Here is a wonderful bolognese sauce - from a fine cook on another forum I belong to - love the sauce with manicotti
* Exported from MasterCook *
Ragu alla Bolognese
1/4 cup extra virgin olive oil
1 small yellow onion - minced
1 rib celery - minced
1/2 carrot - peeled & minced
2 slices prosciutto - finely chopped -- (2 to 3)
1 1/2 lbs. ground chuck
2 chicken livers - finely chopped
Salt & Pepper to taste
1/2 cup dry white wine
1 cup hot milk
1 cup chicken or beef stock
28 oz pureed San Marzano tomatoes
Heat oil in a large heavy stockpot over medium high heat
Add onions - Sauté until soft but not browned - 4 - 5 minutes
Add celery and carrot - cook for 3 minutes more
Add prosciutto and chicken livers - stir with wooden spoon until meat is just cooked and still a little pink
Crumble ground chuck into pot - season with salt & pepper to taste
Stir in chuck to break it up and cook about 5 minutes until meat is cooked but slightly pink
Stir in wine and completely evaporate - about 3 minutes
Reduce heat to medium and add hot milk - stir occasionally until milk is evaporated
Heat broth and tomatoes in a saucepot until hot - Add them to the meat mixture
Reduce heat to a simmer and cook gently for 2 1/2 hours - stir occasionally
Re-season with salt & pepper to taste
Add slightly undercooked tagliatelle to sauce and cook for 1 minute over high heat
Serve and enjoy
Description:
"chucklove posted this 3/07"
- - - - - - - - - - - - - - - - - - -
The Manicotti recipe I use is for 140 that I used to make at the hotel, but I just use the method for it.
------
Mix the eggs, mozz, ricotta, parsley, oregano together & fill 4 hotel pans worth of cooked manicotti shells.
2. Smear a layer of marinara over each pan, lay filled manicotti on sauce & top each pan with a mixture of
2 oz. parm + 4 oz. mozz.
3. After filling 4 pan, mix 4 boxes of thawed, chopped spinach (liquid squeezed out) with the remaining filling & stuff remaining manicotti shells.
4. Bake, covered w/foil, 350° oven for ~45 min., till bubbly.
Uncover & continue cooking till cheese is melted, ~5-10 min.
Let stand 10 min. before cutting and or serving.
-----
Probably doesn't help much, except for the sauce recipe - it's really good.