Saturday, September 6, 2014

Bolognese with Pappardelle

This is from the Rachael Ray Look and Cook book, I've made it before, but made it with a different pasta. Didn't feel right to me until I remade it with pappardelle. Since I was lucky enough to find some at the farmers market this recipe popped in my head to make. I also always make extra sauce and added some tomatoes I pureed into this since I like a heavier tomato taste in my bolognese. I love having extra sauce in the freezer for quick meals after a long day at work.

  • 2 tbsp extra virgin olive oil
  • 1/4 pancetta diced
  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 onion, cut into small dice
  • 3-4 garlic cloves, minced or grated
  • 1 carrot cut into small dice (I cut mine a little bigger, it's all about preference)
  • salt and pepper
  • 2 celery stalks, cut into small dice
  • 1/4 tsp grated nutmeg
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves, a couple of sprigs, chopped
  • 1 tsp dried marjoram or oregan
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup tomato paste
  • 2 cups red wine
  • 3 cups beef stock
  • 1 lb pappardelle or fettuccine
  • 1 cup milk
  • 1 cup grated parmigiano-reggiano cheee
  • 1/2 cup freshly chopped parsley
  1. In a large pot, heat the olive oil over medium-high heat, then add the pancetta and cook, stirring occasionally, until it's browned and the fat is rendered, 3-4 minutes.
  2. Add the sirloin and pork to the pot and brown 8-10 minutes, stirring occasionally to break up the lumps
  3. Add the onions, carrots, garlic and celery and cook, stirring, until the vegetables are softened 6-7 minutes
  4. Add the salt and pepper, nutmeg, bay leaves, thyme, marjoram or oregano and red pepper flakes
  5. Add the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings. reduce the wine by half for 2-3 minutes. Stir in the stock and bring to a boil. Reduce the heat to a simmer and thicken the sauce for 1- 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
  6. When you're ready to serve cook your pasta, when pasta is done (reserve a cup of pasta water), add milk to the sauce and simmer a couple of minutes to heat through. Discard the bay leaves and adjust the seasonings to taste.
  7. Drain the pasta, toss it back in pot it was cooked in. Toss with pasta water (cup you saved), cup of grated cheese and parsley. Add half the pasta sauce and toss well to coat.
  8. Serve the pasta in shallow bowls, topping with additional sauce.

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