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Newsgroups: rec.food.recipes
From: trev@wg.icl.co.uk (Trevor Hall)
Subject: Tagliatelle al Ragu
Message-ID: <9401260642.AA00450@ss11.fiveg>
Organization: Taronga Park BBS
Date: Wed, 26 Jan 94 06:42:35 GMT
The following recipe is taken from Giuliano Hazans 'The Classic Pasta
Cookbook', ISBN 0-7513-0052-7. Although it is called a Ragu it is like no other
I have come across and would thouroghly recommend it.
The book by the way is also good.
Tagliatelle al Ragu
-------------------
Notes :-Also goes well with rigatoni, fusili or pappardelle.
I don't personally stick to the measurements, tending to play by ear, it is
still very good.
I also add a dose of chopped garlic shortly after the onions and black pepper
when serving.
T.H.
3tblsp (45ml) extra virgin olive oil
2 1/2 oz (75g) butter
2tblsp onion finely chopped
2tblsp carrot finely diced
2tblsp celery finely chopped
12oz (350g) coarse minced lean beef
salt
8floz (250ml) dry white wine
8tblsp (120ml) full cream milk (not skimmed etc. T.H.)
1/8tsp freshly grated nutmeg
1lb tin of whole plum tomatoes (with juice) coarsly chopped
2oz (60g) grated parmigiano reggiano (parmesan T.H.) cheese
Put olive oil and just over 1/2 the butter plus the onion in a heavy bottomed,
deep pan. Over a medium heat saute until golden. Add carrot and celery, saute
until colour changes (about 5-10 minutes T.H.).
Add beef and break up with wooden spoon. Sprinkle on a little salt and cook
until meat has lost raw colour.
Add wine and cook, stirring occaisionally, until all the wine has evaporated.
Add milk and nutmeg, cook until most of milk has evaporated.
Now add the tomatoes, bring to boil then turn heat down very low and simmer
uncovered for at least 3 hours, stirring occaisionally.
Taste for seasoning and adjust to your preferance.
To serve, toss with the cooked pasta, remaining butter and the cheese.