The Chew: Weeknight Pasta Recipe
Viewers voted, and The Chew listened. This episode featured dishes selected by viewer voting, and first up was a weeknight pasta, Mario Batali’s Ragu Bolognese.
He said that what makes Italian cooking different is that it is left open to interpretation. Everyone can make their own adjustments and tweaks to personalize the recipe.
The Chew Dish of the Day: Pasta Ragu Bolognese
Viewers voted and asked about a recipe for a weeknight pasta. I guess the key to making this succeed on a busy weeknight is to make the sauce the weekend before. But here is everything you need and how you can put it all together, as demonstrated on The Chew.
There’s one more thing you need to know: don’t over-sauce your pasta. Think of it like you would dress a salad, and make sure your saucing has a light hand.
Mario Batali Ragu Bolognese Ingredients
- 1/4 cup Olive Oil
- 2 tbsp Butter
- 2 Carrots
- 2 Onions
- 5 Garlic cloves
- 4 Celery ribs
- 1 lb Veal, ground
- 1 lb Pork, ground
- 4 oz Bacon, ground
- 4.5 oz Tomato Paste
- 1 cup White Wine (dry)
- 1 cup Milk
- 1 1/2 lb Tagliatelle Pasta
- Salt & Pepper
The Chew: Ragu Bolognese Recipe Directions
- Use a large pot to heat butter and olive oil, melting together on medium.
- Add sliced vegetables, seasoning as desired and cooking about six minutes, until onions are almost clear.
- Insert pork, bacon, and veal, raising heat to high. Stir while cooking, about 12-15 minutes, until meat becomes dark brown and fat has separated into the pan mixture.
- Add tomato paste, cooking in fat for a few minutes to create an orange rust color.
- Add milk and reduce.
- Add wine and bring to a boil. Reduce to medium low and simmer two and a half hours.
- Season as desired and let cool off heat.
- Salt water and bring to a boil. Cook pasta just a little less than the time on the box. Drain and reserve water.
- Heat about two cups of sauce on medium, adding 1/2 cup pasta water and the cooked noodles.
- Stir to combine, adding cheese and olive oil to taste.
- Serve garnished with parsley.
You can refrigerate the sauce for up to a week, or freeze it for six months. Don’t forget that the key to a Ragu is making it your own, so don’t be afraid to customize it to your liking.