BOLOGNESE PASTA SAUCE
INGREDIENTS:
The building of a ragu involves three simple steps: browning the
vegetables and meats, reducing flavorful liquids over the browned
foods to build up layers of taste, then covering them with liquid
and simmering gently until the flavors have blended and the meats
are tender. Ragu`s should be rich without being heavy. A ragu is
a meat sauce with tomato, it is not a tomato sauce with meat. .
- 1/2 cup heavy cream
- 10 ounces pancetta, diced
- 1 cup small diced carrots
- 3/4 cup small diced celery
- 1 cup small diced onions
- 3/4 pound ground chuck
- 1/2 pound ground veal
- 1/2 cup dry white wine
- 1 tablespoon minced garlic
- 2 tablespoons Italian tomato paste, diluted in 10 tablespoons
beef stock
- 1 cup whole milk
- Salt and black pepper
PREPARATION:
In a small sauce pot, bring the cream up to a simmer and reduce by
1/3. About 6 tablespoons of cream should be remaining. In a sauce
pot, render the pancetta over medium heat, about 8 minutes, or until
almost all the fat is rendered. Stir in the carrots, celery, and onions.
Season with salt and pepper. Saute the vegetables for about 3 minutes
or until the vegetables are translucent. In a mixing bowl, combine
the meats. Season the meats with salt and pepper. Increase the heat
and stir in the meat. Brown the meat for 5 minutes, or until the meat
is medium brown in color and is in peas size granular pieces. Stir
in the wine, garlic and diluted tomato paste, and reduce the heat
to very low. Cook partially covered for 2 hours. From time to time
stir in a tablespoon or so of the milk, by the end of the two hours
the milk should be incorporated. Stir in the reduced cream. Season
with salt and black pepper.
Yield: 4 servings
CHINESE CHICKEN & PASTA SALAD
INGREDIENTS:
- 1 lb. pasta [spaghetti, rotelle, med. shells, bow ties]
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/2 cup jullienned carrots
- 1 can sliced waterchestnuts
- 1/2 cup scallions sliced
- 1 diced jalapeno pepper, seeds out [optional]
- 1 cup large peas or pea pods, blanched
- 2 boneless skinless chicken breasts, barbecued & diced
- 1/2 cup teriyaki sauce
- 2 tsp. salt
- 2 tsp. coarse ground black pepper
PREPARATION:
Marinate the chicken breasts in teriyaki sauce for two hours and
barbecue or grill. Let the breasts cool and then dice. Cook the
pasta in salted water until al dente. Rinse the pasta in cold water
and drain. Combine all the ingredients into a large bowl, add dressing
and toss well. Let stand in the refrigerator over-night and serve
the next day.
DRESSING:
INGREDIENTS:
- 1 cup canola oil or other light oil
- 2 Tbsp. Chinese sesame oil
- 2 Tbsp. rice wine vinegar
- 1/2 tsp cayenne pepper [optional]
- Toss with the pasta salad.
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey thanks for such a nice collection of delicious Pasta Recipes, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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