time.
By the end of this time all the milk should have been added and absorbed, and the ragù should be rich and thick, like a thick soup.
Taste and adjust the seasoning.
The ragù is now ready to dress a dish of homemade tagliatelle, thus producing one of the greatest dishes of Emilia.
PS
Del Conte:
"Spaghetti bolognese originated in New York.
The clever immigrants put them together to suit American taste but ragu is never served with spaghetti in Italy.
Spaghetti keeps the sauce on the outside, so it's better for oily sauces like pesto.
Tagliatelle is more absorbing because of the eggs it contains, so it's ideal for meat ragu – but don't use too much.
For every 400g of dried pasta, there should be no more than 350g of meat ragu.
In Britain, we have ragu with pasta.
In Italy, it's pasta with ragu."
Italians relish pasta for its own sake.
Monday, 12 October 2015
Ragu & Courgette Spaghetti.
Hemsley & Hemsley Quick Ragu & Courgette Spaghetti Recipe (Vogue.co.uk):
Ragu is a meat-based sauce, commonly served with pasta, the most famous being ragu alla Bolognese - or spag bol to you and me - the nation's favourite.
- Ragu Recipe!
Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.
An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti!
Use a spiralizer/julienne peeler on the courgette.
Or use a vegetable peeler and then a knife to slice the courgette strips into spaghetti type strands.
- Wilt the courgetti using a little butter and water in a pan.
Or, to be more authentic in your service and to save time and washing up, just run some of the sauce hot from the stove through your spirals and the heat and salt in the sauce will soften them.
- Stir the parsley through the ragu, check the seasoning and serve on top of a pile of courgette spaghetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.
Alternatively stir half the sauce through a bowl of courgetti and then serve each portion with a little more ragu on top, a drizzle of olive oil and fresh parmesan.
'via Blog this'
- Ragu Recipe!
Ragu became popular in the 1830s and started off as just ground veal fried in butter then slow-cooked in broth. It has now evolved into more of a tomato sauce flavoured with beef. There are many variations of what else goes into the sauce, but as ever we like to squeeze in as many vegetables as possible and even throw in a nutritious chicken liver for added flavour. Garlic is not a traditional ingredient in the classical Bolognese sauce, but we are moving with the times and adding in this powerfully medicinal ingredient wherever we can. Seasoning is usually limited to salt, pepper and a bay leaf and the occasional pinch of nutmeg. Our adopted "Nonna" took it one step further and swore by mixed spice in her sauces.
An alternative for some might be gluten-free buckwheat noodles but since we don't like to mix protein and high starch (for easier digestion) we make the genius substitution of courgette, neatly cut (using The Spiralizer, the most fun gadget to ever be found in a kitchen) into long strands of "spaghetti" or, as we like to call it, courgetti!
Use a spiralizer/julienne peeler on the courgette.
Or use a vegetable peeler and then a knife to slice the courgette strips into spaghetti type strands.
- Wilt the courgetti using a little butter and water in a pan.
Or, to be more authentic in your service and to save time and washing up, just run some of the sauce hot from the stove through your spirals and the heat and salt in the sauce will soften them.
- Stir the parsley through the ragu, check the seasoning and serve on top of a pile of courgette spaghetti with fresh parmesan and a drizzle of extra virgin olive oil to serve.
Alternatively stir half the sauce through a bowl of courgetti and then serve each portion with a little more ragu on top, a drizzle of olive oil and fresh parmesan.
'via Blog this'
Classic Ragu Sauce. The Chiappas.
Classic Ragu Sauce | The Chiappas
Welsh-Italian chef Michela Chiappa.
The best Ragu Sauce to my taste!
The real secret to this dish is simmering for 3 hours. It changes the taste as the meat is soft and tender and no tinned tomatoes are needed!
PREPARATION TIME: 30 mins
COOKING TIME: 3 hours
SERVES: 10
Ingredients:
100g smoked pancetta, roughly chopped
1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1kg good-quality beef mince
Good glug of red wine
140g tomato purée
2 beef stock cubes
2 bay leaves
Parmesan, to serve
Extra virgin olive oil
Method:
Put a large pan on a medium heat.
Once hot add the smoked pancetta and fry for 2-3 minutes on a low heat, or until starting to crisp up.
Then add the red onion, carrot and celery.
Stir together and sweat for roughly 10 minutes with lid on, or until soft and translucent.
Next add your beef to the pan, stirring occasionally until the beef has browned.
Add a good swig of red wine and keep stirring.
The aim is to burn off the alcohol leaving just a hint of the lovely wine flavour.
Add the tomato purée and stir into the sauce, then add 500ml (OR LESS!) of boiling water from the kettle and crumble in the beef stock cubes and the bay leaves.
Put the lid on and simmer for 3 hours to let the flavours intensify and the beef break down.
To serve the dish:
When ready to cook the pasta, place a large casserole dish on the heat and fill with boiling water and a generous pinch of salt.
Cook the pasta for approximately 2 minutes (although this will depend on the thickness of your pasta).
Always taste it and you want it soft but ‘al dente,’ which means the pasta will have a subtle bite to it.
It should not turn to mush as this is overcooked.
To serve place the pasta in a pan with the hot sauce.
You should only use 1-2 tablespoons of sauce per portion – don’t overload the sauce; the pasta should not be swimming in bolognaise!
Mix the pasta and sauce on the heat so that the sauce coats the pasta.
Add a splash of pasta water if needed to loosen the sauce and finish with a grating of parmesan and a drizzle of extra virgin olive oil.
Serve immediately to avoid the pasta overcooking!
Cook’s tips:
You can use dried pasta with this sauce if you don’t have time to make fresh pasta.
Simply use about 1kg of pasta for 8-10 people.
This recipe works brilliantly with tagliatelle.
Avoid using spaghetti as a wider pasta holds the sauce better.
This recipe is fantastic to make in a large batch and then freeze in individual portions – it takes time to make a really tasty ragu so it’s worth making lots so you can enjoy after a hard day’s work!
Heat the sauce from frozen.
Always taste as you go for seasoning – we love lots of parmesan as this avoids having to use too much salt.
But before you mix your pasta into your sauce, check it for salt, pepper and parmesan.
Also:
- MARCELLA HAZAN'S BOLOGNESE SAUCE recipe | Epicurious.com
Welsh-Italian chef Michela Chiappa.
The best Ragu Sauce to my taste!
The real secret to this dish is simmering for 3 hours. It changes the taste as the meat is soft and tender and no tinned tomatoes are needed!
PREPARATION TIME: 30 mins
COOKING TIME: 3 hours
SERVES: 10
Ingredients:
100g smoked pancetta, roughly chopped
1 red onion, finely chopped
1 carrot, finely chopped
2 sticks celery, peeled and finely chopped
1kg good-quality beef mince
Good glug of red wine
140g tomato purée
2 beef stock cubes
2 bay leaves
Parmesan, to serve
Extra virgin olive oil
Method:
Put a large pan on a medium heat.
Once hot add the smoked pancetta and fry for 2-3 minutes on a low heat, or until starting to crisp up.
Then add the red onion, carrot and celery.
Stir together and sweat for roughly 10 minutes with lid on, or until soft and translucent.
Next add your beef to the pan, stirring occasionally until the beef has browned.
Add a good swig of red wine and keep stirring.
The aim is to burn off the alcohol leaving just a hint of the lovely wine flavour.
Add the tomato purée and stir into the sauce, then add 500ml (OR LESS!) of boiling water from the kettle and crumble in the beef stock cubes and the bay leaves.
Put the lid on and simmer for 3 hours to let the flavours intensify and the beef break down.
To serve the dish:
When ready to cook the pasta, place a large casserole dish on the heat and fill with boiling water and a generous pinch of salt.
Cook the pasta for approximately 2 minutes (although this will depend on the thickness of your pasta).
Always taste it and you want it soft but ‘al dente,’ which means the pasta will have a subtle bite to it.
It should not turn to mush as this is overcooked.
To serve place the pasta in a pan with the hot sauce.
You should only use 1-2 tablespoons of sauce per portion – don’t overload the sauce; the pasta should not be swimming in bolognaise!
Mix the pasta and sauce on the heat so that the sauce coats the pasta.
Add a splash of pasta water if needed to loosen the sauce and finish with a grating of parmesan and a drizzle of extra virgin olive oil.
Serve immediately to avoid the pasta overcooking!
Cook’s tips:
You can use dried pasta with this sauce if you don’t have time to make fresh pasta.
Simply use about 1kg of pasta for 8-10 people.
This recipe works brilliantly with tagliatelle.
Avoid using spaghetti as a wider pasta holds the sauce better.
This recipe is fantastic to make in a large batch and then freeze in individual portions – it takes time to make a really tasty ragu so it’s worth making lots so you can enjoy after a hard day’s work!
Heat the sauce from frozen.
Always taste as you go for seasoning – we love lots of parmesan as this avoids having to use too much salt.
But before you mix your pasta into your sauce, check it for salt, pepper and parmesan.
Also:
- MARCELLA HAZAN'S BOLOGNESE SAUCE recipe | Epicurious.com
Wednesday, 8 July 2015
Summer Bolognese.
Summer Bolognese | SAVEUR
Ingredients
1 lb. thin spaghetti
Kosher salt
1⁄4 cup olive oil
1 lb. ground beef
2 tsp. chile flakes, or 3 red Thai chiles, minced
2 tbsp. minced thyme
3 garlic cloves
2 tbsp. tomato paste
2 tsp. granulated sugar
Freshly ground black pepper
1⁄2 cup dry white wine
2 tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes
1⁄2 cup Ligurian or kalamata olives
Torn basil leaves, for garnish
Grated parmesan cheese, to serve
Instructions
Bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes.
Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes.
Add tomato paste, sugar, salt, and pepper and cook 2 minutes more.
Add wine and cook until it has almost evaporated, about 2 minutes.
Add in pasta, vinegar, and lemon zest and juice and toss to combine.
Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
Transfer to a serving platter and serve with basil leaves and parmesan cheese.
Note:
Apart from the plain lasagne sheets, the green ones that Bologna favours are also common.
These are called lasagne verdi and are flavored with spinach.
They work well with white sauces (bechamels or cream-based sauces and seafood.
- http://pastafits.org/pastarecipes/lasagna-verde/
Ingredients
1 lb. thin spaghetti
Kosher salt
1⁄4 cup olive oil
1 lb. ground beef
2 tsp. chile flakes, or 3 red Thai chiles, minced
2 tbsp. minced thyme
3 garlic cloves
2 tbsp. tomato paste
2 tsp. granulated sugar
Freshly ground black pepper
1⁄2 cup dry white wine
2 tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes
1⁄2 cup Ligurian or kalamata olives
Torn basil leaves, for garnish
Grated parmesan cheese, to serve
Instructions
Bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes.
Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes.
Add tomato paste, sugar, salt, and pepper and cook 2 minutes more.
Add wine and cook until it has almost evaporated, about 2 minutes.
Add in pasta, vinegar, and lemon zest and juice and toss to combine.
Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
Transfer to a serving platter and serve with basil leaves and parmesan cheese.
Note:
Apart from the plain lasagne sheets, the green ones that Bologna favours are also common.
These are called lasagne verdi and are flavored with spinach.
They work well with white sauces (bechamels or cream-based sauces and seafood.
- http://pastafits.org/pastarecipes/lasagna-verde/
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