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Cuisines

The document provides two Italian recipes: Tagliatelle al Ragù, a classic Bolognese sauce served with fresh tagliatelle, and Arancini, Sicilian rice balls filled with meat sauce or mozzarella. Each recipe includes a list of ingredients and step-by-step instructions for preparation. Both dishes highlight traditional Italian cooking techniques and flavors.

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15 views3 pages

Cuisines

The document provides two Italian recipes: Tagliatelle al Ragù, a classic Bolognese sauce served with fresh tagliatelle, and Arancini, Sicilian rice balls filled with meat sauce or mozzarella. Each recipe includes a list of ingredients and step-by-step instructions for preparation. Both dishes highlight traditional Italian cooking techniques and flavors.

Uploaded by

the.arrow.of.time7
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Recipe 9: Tagliatelle al Ragù (Classic Bolognese

Sauce)
This is the authentic meat sauce from Bologna, traditionally served with fresh tagliatelle, not
spaghetti!

📝 Ingredients (Serves 4):


●​ 350g (12 oz) tagliatelle (fresh if possible)​

●​ 300g (10 oz) ground beef​

●​ 100g (3.5 oz) ground pork​

●​ 1 small onion, 1 carrot, 1 celery stalk (finely chopped – “soffritto”)​

●​ 2 tbsp olive oil​

●​ 2 tbsp tomato paste​

●​ 1 cup whole milk​

●​ ½ cup dry white wine​

●​ Salt, pepper​

●​ Optional: pinch of nutmeg or bay leaf​

🍳 Instructions:
1.​ Sauté the soffritto:​
Heat oil and gently cook onion, carrot, and celery until soft (10 minutes).​

2.​ Brown the meat:​


Add ground beef and pork. Cook until browned.​

3.​ Deglaze:​
Add white wine and let it reduce.​

4.​ Add tomato & milk:​


Stir in tomato paste and milk. Simmer very gently for at least 1–1.5 hours, uncovered,
stirring occasionally.​

5.​ Cook pasta:​


Boil tagliatelle until al dente. Drain and mix with ragù.​

6.​ Serve:​
Top with grated Parmigiano-Reggiano. Enjoy hot.​

🍙 Recipe 10: Arancini (Sicilian Rice Balls)


Golden-fried stuffed rice balls, typically filled with meat sauce or mozzarella. A beloved street
food from Sicily!

📝 Ingredients (Makes 8–10 balls):


●​ 2 cups cooked risotto or short-grain rice (cooled)​

●​ 1 egg​

●​ ½ cup grated Parmesan​

●​ ½ cup breadcrumbs​

●​ Oil for frying​

For filling (choose one):

●​ Classic: small spoonful of ragù + mozzarella cube​

●​ Simple: cube of mozzarella and/or ham​

For coating:

●​ Flour​

●​ Beaten egg​

●​ Breadcrumbs​
🍳 Instructions:
1.​ Mix base:​
Combine rice, 1 egg, Parmesan, and a bit of salt.​

2.​ Shape:​
Take a handful of rice, flatten, add filling in center, and shape into a tight ball.​

3.​ Coat:​
Roll each ball in flour, then egg, then breadcrumbs.​

4.​ Fry:​
Deep-fry in hot oil (170–180°C / 340–360°F) until golden brown.​

5.​ Serve:​
Drain on paper towels and serve hot — crispy outside, melty inside!
1.​

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