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Sunday Tagliatelle Bolognese
Description:
I placed this dish in the cookbook even though the preparation time parameter conflicts with the theme of “presto” preparation. This is the Sunday special meal for the family where extra time is available needed to prepare this sauce. Bologna, the culinary capital of Italy, abounds in heavy cream and meats sauces that we Americans like. In this dish a 2 to 2 &1/2 pound London Broil or Bottom Round Roast or any type of beef roast is cooked in a Dutch oven or crock-pot until the meat can be pulled apart in strips.
Preparation Time:
3 hours
Ingredients:
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1 to 1 1/2 pounds of Tagliatelle or other ribbon noodle (Fettuccine)
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2 to 2 1/2 pound beef roast
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1 carrot, chopped
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1 celery stalk, chopped
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1 onion, diced
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1 teaspoon of dried rosemary
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1 tablespoon of dried basil
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4 tablespoons of olive oil
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1/4 cup of fresh Italian flat-leaf parsley, chopped
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4 whole garlic cloves, minced
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1 (28) ounce or 1 pound 12 ounce can of crushed tomatoes
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4 tablespoons of tomato paste
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2 Knorr®’s beef bouillon cubes
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1 pint of heavy cream
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1 pinch of nutmeg and cinnamon
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1/2 cup of dry white wine
Directions:
Fill a 10-quart saucepan with water over medium high heat for the pasta after the meat sauce is completed. Add the olive oil to a Dutch Oven heating on the stovetop until the oil is hot. Add the roast and brown on both sides. Add the chopped onion, garlic, celery and carrot and sauté for a few minutes. Place the Dutch Oven in a oven pre-heated to 350 degrees F° and cook for 2 hours until the meat is tender and pulls apart easily. Remove the roast from the Dutch Oven and hand-pull or cut into pieces. Re-add the beef to the Dutch Oven. Add the tomatoes, bouillon, wine, rosemary, basil, parsley and tomato paste to the Dutch Oven with the pulled beef. Cook in the oven for an additional hour. Finish the sauce by adding the heavy cream, stirring until the cream is incorporated. Add optional nutmeg and cinnamon (pinch). Place the al dente tagliatelle or fettuccine in a serving bowl, pour over the sauce and mix well. Top with parmigiano cheese. Serve with grated parmigiano cheese apart in a bowl as well.
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