New York City Chefs Daily Recipe for 07/25/2002 : Tagliatelle in Ragu Bolognese
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Tagliatelle in Ragu Bolognese recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/25/2002 : Tagliatelle in Ragu Bolognese
"Tagliatelle in Ragu Bolognese"
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2 tablespoons butter
1/2 cup finely chopped onion
4 ounces Pancetta or Canadian bacon, cut into 1/4 inch dice
1 pound chicken livers, trimmed
12 ounces fresh mushrooms
2 tablespoons tomato paste
3/4 cup dry red wine
2 cups hot beef or veal stock or canned beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon grated nutmeg
1/2 cup heavy cream
1 pound fresh Tagliatelle
1 cup grated Parmesan cheese or 2 tablespoons grated lemon zest

In a large saucepan or flameproof casserole, melt the butter over medium heat. Add onion and Pancetta and cook 3 to 4 minutes, or until Pancetta is lightly browned and the onion is soft.  Add chicken livers. Increase heat to medium high, and cook, turning several times, 3 to 4 minutes, or until lightly brown but still pink in the center. Remove livers with a slotted spoon and reserve. Add mushrooms into pan and cook, stirring occasionally, 2 to 3 minutes to brown lightly.  Using a slotted spoon, remove mushrooms to a cutting board with reserved livers. Chop livers and mushrooms medium fine. Return to pan. Add tomato paste, wine, and stock.  Bring to a boil, reduce heat to low, cover, and cook 30 minutes, stirring occasionally.  Uncover and boil until sauce is thick. Stir in salt, pepper, nutmeg, and cream. Simmer 2 minutes.  When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender, 2 to 4 minutes;  drain. Pour pasta onto a warmed platter and pour sauce over top.  Sprinkle with Parmesan Cheese or grated lemon zest.  Serves 6 to 8.
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