After cartoons. Cute hahaha 😆

Butter and cheese is a such a good respite from red sauces. Basic, filling and hits the spot when you want or need a quick comfort food.

Carbonara, Clam sauce with wine, olive oil, crushed red peppers, and garlic, lemon garlic shrimp. Many, many sauces without tomato.

Sausage & Broccoli. Sausage & Broccoli Rabe. Sausage & Spinach. Sausage and Artichoke hearts with Cannellini Beans.

Rina Inc, Howard Johnsons Yes, Marcella Hazan also used a dash of nutmeg in one of her recipes for Bolognese.

No, it's just lame. Just like her attention to detail in answering your question. Yes! and salt AND PEPPER

No, it was not. Thank you for watching!

Thanks for watching. Below is the recipe. Happy cooking! Tagliatelle with White Meat Sauce Yield: Makes about 7 cups, enough for 2 batches (3 pounds) tagliatelle or other pasta In a traditional Ragù alla Bolognese (page nnn), the ground meats are slowly cooked with tomatoes and red wine and stock, developing a velvety texture and deep, rich flavor. This “white” ragù streamlines the process and omits most of the tomato, producing a lighter and more delicate sauce with much of the complexity of the classic Bolognese. (And if you want to make it even lighter, you might use ground rabbit meat or turkey or chicken in place of the chopped beef.) Typically used to dress fresh tagliatelle, ragù di carni bianche is also delicious as a sauce for other pastas, lasagna, polenta, and gnocchi. This recipe makes enough sauce to dress two batches of my fresh tagliatelle; use half the sauce for one dinner, and freeze the rest for a great meal to come. For the sauce 1 pound ground beef 1 pound ground pork 1 pound ground veal 2 medium onions, cut in chunks 1 medium carrot, cut in chunks 1 medium stalk celery, cut in chunks ⅓ cup extra-virgin olive oil 2 tablespoons butter 4 teaspoons kosher salt 1 cup white wine 2 tablespoons tomato paste 1½ cups whole milk 6 to 8 cups very hot light stock (chicken, turkey, or vegetable broth) or water 2 fresh bay leaves For the pasta 1 batch (1½ pounds) Homemade Tagliatelle 1 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for the table Extra-virgin olive oil for finishing You will need a food processor; a heavy-bottomed saucepan or braising pan, 12-inch diameter, with a cover. For the sauce: Put the ground meats in a large bowl; loosen, crumble, and toss the meats together with your fingers. Drop the chunks of onion, carrot, and celery into the food processor, and mince fine, to an even- textured paste. Pour the olive oil and drop the butter into the big saucepan, and set over medium- high heat. When the butter has melted, scrape in the paste or pestata, season with 1 teaspoon of the salt, and cook and stir the pestata until it has dried out and just begins to stick to the bottom of the pan, about 5 minutes. Quickly crumble all the meat into the pan, stir with the pestata, sprinkle over it another teaspoon salt, and cook, tossing and stirring occasionally, until the meat starts to release its juices. Turn up the heat a bit, and continue cooking and stirring the meat as the juices evaporate, about 10 minutes, taking care that the meat doesn’t brown or crisp. When the juices have disappeared, pour in the white wine, bring it to a bubbling simmer, and cook until evaporated, 2 or 3 minutes. Meanwhile, stir the tomato paste into the milk until blended. When the wine has cooked away, pour in the milk and cook, stirring, until it has cooked down. Now ladle 2 cups or more of the hot stock (or water) into the pan, just enough to cover the meat. Stir in the bay leaves and the remaining salt, and bring the liquid to an active simmer. Cover the pan, adjust the heat so the liquid is steadily bubbling (not boiling rapidly), and cook for 15 to 20 minutes, as the broth gradually reduces. Stir in about 2 more cups hot stock, just to cover the meat again, then give another 20-minute period of covered cooking and reducing. Stir in a final addition of 2 cups stock, and cook, covered, until the ragù is thick and concentrated, 20 minutes or so. (The sauce should have cooked for at least an hour and incorporated 6 to 8 cups of stock in total.) Taste the ragù and adjust the seasoning. If you’ve prepared it in advance, let it cool, then refrigerate and freeze as you wish. Or you can remove about half (for future use) and prepare tagliatelle now, keeping about 3½ cups of freshly cooked sauce in the big saucepan, to dress the pasta. To cook the tagliatelle: Bring a large pot of well-salted water to the boil. Shake the nests of tagliatelle in a colander or strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosenand separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (the pasta will cook a bit more in the pan of sauce). Meanwhile, heat the ragù to a simmer. If it has cooled (or been chilled or frozen), it will have thickened, so reheat it slowly in a wide pan, stirring in a cup or so of stock or water, to loosen it. Lift the al dente tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop the pasta into the simmering ragù. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat. Turn off the heat, sprinkle a cup or so of grated cheese over the tagliatelle, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

Here is the link to the complete recipe with the sauce: lidiasitaly.com/recipes/tagliatelle-white-meat-sauce/. Thanks for watching!

That link shows 'Page Not found - Sorry, this page does not exist'

Amr D I wouldn’t replace with water. You could leave out the wine but definitely use a good beef stock if you do that. Might want to add a hair more tomato paste as well if you leave the wine.

The wine is supposed to be an acid. You might want to use something like a bit lemon juice or bit of fresh tomato. I think it would be too rich if you used stock and too bland with plain water.

Dejuan Oneal she used a blend of meats like one would use for meatloaf. If you make it you could use any ground meat you like.

Eric Henderson They use tagliatelle in Bologna but I have made this with both fettuccine and papardelle. Either is great. Also, De Cecco makes a fantastic egg papardelle that is dried. Tastes like fresh.

@@danielbillingsley74 good to know.

Does anybody know how to get the recipe ?

Thanks for watching. Below is the recipe. Happy cooking!

Tagliatelle with White Meat Sauce Yield: Makes about 7 cups, enough for 2 batches (3 pounds) tagliatelle or other pasta In a traditional Ragù alla Bolognese (page nnn), the ground meats are slowly cooked with tomatoes and red wine and stock, developing a velvety texture and deep, rich flavor. This “white” ragù streamlines the process and omits most of the tomato, producing a lighter and more delicate sauce with much of the complexity of the classic Bolognese. (And if you want to make it even lighter, you might use ground rabbit meat or turkey or chicken in place of the chopped beef.) Typically used to dress fresh tagliatelle, ragù di carni bianche is also delicious as a sauce for other pastas, lasagna, polenta, and gnocchi. This recipe makes enough sauce to dress two batches of my fresh tagliatelle; use half the sauce for one dinner, and freeze the rest for a great meal to come. For the sauce 1 pound ground beef 1 pound ground pork 1 pound ground veal 2 medium onions, cut in chunks 1 medium carrot, cut in chunks 1 medium stalk celery, cut in chunks ⅓ cup extra-virgin olive oil 2 tablespoons butter 4 teaspoons kosher salt 1 cup white wine 2 tablespoons tomato paste 1½ cups whole milk 6 to 8 cups very hot light stock (chicken, turkey, or vegetable broth) or water 2 fresh bay leaves For the pasta 1 batch (1½ pounds) Homemade Tagliatelle 1 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for the table Extra-virgin olive oil for finishing You will need a food processor; a heavy-bottomed saucepan or braising pan, 12-inch diameter, with a cover. For the sauce: Put the ground meats in a large bowl; loosen, crumble, and toss the meats together with your fingers. Drop the chunks of onion, carrot, and celery into the food processor, and mince fine, to an even- textured paste. Pour the olive oil and drop the butter into the big saucepan, and set over medium- high heat. When the butter has melted, scrape in the paste or pestata, season with 1 teaspoon of the salt, and cook and stir the pestata until it has dried out and just begins to stick to the bottom of the pan, about 5 minutes. Quickly crumble all the meat into the pan, stir with the pestata, sprinkle over it another teaspoon salt, and cook, tossing and stirring occasionally, until the meat starts to release its juices. Turn up the heat a bit, and continue cooking and stirring the meat as the juices evaporate, about 10 minutes, taking care that the meat doesn’t brown or crisp. When the juices have disappeared, pour in the white wine, bring it to a bubbling simmer, and cook until evaporated, 2 or 3 minutes. Meanwhile, stir the tomato paste into the milk until blended. When the wine has cooked away, pour in the milk and cook, stirring, until it has cooked down. Now ladle 2 cups or more of the hot stock (or water) into the pan, just enough to cover the meat. Stir in the bay leaves and the remaining salt, and bring the liquid to an active simmer. Cover the pan, adjust the heat so the liquid is steadily bubbling (not boiling rapidly), and cook for 15 to 20 minutes, as the broth gradually reduces. Stir in about 2 more cups hot stock, just to cover the meat again, then give another 20-minute period of covered cooking and reducing. Stir in a final addition of 2 cups stock, and cook, covered, until the ragù is thick and concentrated, 20 minutes or so. (The sauce should have cooked for at least an hour and incorporated 6 to 8 cups of stock in total.) Taste the ragù and adjust the seasoning. If you’ve prepared it in advance, let it cool, then refrigerate and freeze as you wish. Or you can remove about half (for future use) and prepare tagliatelle now, keeping about 3½ cups of freshly cooked sauce in the big saucepan, to dress the pasta. To cook the tagliatelle: Bring a large pot of well-salted water to the boil. Shake the nests of tagliatelle in a colander or strainer to remove excess flour. Drop all the pasta into the pot at once, and stir to loosenand separate the strands. Cover the pot, and return the water to a boil rapidly. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (the pasta will cook a bit more in the pan of sauce). Meanwhile, heat the ragù to a simmer. If it has cooled (or been chilled or frozen), it will have thickened, so reheat it slowly in a wide pan, stirring in a cup or so of stock or water, to loosen it. Lift the al dente tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop the pasta into the simmering ragù. Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked. Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat. Turn off the heat, sprinkle a cup or so of grated cheese over the tagliatelle, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

Homemade Tagliatelle Yield: Makes 1½ pounds fresh tagliatelle, serving 6 In addition to tagliatelle, use this rich pasta dough to make all the forms of filled pasta from Emilia- Romagna- anolini, cappellacci, tortelli, and tortellini-that I detail later in the chapter. 3 cups (15 ounces) all-purpose flour, plus more as needed 3 large eggs (cold) 3 large egg yolks (cold) 3 tablespoons extra-virgin olive oil 2 tablespoons ice water, plus more as needed You will need a food processor fitted with steel blade; a pasta-rolling machine. Put the flour in the bowl of the food processor, and process for a few seconds to aerate. Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout. Start the machine running with the feed tube open. Pour in the liquids all at once (scrape in all the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or too dry. Feel the dough and add either more flour or more ice water, in small amounts. Process briefly, until the dough gathers on the blade, and clear the sides of the bowl. Turn the dough out on a lightly floured surface, and knead by hand briefly until it’s smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for ½ hour. (You can refrigerate this dough for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.) To make tagliatelle: Cut the dough in six equal pieces. Keeping it lightly floured, roll each piece through the machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches inches long. Cut the long sheets in half crosswise, giving you twelve strips, each almost a foot long. One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at ½-inch intervals. Shake the cut pieces, opening them into long ribbons of tagliatelle. Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray. Fold, cut, and unfurl all the strips this way, piling the tagliatelle in small floured nests. Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight ziplock bags).

Ahahahah! Si, che monnezza...

donald p she does, but there are times she has already done that and has the water boiling. It’s a given that salt is added to the water.

Pasta will up your sugar levels dramatically. Vedure can counteract that.

Steven S of course she does, you just don’t see it because they edit that part out.

She added salt, wine, stock and salted pasta water. That is enough .