Simple Pastas: White Meat Sauce Recipe

let's get back to our own pasta and make a sauce for it and let's begin with a pist onions a little bit of carrots and [Music] celery just enough not overly chopped not into a a liquid and to make this white bolog a nice heavy pan is the best a little bit of butter and oil to begin the Pata and we'll cook this down a little bit just to wilt it to get all the vegetable juices out of there the meats for the sauce is always better if it's an assortment in this case ground pork ground ve and some beef I will just slightly salted and try to break it up a little bit so when we put it in it disintegrates we'll make a little hot spot I'll just move over the vegetables and I'll put the meat right in there and break it up a little [Music] bit put two fresh bay leaves if you have dry bay leaves use a little more three or four little bit of salt and we'll let that cook down a little bit again what's very important whenever you make anything with Cho meat any sauce is that you let all that fluid evaporate and that the meat begins to caramelize just a little bit in this case we will dress that with a little milk a little bit of tomato paste which you dissolve in the milk okay so this is ready okay the water from the meat has just about dried out we will add some white wine to the glaze to add acidity to add some flavor and we'll cook this for a few minutes let all the alcohol dissipate and then we'll add the rest of the liquid so the flavor of the wine is in there but the alcohol has dissipated so let's add the milk and the tomato paste okay and to this add some of the stock Hot stock whenever you're cooking something and you want to add something to it at the same temperature so you don't interrupt what's going on in the pan cover it lower the flame and let it perk away coming to it periodically adding a little more stock if necessary mixing it and letting it cook let all of the flavor really come forth and develop a wonderful Harmony this will take about an hour an hour and 15 20 [Music] minutes the sauce is cooked the pasta has dried the batch of pastas we made is good for two times so this sauce I took only half of it the other other half I'm going to freeze in a little container I'll seal and put in the freezer in the meantime I'll use half of the sauce to dress the pasta to cook fresh pasta plenty of bubbling water slightly [Music] salted [Music] and fresh pasta make sure that it doesn't have excess flour on it [Music] and fresh pasta just one boil one Twirl in the water and it is cooked the sauce here is densen I'm going to add just a little bit of the pasta water I always tell you when you have sauce that's drying out use the pasta water okay the pasta is cooked I just fish it out but you can strain it the tal in Bologna are nice and wide but I must share with you that I made them a little wider because I like them like this for those there's a few here and there that either cannot take Tomatoes or don't like Tomatoes This is the sauce for them and you see this velvety look the milk is what gave it that creaminess shut the fire off Gana some grated Gana toss it m this has to be the ultimate comfort food okay warm plate just like that Perfecto I need to taste really is delicious this not one of those grabit tastes you know it's very mellow but it's so harmonious so even delicious delicioso and I want to share with you so I want to invite you come join [Music] me

Channel: Lidia Bastianich

Views: 189,971

Keywords: pasta, bolognese, sauce, tagliatelle, food, italian, cooking, lidia bastianich, lidia's italy, lidias italy, white meat, homemade, authentic, recipe, pasta recipe, easy pasta, simple pasta, quick pasta, italian cooking, italian cuisine, television, show, series, pasta sauce, ragu, white bolognese, sugo

Id: f7bbLNWqT14

Length: 6min 26sec (386 seconds)

Published: Tue Dec 06 2016