Mario Batalis Ragu Bolognese Recipes

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Steps:

• Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
• Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
• Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Steps:

• Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
• Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
• Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.

Steps:

• Make sauce:
• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.