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.
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