Mario Batali Demo: Butcher's Ragu with Fusilli

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[UNKNOWN] Any kind of pasta. This kind [UNKNOWN] in this style of the butcher's [UNKNOWN]. We start with extra virgin olive oil. About four tablespoons. We take our magnificent [UNKNOWN] of carrots, celery and onions. And start to sweat it. Next we have the [UNKNOWN] ingredients. We have pancetta. I've cut it up into cubes. You could just as well use American bacon. You do not want to use one that's heavily smoked. One that's un-smoked is ideal. We stir that in and then we take ground beef. This is actually Chuck because I like a little bit of the fat. To come out. It'll actually give us that kind of delicious lipid that I'm looking for. I'm gonna toss in one lone clove of garlic. In Midia, Romania, as much as they like the idea of garlic, they really don't wanna kiss each other after they've eaten garlic. So we'll put it in, but we'll eventually fish it out, because the sense of garlic is good. And now we add our tomato. What is unusual Particularly in regular Bolognese, but in almost all of other Amelian cooking, they never use what's called, [UNKNOWN] they always use paste and then they extend it with either milk, or water, or both, or wine. We're gonna use all three of course. The key, is to not put this in to something that already has liquid. It only takes a minute, but what you need to see is the rust color change In that [FOREIGN] or that tomato paste. An often unheralded ingredient that's often misunderstood in regular [UNKNOWN] is milk. Then about a half cup of white wine. Wanna bring that to a boil We're going to add prosciutto cotto, not prosciutto crudo. That is to say, cooked ham. [BLANK_AUDIO] We add a little bit of this super secret ingredient of all Italian cooking, water. Only when the sauce is just about ready, Do we ever consider adding our noodle to water in a gallon and a half of water I put about four table spoon of salt and we'll take a nice dried italian pasta your favorite brand is fine. You will cook it according to the magnificent package instructions. That is to say if is says eight you're going to cook it six and a half your going to take it out and you're going to cook it the rest of the way in the So the pasta is now cooked just under its official time. There's gonna be a little bit less sauce than you might imagine. So what we're going to do is we're going to keep that pasta water with the ladle and I'm going to look in here, and if it looks like it's a little tight, which it kinda does I'm going to take just a little bit more of that water. And then when I know I'm ready, I kill the heat. While the heat's off you grade some cheese in there, because if you do it while the heat's on it starts to get a little stringy. But what I also want to do at this moment is add a couple of tablespoons of extra virgin olive oil off the heat. Then I allow it to rest just one sec. Then what you do is you go to the plate grate a little over at the last second. And there you have it. [FOREIGN] [BLANK_AUDIO]
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Mario Batali Demo: Butcher's Ragu with Fusilli


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