Andrew Carmellini’s Pappardelle With White Bolognese

Name: Andrew Carmellini’s Pappardelle With White Bolognese
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters finely chopped bacon; 1 bay leaf; 59 milliliters finely chopped peeled celery root; 59 milliliters finely chopped white or cremini mushrooms; 1 pinch pinch of crushed red pepper; 118 milliliters dry white wine; 3 Tbsps extra virgin olive oil; 1 small garlic clove, minced; 227 grams ground pork; 454 grams ground veal; 296 milliliters half-and-half; 2 servings Kosher salt and freshly ground black pepper; 237 milliliters chicken stock or low-sodium broth; 1 pinch pinch of freshly grated nutmeg; 237 milliliters finely chopped onion; 227 grams pappardelle; 2 servings freshly grated Parmigiano-Reggiano cheese, for serving; 1 small rosemary sprig; 2 sage leaves; 1 thyme sprig

You can never have too many main course recipes, so give Andrew Carmellini’s Pappardelle With White Bolognese a try. This recipe covers 54% of your daily requirements of vitamins and minerals. One portion of this dish contains about 99g of protein, 93g of fat, and a total of 1691 calories. This recipe serves 2. Head to the store and pick up ground pork, chicken stock, celery root, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a large enameled cast-iron casserole, heat the olive oil until shimmering.

Ingredients you will need

Olive Oil

Add the veal and pork and cook over moderately high heat, stirring occasionally, until most of the liquid has evaporated and the meat is nearly cooked through, 6 to 8 minutes.

Ingredients you will need

Meat

Pork

Veal

Add the wine and cook over moderate heat, scraping up any browned bits from the bottom of the casserole, until evaporated, about 3 minutes.

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Wine

Add the half-and-half and chicken stock to the casserole, then stir in the thyme, rosemary, sage, bay leaf, garlic, pink pepper, crushed red pepper, nutmeg and a generous pinch each of salt and black pepper. Bring just to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the sauce has thickened slightly and the meat is very tender, about 2 hours. Meanwhile, in a medium skillet, cook the bacon over moderate heat, stirring, until the fat has rendered, about 5 minutes.

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Salt And Pepper

Red Pepper Flakes

Chicken Stock

Bay Leaves

Rosemary

Garlic

Nutmeg

Pepper

Bacon

Sauce

Thyme

Meat

Sage

Equipment you will use

Frying Pan

Add the onion, mushrooms and celery root and cook, stirring, until the soffritto has softened, about 7 minutes. Stir the soffritto into the

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Celeriac

Mushrooms

Onion

Bolognesesauce, cover partially and cook over moderately low heat, stirring occasionally, until the sauce has reduced just slightly, about 25 minutes longer. Discard the thyme, rosemary and bay leaf. Season the

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Bay Leaves

Rosemary

Sauce

Thyme

Bolognesesauce with salt and black pepper and keep warm over very low heat. In a large pot of salted boiling water, cook the pappardelle until al dente.

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Salt And Pepper

Pappardelle

Water

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Pot

Drain, reserving 1/4 cup of the cooking water.

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Water

Add the pasta and cooking water to the

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Pasta

Water

Bolognesesauce and toss over moderate heat until the pasta is well coated, about 2 minutes.

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Pasta

Transfer the pasta to a large, shallow bowl and serve right away, passing Parmigiano-Reggiano at the table. More pasta recipes for dinner on Food Republic: Paccheri Pasta With Swordfish, Olives, Capers And Mint Recipe Spaghetti With White Puttanesca Recipe Rigatoni With Spicy Salami And Tomato Recipe

Ingredients you will need

Parmigiano Reggiano